Ugadi Festival Special Recipes
Sweet Potato Balls / Chilakada Dumpa Purnalu
Ingredients:
Smashed Sweet Potato – 2 Cups
Black Gram - 3 Cups
Rice – 8 Cups
Grated Jaggery -1 ½ Cup
Cardamom Powder – ½ Tea Spoon
Oil – Sufficient to Fry
How to Prepare:
Soak Black Gram in water for 4 hours. Then drain it and add little amount of water again, grind until the mixture becomes smooth. Now in another bowl add smashed Sweet Potato, grated Jaggery, and Cardamom Powder, one by one. Mix all these ingredients finely. Then mould this mixture into small balls and dip them in the Black gram paste prepared earlier. Fry the balls in heated oil until their color changes to brown. Sweet Potato Balls are ready. Serve them on a serving tray by spreading a tissue paper to suck the oil from them.
Sabudana Bath / Saggubiyyam Pulihora
Ingredients:
Grated Mango – 1 Cup
Sabudana – 1 Cup
Green Chili – 4
Tur Dal – 1 Tablespoon
Black Gram – 1 Teaspoon
Cumin Seeds – 1 Teaspoon
Ground nuts – 2 Teaspoon
Turmeric powder – 1 Pinch
Salt – according to taste
Dry chillies – 2
Oil - to fry
Curry leaf – 5 strings
Asafetida – 1pinch
How to prepare:
Soak Sabudana for 4 hours and then drain water from it completely. Now add oil in a pan and heat. Then add dry chili, Black gram, Tour dal, Mustard seeds, cumin seeds, turmeric powder, asafetida, ground nuts, curry leaf, slightly smashed green chili and fry one by one these ingredients in a pan. Place another bowl on the other side of the stove and add a teaspoon of oil in it. Let it get hot. Then add soaked Sabudana, grated mango in it. Let them fry for some time. Now add the seasoning mixture which we prepared earlier. Then add salt according to taste. Therefore Sabudana pulihora is ready.
Rice Flakes vada
Ingredients
Rice Flakes – 1 Cup
Green Chili – 4
Ginger – 1 Teaspoon
Coriander paste – 2 Teaspoons
White sesame seeds – 2 Teaspoons
Tur dal – 1 Cup
Cumin Seeds - 1 Teaspoon
Salt – according to taste
Oil – sufficient for frying
Curry leaves -4 strings
How to prepare:
Soak Tur dal for 2 hours in water and drain it completely, then add little water, grind slight roughly. Now in a bowl, add wet rice flakes, green chili, ginger, cumin seeds, curry leaf, coriander paste, white sesame seeds, salt and mix finely. Then add soaked tur dal and mix well. Now spread this mixture with your fingers as vada and fry them in oil.
Coconut kheer
Ingredients:
Suji / Rava : 1 Cup
Coconut milk – 3 cups
Grated dry coconut – ½ cup
Ghee – 3 tablespoon
Cardamom powder – ½ teaspoon
Dry fruits – according to your wish.
How to prepare:
Fry the dry fruits in a pan using ghee and take them in a bowl. In the same, add rava and fry it. Now take another bowl. Add coconut milk in it. Then add dry coconut in it and let it get cooked for some time. Therefore, add fried Rava and jaggery mixture. Keep stirring carefully as there should not be any lumps in it. When the mixture becomes thicker then add dry fruits in it. Therefore, coconut kheer is ready. This can be taken chilled or hot.
Pallila Bobbatlu / Ground nut Chapathi
Ingredients:
Maida – 2 cups
Ground nuts – 2 cups
Sesame seeds – 2 tablespoons
Jaggery – 1 ½ cups
Cardamom – 3
Ghee – as you wish
How to prepare:
Fry groundnuts and sesame seeds in a non stick pan separately both. When they get cool, then powder them both using mixer. Then mix cardamom powder, and grated jaggery in this powder mixture. If needed, add little water and mix thoroughly, then keep aside. Now add water in Maida and mix it until it becomes soft and keep aside. Now make this Maida into rounds. Then spread each round like a chapathi. Now pour the groundnut mixture on each chapathi and make them balls and later spread these balls as chapathi. Now fry them on both sides using ghee.
I wish you prepare all these dishes on the festival of Ugadi and enjoy the taste and fill your life with lots of happiness.
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