Chaitra month is considered holy by all Hindu communities, marks the beginning of the spring season. It is on 25th March, it is celebrated as Cheti Chand in Gujarat and Ugadi, which is celebrated as the Telugu New Year in the Deccan region of India and Gudi Padwa is the traditional New Year for Marathi Hindus in Maharashtra and Karnataka. It’s usually regarded as a sign of good luck to fight off evil and bring happiness. Visiting friends and family, doing some spring cleaning and dressing in new clothes is normal practice. It is a great time for the family to get together and is observed by making a number of traditional delicacies.
Below are some of the tasty, traditional Recipes that shall complete your thali for the festival. Do try these recipes and cook for your family and loved ones.
1. Puran Poli or Bobbatlu
Puran Poli is an important dish cooked during the festival of Ugadi and Gudi padwa. It is a flatbread with sweet lentil filling. In Marathi, the filling is called Puran and the bread is called poli. It is a Maharashtrian recipe made with Bengal gram, Maida, Jaggery, Cardamom, Turmeric powder, Ghee, and Coconut. Festivals are incomplete without his sweet delight which simply adds to the festive spirit. In Telugu otherwise known as Bobbatlu or Bobbatu.
2. Ugadi Pachadi
Ugadi Pachadi is a special and important delicacy that is prepared on Ugadi and Gudi Padwa and offered to God by worshipping and seeking blessings. It is a mixture that has 6 different tastes- sweet, sour, salt, pungent, spice and bitter. Its ingredients include neem flower, raw mango, Jaggery, black pepper, Coconut, and Tamarind.
3. Moong dal Boorelu
Moong dal Boorelu is a sweet stuffed deep-fried ball (bhaji). Its ingredients include Urad Dal, Moong Dal, coconut, cardamom, Sugar, and salt. It is usually served hot with any kind of Chutney.
Menaskai is a special dish of mango which is cooked on Ugadi. Raw Mango Pieces are cooked with Urad dal, sesame seeds, black pepper, and Jaggery. It is sweet and sour, delicious and served hot with Roti or Rice.
5. Kothimbir wadi
Kothimbir wadi is a crispy delicious dish of Maharashtra. In Marathi, Kothimbir means coriander. It is a savory snack that is made with gram flour, coriander leaves, and spices. It goes well with green chutney or tamarind chutney.
6. Mango Rice
It is a simple south Indian style rice cooked with raw sour mango. Mango rice is a complete meal and served during lunch and dinner. It is almost similar to lemon or coconut rice.
7. Moong Dal Payasam
Moong dal payasam is a sweet dish and cooked with Moong Dal in Milk, Jaggery or Sugar syrup. It is offered as naivedyam during Navratri. It tastes delicious and is a crowd-pleaser.
8. Mango Sambar
Mango Sambar is the specialty of Maharashtrian delicacy. It is a delicious Sambar where dal is cooked with raw mango and other South Indian spices.
Huggi (Rice and Moong dal Savory Porridge) is a traditional khichdi recipe. It is a delicacy which the Kannadiga’s make during the festival of Ugadi. Huggi is generally served with tamarind gojju.
10. Mango Shrikhand
Shrikhand is the specialty of Maharashtrian delicacy. As the summer season arrives, mango shrikhand is one of the dishes to enjoy. Mango shrikhand or Amrakhand is a traditional Gujrati, Maharashtrian recipe. It is made using hung curd and mango puree. Bread or Puri goes well with Shrikhand and people enjoy eating this recipe.
11. Sabudana vada recipe
It is a crispy and delicious fried snack made with sabudana (tapioca pearls), potatoes, and herbs. In Maharashtra, Sabudana vada is presented with sweet curd (yogurt) . This combination tastes great. It is crisp from outside but has a soft texture inside.