Ugadi 2024: 7 Recipes You Should Try On the Occasion of Ugadi

Ugadi, celebrated in South India, marks the New Year with cultural fervor and traditional foods. Observed as a symbol of new beginnings, it signifies the harvest season’s onset. Traditional Ugadi recipes include Whole Wheat Obbattu, Ragi Flour Burfi, and Gavvalu, offering a delightful blend of flavors for the festive occasion.

Shevgyachi Bhaji (Moringa Leaves) by Senior Sous Chef Aditi Chatterjee, ITC Maratha hotel

Ingredients:

• 2 large branches of moringa leaves
• 150g onion
• 2 green chilies
• 1 fresh coconut
• 30ml coconut oil
• 30g crushed peanuts
• Salt to taste

Method:

1. Pluck moringa leaves, wash, and soak.
2. Chop onion, grate coconut, and chop green chilies.
3. Sauté green chilies and onion in coconut oil.
4. Add moringa leaves and sauté, then add coconut and crushed peanuts.
5. Season with salt and serve hot.

Whole Wheat Obbattu

Ingredients:

• 2 cups channa dal
• 2 and 1/4 cups powdered jaggery (whole cane sugar)
• 2-4 green cardamoms
• 5 cups of water
• 2 cups Aashirvaad atta
• 1 cup warm water
• 1/2 cup oil
• 1/4 tsp salt

Method:

1. Soak channa dal in water for an hour, then boil it until soft.
2. Drain dal and set aside. In another pan, simmer jaggery with water until it reaches a ball consistency.
3. Add drained dal to the jaggery syrup and cook until thickened. Grind the mixture into a paste.
4. Make dough with atta, salt, and oil. Roll into balls and flatten.
5. Place filling in the center, seal edges, and flatten into a disc.
6. Cook on a flatbread pan until golden brown on both sides.

Ragi Flour Burfi

Ingredients:

• 1 cup Aashirvaad Ragi Flour
• 2 cups grated fresh coconut
• 2 cups chopped jaggery
• 3/4 cup Aashirvaad ghee
• 1 tsp cardamom powder
• 3 tbsp almond slivers

Method:

1. Dry roast ragi flour, then roast with ghee. Set aside.
2. Roast coconut in ghee until golden brown.
3. Boil jaggery with water until lightly thickened.
4. Add roasted ragi flour, coconut, cardamom powder, and almond slivers. Mix well.
5. Pour mixture onto a greased plate, let it set, then cut into desired shapes.

Gavvalu

Ingredients:

• 50g butter
• 25g icing sugar
• 1/4 tsp baking soda
• Egg white
• 1 cup Aashirvaad atta
• 1 tsp vanilla essence
• Pinch of salt

Method:

1. Mix butter and icing sugar until combined. Add egg white and beat well.
2. Add vanilla essence, salt, baking soda, and atta. Combine.
3. Optionally, add green color for trees and cocoa powder for stems.
4. Shape mixture into trees on parchment paper using piping bags.
5. Bake at 170°C for 15 mins. Allow to cool.

Ragi Poori with Shrikhand by Senior Sous Chef Aditi Chatterjee, ITC Maratha hotel

Ingredients for Ragi Poori:

• 150g ragi flour
• 150g whole wheat flour
• 100g boiled potato
• Oil for frying
• Water as needed

Method:

1. Mash boiled potato and mix with salt, oil, water, wheat flour, and ragi flour to form a stiff dough.
2. Divide into balls, roll into pooris, and fry until golden brown.

Ingredients for Shrikhand:

• 250g hung curd
• 150g powdered sugar
• 2g cardamom powder
• 5g pistachio slivers

Method:

1. Cream hung curd, add powdered sugar and cardamom powder, and mix well.
2. Serve chilled, garnished with pistachio slivers.

Beans Palaya recipe by Sous Chef, Rahul Naveen, Toca Terrace

Ingredients:

• 2 cups chopped green beans
• ½ cup grated coconut
• 1 tsp oil
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• A pinch of hing (asafoetida)
• 2-3 dry red chillies
• 4–5 fresh curry leaves
• 1 tbsp vegetable oil
• 1/4 tsp ground turmeric
• Salt to taste
• 1 tsp jaggery powder
• 1 tbsp lemon juice

Instructions:

1. Wash and cut the beans into small 1cm pieces.
2. Heat oil in a pan, add ¼ tsp mustard seeds, cumin seeds, hing, dry red chillies, and curry leaves.
3. Fry until mustard seeds splutter, then add chana dal and urad dal, fry until golden brown.
4. Add cut green beans, turmeric powder, mix, and fry for 1-2 minutes.
5. Add water, curry leaves, cover, and cook on medium heat.
6. Grind green chillies to a coarse texture.
7. Powder 1¼ tsp mustard seeds.
8. Once beans are cooked, add green chilli paste, mustard seed powder, salt, jaggery, and mix.
9. Fry for 4-5 minutes, then turn off heat. Add grated coconut, lemon juice, and mix well.

Shavige Payasam by Sous Chef, Rahul Naveen, Toca Terrace

Ingredients:

• 1 cup Vermicelli
• 4 cups Milk
• 1/2 cup Sugar
• 1/4 teaspoon Cardamom Powder
• A Pinch Of Saffron Strands
• 1 tablespoon Ghee
• Chopped Nuts For Garnish

Method:

1. Heat ghee in a pan, roast vermicelli until golden brown.
2. In another pan, bring milk to a boil, add roasted vermicelli.
3. Cook until vermicelli is soft, then add sugar, cardamom, and saffron.
4. Stir well and cook until sugar dissolves and flavors combine.
5. Remove from heat and serve warm or chilled, garnished with chopped nuts.