Ugadi / Gudi Padva Dishes

Puran Poli / Obbattu (Maharashtra, Karnataka)

Ingredients:

• 300 gms chana dal
• 300 gms jaggery
• 1 tsp. cardamom powder
• 150 gms plain flour
• 1 tbsp. ghee
• Warm water to knead the dough
• Ghee to serve

Method:

Boil dal in plenty of water till soft but not broken. Drain in a colander and pass through an almond grater till all the dal is grated. Mash jaggery till there are no lumps left. Mix this well into the dal. Put mixture in a heavy saucepan and cook till a soft lump is formed. Take care to stir continuously, so as not to char. Keep aside. (This is for the filling)

Mix ghee, flour; add enough water to make soft pliable dough. Make a small ball of the dough, roll into a four inch circle. Place a similar sized ball of filling in the centre, close all around and seal. Reroll carefully to a six inch diameter circle. Roast on warm griddle till golden brown. Repeat other side. Take on serving plate. Apply a tsp. of ghee all over top. Serve hot with milk and ghee.

Note: The water drained from boiling dal is used to make the amti (obbattu saaru – a thin curry made using garam masala and some mashed dal.)

Chana Usal

Ingredients:

• 1 cup sprouted chana cooked
• Juice of one lemon
• 2 tbsp. oil
• 1/2 tsp. garam masala
• 4-5 curry leaves
• 1/4 tsp. crushed cumin seeds
• Salt to taste

Grind to a paste:

• 1 small bunch fresh coriander
• 8-10 green chilies
• 1/2 cup fresh coconut grated

Method:
Heat oil in a large heavy vessel. Add paste and stir-fry for 2 minutes. Add 3 cups water and bring to a boil. Add all other ingredients, stir and boil. Simmer for 15-20 minutes, stirring occasionally. Cook till oil separates, floats on top and chanas are soft.

Sonth (Ginger) Panak (Maharashtra)

Ingredients:

• 4 tsp. wheat flour
• 125 gms. jaggery grated
• 1 tbsp. ginger powder
• 1 tbsp. grated dried coconut
• 1 tbsp. almonds pounded coarsely
• 1/2 tsp. cardamom powder
• 4 tbsp. ghee

Method:
Heat 2 tbsp. ghee in a pan, add flour. Let it cook till light brown. Empty and keep aside. In the same pan, add remaining ghee, add jaggery, mix. Cook till all jaggery has melted to a smooth paste. Do not overcook or else sonth will get hardened. Remove from fire, add all ingredients.

Coconut Milk Kheer

Ingredients:

• 5 cups coconut milk
• 1 cup boiled milk
• 1/2 cup sugar
• 2 tbsp rice
• 1/2 tsp. cardamom powder
• 5 pistachios crushed coarsely
• 10 almonds crushed coarsely.

Method:
Bring to boil the coconut milk. Add rice, and let it cook fully. Add boiled milk. Allow the mixture to become semi-solid. Add sugar and stir till it dissolves. Add remaining ingredients. Serve hot.

Masala Vada

Ingredients:

• Chana dal 500 gms
• Peanuts 50 gms
• Urad dal 50 gms
• Ginger grated 1 tsp
• Small cut green chillies 5-6
• Red chillies 5-6
• Coriander leaves 1 bunch
• Small bunch curry leaves
• Fresh grated coconut – 1 cup
• Salt
• Oil for deep frying

Method:
Soak separately chana dal, peanuts and urad dal in water for about 2 hrs. Grind coarsely chana dal, peanuts and urad dal together. Mix all the above ingredients and shape it like a vada and deep fry.

Koshambir (Kosambri Salad)

Ingredients:

• Moong dal 100 gms
• 2 cucumbers
• Carrot 1 grated
• Salt
• 1 lemon
• Green chilly 5-6
• Coriander leaves small bunch

Method:
Soak moong dal in water for 1 hr., drain the dal, and mix to it finely cut cucumber, grated carrots, lemon juice, salt, coriander leaves. For seasoning heat oil in a small kadai, add mustard, cut green chillies, curry leaves. Mix it to the salad.

Kabuli Chana Usal

Ingredients:

• 100 gms Kabuli chana soaked overnight
• Lemon juice
• 2 tbsp. oil
• 4-5 curry leaves
• ½ inch ginger grated
• Mustard seeds
• Jeera
• Salt to taste
• 1 small bunch fresh coriander
• 8-10 green chillies
• 1 cup fresh coconut, grated

Method:
First cook Kabuli chana in a cooker. Heat oil, add mustard, jeera, curry leaves, green chilli, ginger, boiled and cooked Kabuli chana. Garnish with lemon juice, salt, coconut, and coriander leaves.