Traditional, healthy and tasty "UGADI PACHADI" in Telangana Style

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The Celebrations of Ugadi are same in all the regions of Telugu States. The ingredients used for making UGADI PACHADI are same in all the regions, but the making styles are different to each other. In Telangana also the same "Shadruchulu", the six tastes are added to the Pachadi by using neem flowers, tamarind, jaggery, red chilli powder and raw mango. 

Telangana people love and follow the rural culture and traditions. Each and every festival in Telangana brings life to the rural traditions. So on the auspicious day of Ugadi also, people of Telangana prepare Ugadi Pachadi in a new earthen pot. The consistency of Pachadi is very loose, mostly like a juice that makes it very healthy drink in hot summer. Combination of jaggery and salt prevents thirst and ajwain is very good for digestion. 

From this auspicious day "Ugadi", people of Telangana start using Earthen Pot to drink water which a natural way of cooling water. 

Follow the recipe and celebrate this Ugadi with this traditional, healthy and tasty Ugadi Pachadi in Telangana style.  Happy Ugadi to all of you... Enjoy...!

INGREDIENTS : 

1 cup Tamarind Juice

2 cups Water

1/2 cup Jaggery

1/4 cup Raw Mango pieces

1/2 tsp Ajwain / Oma

Little Red chilli powder

Few Neem flowers

Little Rock Salt

METHOD : 

1) Take a earthen pot and add tamarind juice and add 2 cups of water to make it loose.

2) Add jaggery, raw mango pieces, ajwain, red chilli powder, neem flowers and rock salt.

3) Mix well using your hand. 

4) Ugadi Pachadi is now ready to offer to God as Naivedyam and have this traditional prasadam after pooja.

5) Enjoy the festival with this healthy, traditional, tasty "Ugadi Pachadi" in Telangana style.

Traditional Andhra Delicacy "UGADI PACHADI" in Andhra Style

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"UGADI", a traditional Telugu New Year festival is also called as "Telugu Samvatsaradi" in Andhra region. First day of the new year is celebrated with lot of authentic, traditional dishes and a very special "UGADI PACHADI". As I mentioned in my earlier post, Ugadi Pachadi is prepared in different styles in different regions. The ingredients may be same, but Andhra style is little different from Telangana and Rayalaseema varieties.  As Andhra region is the most fertile region in Telugu States, all fresh vegetables, fruits are highly available in these areas. So, Banana, green chillies and fresh coconut are added to Ugadi Pachadi. And the consistency will be sticky because of using fully ripen banana. 

Coming to the preparation of Ugadi Pachadi in Andhra Style -

Neem flowers  gives bitterness

Raw Mango gives sourness

Jaggery gives sweetness

Green chilli gives spicy

Salt gives saltiness

Tamarind gives tanginess

The main combination of these six ingredients bring six tastes of life called as "Shadruchulu" make this Pachadi most authentic, unique and tasty.

Please follow the recipe, try to prepare on the auspicious day of Ugadi. Wish you all a very Happy Telugu Nutana Samvatsaradi "Ugadi". Enjoy...!!!

INGREDIENTS : 
1 Banana
1 cup Tamarind pulp
1/4 cup Raw mango pieces
1 Green Chilli
1/2 cup Fresh coconut
Salt to taste
Few Fresh Neem flowers
1/2 cup Jaggery
1/4 cup Roasted Chana Dal

METHOD : 
1) Take a bowl and cut banana pieces into it.
2) Add all the ingredients one by one to it.
3) Mash well till banana mixes well with all the ingredients. 
4) Finally add roasted chana dal and mix again.
5) Ugadi Pachadi is ready to offer to God as naivedyam now.
6) Taste this authentic Ugadi Pachadi prasadam after pooja.

Traditional, authentic Telugu Festival recipe "UGADI PACHADI" in Rayalaseema Style

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UGADI is a traditional festival of Telugu people. Our Telugu New Year count starts from this auspicious day. Along with many delicious, traditional dishes, we Telugus prepare authentic "UGADI PACHADI" and offer as Naivedyam to God.  Ugadi Pachadi is prepared by the mixture of 'six tastes (Shadruchulu)' i.e., sweet, hot, sour, tangy, bitterness and saltiness denote the six tastes of life. 

Ugadi Pachadi is prepared in different styles in different regions of Telugu states. Today I am presenting my native Rayalaseema style of Ugadi Pachadi. This authentic, traditional dish is prepared using Tamarind pulp, grated mango, grated dry coconut, jaggery, little red chilli powder, little salt, neem leaves and poppy seeds. The major difference in the making of Rayalaseema style Ugadi Pachadi  is using of Neem Petals instead of complete neem flowers and using of poppy seeds (khus khus) bring a unique flavour to this Ugadi Pachadi. 

Please watch video and step-by-step photso, try it and prepare it on the auspicious "Ugadi" Festival day. Wish you all a very Happy and Prosperous UGADI. Andariki Ugadi Subhakankshalu...! May god bless you all...!!!

INGREDIENTS : 

1cup Tamarind Pulp

1/2 tsp Neem flower Petals

1/4 tsp Salt

Little Red Chilli Powder

1/4 cup Grated Raw Mango

1/2 cup Grated Dry coconut

1/2 cup Jaggery

1/4 cup Roasted Chana Dal

1/2 tsp Poppy seeds (Khus Khus / Gasa gasalu)

METHOD :

1) Take Neem flowers.

2) Rub them to separate petals. Take only petals to prepare Ugadi Pachadi and keep aside. 

3) In a bowl, add a cup of tamarind pulp. 

4) Now add all the above ingredients one after other.

5) Mix well. 

6) Ugadi Pachadi in Rayalaseema style is ready now.

7) Offer to God as Naivedyam first and then enjoy the taste.

MUTTON LIVER BALLS - Ancient, Forgotten Village recipe of Kurnool

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Cooking Time : 30 min.

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Friends.. today let me introduce you all a unique, authentic, traditional, very ancient village recipe from our native place Kurnool called "MUTTON LIVER BALLS". This recipe is almost forgotten in this generation. This super spicy, hot and tastiest is been cooked in our home since my grandmother time. I have learned this awesome recipe from her. These Mutton Liver Balls are prepared using Mutton Liver and a small piece of mutton. Usually this is called as "Liver Oorimindi" in our village. 

This is a complete method of village cooking, we use charcoal barbecue for cooking the mutton liver and use mortar pestle for  grinding the cooked mutton and liver pieces. 

Let us move to the recipe now.... First we have to skew these liver pieces and mutton piece and cook on charcoal grill. We can even cook on open fire of gas stove. When the pieces gets cooked completely, add them to mortar and grind them well using the pestle. Later add the whole spices and grind all the ingredients again till they get soft. Now take a small amount of the mixture and make small balls. Now the super spicy, hot, tastiest "Mutton Liver Balls" are ready to taste. 

What are you waiting for friends... Watch the preparation now, try it, prepare it and enjoy it...!  Kindly love and remember our traditional recipes...! Happy cooking...!!!

INGREDIENTS : 

100 grams Mutton Liver 

1 piece of Mutton

2 Cloves

1/2 inch Cinnamon Stick

2 Garlic cloves

1/2 tsp Red Chilli Powder

Salt to taste

METHOD : 

1) Take cleaned mutton and liver pieces.

2) Skew the liver pieces and mutton piece and keep on charcoal barbecue.

3) Cook them well on charcoal grill.

4) It takes about 15 min. to get completed cooked.

5) Take out the pieces and add them to a mortar.

6) Take the pestle and keep grinding well.

7) When half ground, add cloves, cinnamon, garlic cloves, red chilli powder and salt.

8) Grind the mixture again till it gets soft.

9) Now take a small amount of the mixture and make into small balls.

10) Now, the super spicy, hot, tastiest "MUTTON LIVER BALLS" are ready to taste. 

11) Enjoy the taste of  ancient, forgotten recipe of Kurnool. You all will love it.

RAYALASEEMA MUTTON CURRY / MAMSAM KURA - Village Style

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Rayalaseema is very famous for its hot & spicy recipes. Meka Mamsam Kura / Mutton Curry is the most favourite and very popular dish in our Kurnool. Today I am presenting Mutton Curry in our Rayalaseema village style. Freshly ground paste of Coriander leaves + Ginger + Garlic is the special masala in Rayalaseema villages used in preparing this curry that gives a fresh, unique aroma to the dish. And we use dry coconut powder for the gravy. We can even cook mutton using a pressure cooker for 5 whistles. 

Check out the recipe, try out today and enjoy the taste of  hot, spicy and the tastiest Rayalaseema village style "Mutton Curry". It tastes awesome with Jowar Roti, Pulao, Biryani rice, chapati, paratha and Raagi Sangati.  Enjoy cooking!

INGREDIENTS : 
250 grams - Mutton
1/4 tsp Turmeric Powder
1 tsp Salt
1.75 tsp Red Chilli Powder
1/2 cup Curd
2 Ladles Oil
3/4 cup Onion 
3 Green Chillies 
Curry leaves
1.5 tsp Coriander leaves + Ginger + Garlic Paste
2 cups Water
3/4 cup Tomato
Fresh Methi leaves
3/4 cup Dry coconut powder
1 tsp Garam masala
1 tsp Dhaniya powder
Coriander leaves

METHOD : 
1) Take cleaned mutton in a bowl and add turmeric powder, salt, red chilli powder and curd. Mix well and marinate for 1 hour.
2) Now take a pan, add oil and heat.
3) Add finely chopped onion, long slit green chillies, curry leaves and fry till they turn light brown. 
4) Add marinated mutton and cook till its cooked 3/4 for about 30 minutes. You can also cook in pressure cooker for 5 whistles.
5) Add Coriander leaves + ginger + garlic paste and water. Mix well.
6) Add tomato, fresh methi leaves, dry coconut powder, garam masala, dhaniya powder.
7) Add red chilli powder to make it more spicy, salt to taste, coriander leaves + ginger + garlic paste and fresh coriander leaves.
8) Mix well again and cook for 15 minutes more.
9) Dish out and enjoy hot and spicy Rayalaseema Mutton Curry along with Pulao / Jonna Rotte / Ragi Sangati / Biryani rice or Chapati. 
10) Enjoy...!

PALAK PAKODI / SPINACH FRITTERS - Quick Evening Snack

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Today let me prepare a simple, easy, quick evening snack "PALAK PAKODI". I love the crispy and crunchiness of this Pakodi. Its a favourite weekend snack of everyone prepared using spinach leaves and besan deep fried in oil. To make it crispy I have added rice flour and fennel seeds give a nice flavour and taste to this recipe. 

Step into my kitchen now to check out the details and prepare these crispy, tasty Palak Pakodi today... You all will love it... Happy Cooking...!

INGREDIENTS :

3/4 cup Besan

1 tsp Rice Flour

1 Pinch Turmeric Powder

Salt to taste

1/4 tsp Red Chilli Powder

1/4 tsp Chat Masala

1/4 tsp Coriander Powder

1 Pinch Cooking Soda

Little Water

Few Spinach Leaves

1/4 tsp Fennel seeds

1/4 tsp Garam masala

Oil to deep fry

METHOD : 

1) Take a bowl and add besan, rice flour, turmeric powder, salt, red chilli powder, chat masala, coriander powder, cooking soda and mix all the ingredients well.

2) Add little water and make a thick paste.

3) Now add palak to the besan mixture and coat all the leaves well with the mixture. 

4) Finally add fennel seeds, garam masala and mix well.

5) Heat oil and drop the coated palak into the oil.

6) Stir constantly and deep fry till they turn golden colour.

7) Dish out and serve hot.

8) Enjoy the taste of crispy, crunchy Palak Pakodi now...!