UGADI FESTIVE THALI
Ugadi, also known as Yugadi, is a renowned South Indian festival mainly celebrated in Karnataka, Andhra Pradesh, and Telangana to commemorate the beginning of a new year.
On this glorious occasion, sharing my regional thali from the state of Karnataka.
Happy Ugadi and Gudi Padwa wishes to all.
My Festive spread is as follows:
· Carrot (kosambari) Raita – Added grated carrots to curd. Added little salt and few green chiles. Garnished with coriander leaves. You can temper with udid dal and hing.
· HALASINAKAYI PALYA(CHAKKEKAI) in Kannada (RAW JACKFRUIT) - https://www.hemafoodstudio.com/post/halasinakayi-palya-chakkekai-in-kannada-raw-jackfruit
· **** Prepared in the same way but skipped onion and garlic as it is festive thali. But replaced it with roasted cumin seeds 1 tsp.
· Potato Bhaji & Puri: https://www.hemafoodstudio.com/post/puri-bhaji
**** Prepared the potato bhaji in the same way but skipped onion as it is festive thali.
· Togari Bele Tove (Toor Dal) – Made using cooked toor dal. While cooking the toor dal, had added 2 green chillies and 1 inch ginger slightly crushed. Added grounded coconut to the cooked dal, while grinding the coconut had added turmeric powder, 2-3 black peppers and 1 tsp roasted cumin seeds.
Tempered with mustard seeds, bedgi mirchi, curry leaves and hing. Garnished with chopped tomatoes and coriander leaves.
· Rice
· Aamras– Scoop the ripened mangoes, add powdered sugar as per your requirement, add cardamom and nutmeg powder. Finally whisk it with a blender till smooth.
· Holige (Puran Poli) - https://www.hemafoodstudio.com/post/holige-puran-poli-ugadi-special
· Mavinakayi Chutney (Mango chutney) – Added green chilies, jeera, hing, little jaggery, salt, chopped tender raw mangoes to the grated coconut. Do not make it very fine, grind it a little coarse.
· Appemedi uppinakayi (Tender mango pickle)
· Fritters - Deep fried papad, Hasimensankai balka, Kumlekai balka and dry chiles (all homemade).
