Ugadi or the New Year is here and these recipes can help you celebrate tradition with some modern twists.

Saggubiyyam Garelu

A cherished South Indian snack, holds a special place in homes, especially during Ugadi celebrations, yet it’s a delightful treat enjoyed anytime. Combining soaked Sabudana, Besan and whole spices these crispy patties are fried to perfection. With a crunchy exterior and a soft, flavourful centre, they’re a hit with every bite. Whether served during festive occasions or enjoyed as a snack any time of day you can pair them with your favourite chutney or yogurt dip for an irresistible treat.

Kaju Kothambri Pakoda

This is a popular snack in Tamil Nadu, especially in snack shops. Known as “Munthiri Pakoda” in Tamil, it is a special item for tea-time snacks. These crispy and flavourful cashew pakodas are perfect for special occasions, when hosting guests, or as a treat for your family.

Alasanda Vada

Alternatively recognized as Black Eyed Pea Fritters, emerges as a beloved South Indian delicacy crafted from alasandalu, which are first soaked, coarsely ground, and seasoned with a blend of spices and masalas. The resulting mixture is then fashioned into petite, flat patties before being deep-fried to a luscious golden hue, rendering a satisfyingly crisp exterior. Typically relished while piping hot, Alasanda Vada is accompanied by various chutneys, appreciated for its amalgamation of crunchy outer texture and succulent, savoury inner core. This snack stands as a favoured indulgence among snack enthusiasts and holds a prevalent status within the realm of South Indian culinary delights.

Ragi bobbatlu

A delightful traditional delicacy perfect for festive occasions, ragi bobbatlu (also known as ragi puran poli) is a unique gluten-free flatbread crafted from millet flour. This special treat features a filling of Bengal gram and jaggery, resulting in a healthy and delectable dessert often enjoyed during festivals. It holds significant importance as an auspicious offering during celebrations like Ugadi and Ganesh Chaturthi. Unlike everyday meals, ragi bobbatlu is lovingly prepared by families during these special occasions, fostering stronger familial bonds. This cherished tradition brings loved ones together, creating enduring memories and reinforcing their cultural heritage.

Ugadi Pachadi

On the first day of Chaitra masa, traditional households have a good abhyangana early in the morning at 4 o’clock and use fresh neem flower and raw mango that is grown completely but not ripened to make key dishes. The Ugadi Pachadi is more than a recipe, it’s an emotion and a way in which different people connect their emotions with food, and others relate themselves to food. Initially served only as Prasad in temples, it has now become the household Prasad on the day of Ugadi along with Panchanga Sravanam. There are nearly 40+ varieties of Ugadi Pachadi done all around South India based on their locally grown crops and freshly available. “This recipe creates a thin, flavorful Ugadi Pachadi, perfectly drinkable and consumable even if you have a very sensitive gut. Few of my ancestors had a sensitive gut, and they were not able to tolerate a spoonful of Ugadi Pachadi as Prasad, but they really wanted to have it in fair amounts. This Pachadi is one such recipe by my grandmother with which is even friendly for sensitive intestines with altering its taste,” says Jyothi Sri Pappu, CEO & Founder Nutreatlife.

Here are some recipes to try:

• Agasi Beeja Pudi courtesy Dinesh Poojari, Jr Sous Chef, Oota Bangalore
• Saggubiyyam Garelu courtesy V H Suresh, Corporate Executive Chef, Platform 65
• Kaju Kothambari Pakoda courtesy Rajendra Singh Rana, Executive Chef, Levels Pub & Kitchen
• Alasanda Vada courtesy Chef Shankar Krishnamurthy, Co-founder and Director of Culinary Ops and Chef Relations, Book My Chef
• Ragi Bobbatlu courtesy Arul Oli, Sous Chef, Hilton and Hilton Garden Inn, Bengaluru Embassy Manyata Business Park
• Ugadi Pachadi, courtesy Swetha Noone, MD, Nutreatlife

Read the full story that first appeared in Deccan Chronicle dated 8th April 2024 here: