Ugadi is one of the most awaited festivals in South India.
It marks the beginning of the new year for the Hindus of Karnataka, Andhra Pradesh, Telangana.
Also popular as Gudi Padwa in Maharashtra, it is celebrated by exchanging gifts, making beautiful Rangoli, and of course, preparing delicious delicacies at home.
In for a treat? Here are five healthy yet delicious recipes for Ugadi.
Soak black gram overnight and grind into a smooth batter using some water.
Then, add crushed black pepper, ginger, green chillies, curry leaves, asafoetida and rice flour.
Add chopped coconut pieces and salt. Mix the batter well.
Roll out medium-sized rounds from the batter. Then, deep fry the bondas on medium flame until they turn golden.
Serve hot with coconut chutney.
For the dal mixture, cook one cup of chana dal. Drain water and mash the dal. Add 1 cup sugar and cook slowly. Add one teaspoon cardamom powder and grated nutmeg. Stir on low flame, and let the mix cool down.
Fill this stuffing in rolled maida chapatis, cover them, and then roll again.
Cook the puran poli on both the sides.
Raw mango rice
Firstly, cook basmati rice and keep aside.
Separately, rinse, peel and chop 1 large green mango and add it in a grinder jar with dry red chillies, sesame seeds, peanuts, 1/2 cup grated coconut and 1 teaspoon grated jaggery. Grind into a semi-fine paste.
Heat oil in a pan. Saute mango paste with peanuts and masalas. Add it to the rice and mix well.
Take 3/4 cup warm milk in a bowl. Mix 1 cup unsweetened desiccated coconut with the milk. Stir well and keep aside.
Meanwhile, heat 2-3 teaspoons ghee in a pan. Then, add the milk-coconut mixture and saute for 2-3 minutes on low-flame.
Pour 3/4 cup condensed milk to it, and mix it.
Add sugar, cardamom powder, and cook well.
Finally, cut into desired shapes.
To prepare Badam Halwa, add 1/2 cup blanched and peeled almonds and 1/3 cup water in a grinder. Grind well to get a fine consistency.
Then, heat a pan, and add the almond paste to it. Cook for 2-3 minutes. Add 1/2 cup sugar. Stir well.
Then, add 1/8 teaspoon soaked saffron strands to it and mix well. Add ghee to it.