Happy Ugadi

I wish all my visitors, readers and foodies a Happy Ugadi and Gudi Padwa.

Ugadi (Telugu: ఉగాది, Kannada: ಯುಗಾದಿ from yuga+aadi, yuga is era, aadi means start. The start of an era) is the new year's day for the people of the Deccan region of India. While the people of Andhra Pradesh and Karnataka use the term Ugadi for this festival, the people of Maharashtra term the same festival, observed on the same day, Gudi Padwa. (source: wikipedia)

Ugadi to the Telugu speaking people marks a beginning of a new year in which nature is in full bloom, symbolizing regeneration and celebrating the season’s freshness. But the most unique and significant tradition of Ugadi is beginning the new year with savoring a unique flavored pachadi (chutney) that epitomizes the spirit of Ugadi called "Ugadi Pachadi",with sweet,sour,pungent, salty, hot and bitter tastes (shadruchulu or six tastes). This chutney or sauce is a symbolic reminder of the myriad facets of life in a sense prepares us for the year ahead.

Ugadi Pachadi

Ugadi Pachadi is made in different ways in different homes and does not taste same. Every house has its own unique taste. I made Ugadi Pachadi by mixing:
1 raw mango chopped
1 t methi seeds powder(substituting Margosa Flowers-neem flowers)
a pinch of red chilli powder
2 T jaggery/bellam
2-3 T tamarind paste
a pinch of salt

Ugadi Pachadi, Payasam and Mamidikaya Pulihora

Recipe for Mamidikaya Pulihora you can check my Mamikaya Annam

Its been a long long time I was away from blogging and I have a good reason to be away! Will let you know this Summer ;)

Padma

Mamidikaya annam aka Mango rice

Mamidakaya annam aka Mango rice

Mamidikaya means raw mango and annam means rice, together mamidikaya annam is one of my favorite rice recipe, its tangy and sour to taste and goes well with any pachadi, fritters or pickle. We make it when the raw mangoes are in season in India, during Ugadi (festival) in the month of March - April. Here in US I noticed that raw mangoes are little bit sweeter to taste.

I am making this classic rice entry and today sending this to Sharmi of Neivedyam for JFI-Rice (Jhiva for Ingredients) started by Indira of Mahanandi.

This recipe is also known as Mango rice, Mamidikaya Pulihora. Mango rice is specially cooked on Ugadi in some parts of Andhra and definitely needs generous amount of oil for tempering. Here are few more recipes for this recipes from fellow bloggers Sailu, Shireesha, Shakahari Saapadu, Indira, Bee, Shanthi, Sharmi.

Source: My own
Cuisine: South Indian, Andhra
Prep time: 15 mins
Cooking time: 7 mins
Makes: 4 people
Ingredients:
3 cups of rice, (pref Indian rice aka sona masoori)
1 big raw mango, peeled and grated
½ tsp turmeric powder/haldi
for tempering/tadka:
2 tsp urad dal/black gram dal
2 tsp mustard seeds/rai
1 tbsp chana dal/bengal gram dal
handful of peanuts
1 inch ginger, finely chopped
3-4 torn dried red chillies
4-5 green chillies, cut lengthwise
½ tsp turmeric powder/haldi
few curry leaves
a pinch of asafeotida/hing
2 tbsp of cooking oil
salt as per taste

Method:

1. Cook rice with ½ tsp turmeric powder/haldi, let it stand for 10 mins and transfer to a large mixing bowl.
2. Heat oil in a pan on medium heat. Add the dals, mustard seeds and let it splatter for a minute.
3. Then add the torn red chillies, curry leaves, peanuts, chopped ginger, green chillies and fry them for 1-2 mins.
4. To this add the turmeric powder, hing and salt. Mix well and lastly add the grated raw mango.
5. Stir well and leave it on medium high for about 2 mins or till the mango threads are cooked.
6. Mix this with rice and Mango rice is ready within minutes.