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Ugadi platter
Written by Jayashree

Ugadi is an important festival of India, though predominantely celebrated in the Southern region. It marks the beginning of a new era, simply put , Ugadi is a sanskrit word comprising of yug and adi where “yug” means “era ” and ‘adi” means “beginning “. Thus, this marks the new year for us. According to the Hindu Calendar,it falls on the first day of the month of Chaitra. This year, it falls on March 21. As this is according to the lunar calendar, the date varies each year. Today, with the festival approaching I have an Ugadi platter for you all. It is part of our blog hop of the theme “Ugadi Special”.

This festival is called as Ugadi in Karnataka and Andhra pradesh, but in Maharashtra it is called as Gud Padwa while in Rajasthan as  Thapna and the sindhis celebrate it as Chetidard.

In the southern region, rituals are performed and the new saka calendar which is called as “panchanga’ is worshipped. It is beleived that on this day, we need to consume a different variety of sweet , made of neem flowers. Thus it has a mixed taste of pungent and sweetness. 

On this day , sweets of various kinds as kheer, holige (sweet stuffed flat bread) and kadabu are prepared. Today, I present to you Kadabu, the indian sweet dumplings.

Kadabu

Ingredients :

For the stuffing :

  • Split pigeon peas ( tur dal) 1 cup
  • ghee 1/2tsp
  • jaggery grated 1 cup
  • cardamom powder 1/2 tsp
  • camphor a pinch
  • dessicated coconut 1/2 cup
  • cashew pieces and raisins 1/4 cup
stuffing ready

stuffing ready

For the covering :

  • wheat flour 1 1/2 cup
  • rice flour 2 tsp
  • ghee 1/2 tsp
  • water
dough for the covering

dough for the covering

Other ingredients :

  • oil for frying
  • wheat flour for dusting
mould

mould

Ugadi platter

Ugadi platter

Kadabu

Method :

 

Cook split pigeon pea in a pressure cooker with adequate amount of water. Add ghee to it. When done, remove and drain the water. The stuffing has to be prepared. You can either cook it directly now in a thick bottomed pan or put in a colander and smudge it along with jaggery. I have a handy equipment for it. I get a liquified form of the mixture. I now boil it, to get the right consistency. Add all the other ingredients to it. Once, you have got a moderate consistency, remove and keep aside, it becomes thicker on cooling.

In the meanwhile, mix the ingredients of the dough and keep aside covered.

Make balls of the stuffing and keep aside.Take a ball of the dough and roll it. Take a mould and place it over it. Take a ball of the stuffing ,elongate and place it over it. Slowly ,seal it and remove from the mould.

Heat oil in a pan. Slowly, put it and deep fry on moderate flame , until brown in colour on both sides.  Put it on an absorbent paper. Repeat the procedure for all others.

Pulandyogare

This is a typical south indian dish, not known to many. It is easy and can be prepared quickly. The only necessity are the fryums and papads  which are served along with it.

 

Ingredients :

  • Rice cooked 1 cup
  • ghee 3 tbsp
  • mustard seeds 1tsp
  • cumin 1 tsp
  • red chilly 2
  • begal gram 1tbsp
  • black gram 1 tbsp
  • curry leaves a few
  • asafoetida a pinch
  • cashewnuts a few
  • salt to taste
  • a few varieties of papad and fryums
pulandyogare

pulandyogare

 

Method :

Take a kadai and add the ghee into it. Add mustard seeds, as they crackle add the cumin, bengal gram ,black gram and the red chilly by splitting it. Allow them to turn brown, add cashew pieces along with asafoetida and curry leaves. Remove from flame and keep aside. Add rice and salt. Mix gently and keep aside. Just before serving, add pieces of papad and fryums to it and mix well.

Note : It is important to add them just before serving. They turn soggy and does not taste well, if kept for long.

 

Maddur wada :

This  is a popular snack which tastes best with onions and as an evening snack with a hot cup of tea. But I have made it to this festival platter sans onion and it is equally good.

Ingredients :

  • semolina 1 1/2 cup
  • rice flour 1/2 cup
  • cumin 1tsp
  • coriander leaves 1/2 cup
  • wheat flour 1/4 cup
  • green chilly 3
  • fresh coconut 1 tbsp
  • salt
  • asafoetida
  • water
  • oil for frying
  • plastic sheets.
maddur wada

maddur wada

Method :

Take a wide bowl and add the semolina, rice flour and wheat flour along with salt,cumin , chopped coriander and asafoetida. Grind green chilly  and fresh coconut to a paste. Add it to the flour and mix well. Later, add little water and mix to a stiff dough.

Take a small ball of the dough. Smear some oil on the plastic sheet and pat it. Heat oil. Slowly, add five or six at a time and fry on medium heat until golden in colour. Keep turning at intervals. Remove on an absorbent paper. With this I end my post . Wishing each one of you a very Happy Ugadi ! 

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24 Comments
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marudhuskitchen
9 years ago

Great set of ugadi treat ..with wonderful explanations☺

kimberly
9 years ago

Great dishes… Love the maddur wada best. Might just give it a try. 🙂

shubha
9 years ago

Wonderful collection of ugadi dishes.. very well explained..

Padma
9 years ago

Great assortment of recipes..Very well explained and presented:)

Anu Nagaraja
Anu Nagaraja
9 years ago

I feel the fervor of the tradition that signifies the festival, reading your post and the recipes Jayashree. Awesome spread, lovely to see explanatory pictures too 🙂 How I wish I could have all the delicacies right now 😀

Poornima
8 years ago

Maddur Vada looks perfect. Never tried it at home yet and your recipe looks simple and easy .. Recipe bookmarked 🙂

Jagruti
6 years ago

I have never eaten gujiya with chana daal filling, must be so yummy! Will prepare one day.

shobhakeshwani
2 years ago

I love the collection of Festive recipes. Everything looks so delicious and inviting.

mayurisjikoni
2 years ago

Nice preparation for Ugadi. Kadabu is an interesting recipe, its like the filling for the Gujarati puran poli. Pulandyogare looks so delicious.

Mina Joshi
Mina Joshi
2 years ago

All your ugadi creations look delicious. Like mayuri mentioned in her commnets, Kadabu reminded me of puran puris. It’s lovely to read how different regions of India celebrate the New year.

Batter Up With Sujata
2 years ago

Wonderful collection of festive recipes. Loved all the recipes. Bookmarked for trying one by one. Thanks for sharing whole platter of Ugadi special recipes.

Archana
Archana
2 years ago

I love kadbu especially Kari kadbu . Also loved your collection of festive dishes. Makes it easier to decide what to make and the pairings.

Priya Vj
2 years ago

Nice festive treat collection. Maddur vada is my all time favorite. Kadubu with toor dhall stuffing is new to me and it really looks delicious.

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About

Hello and Welcome to my blog! I am Jayashree from India. An enthusiastic blogger, with a zest for life.  I believe in living life to the fullest.

Cooking has been my passion. I have always loved to try new recipes.  Writing has been a feel good factor and extremely  loving it. With these two passions of mine, my culinary blog was born. Read More…

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Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore, if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving the time or making better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put them in two different categories. One is store wise and the other is cook wise.

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Cooking is a wonderful job if you love it. It helps you to make tasty dishes for your loved ones. But it can be a chore if one has many errands at hand. Thus, one needs to cook efficiently. It can be done by using the handy hints which make cooking easier, by saving time or making a better dish by using an ingredient instead of other. Here are a hundred handy hints which I have put in two different categories. One store wise and the other is cook wise.

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