UGADI SPEACIAL THALI

Goli baje, coconut chutney, curd, Chana dal payasa, Methi dal, Capsicum curry, Beetroot curry, Kosambari, Jeera rice, Chapathi( Picture below).

BEETROOT CURRY

INGREDIENTS:

Beetroot 2 peeled and cubed

Toor dal 1 cup

Tamarind juice 2 tblsp

Turmeric ¼ tsp

Hing a pinch

Sambar powder 2 tsp

Jeera 1 tsp

Mustard 1 tsp

Curry leaves 1 strand

Oil 2 tsp

METHOD:

1) Pressure cook toor dal and beetroot together for 3 whistles.

2) Heat oil in a pan and add mustard, cumin and curry leaves.

3) When it splutters add hing, turmeric and toor dal mixture and cook for 2 mins.

4) Add tamarind, Sambar powder and salt and let it cook for 10 mins on low heat (add water if required).

5) Turn off the heat and garnish with cilantro and serve.

GOLI BAJE

I had previously posted recipe for goli baje. This time I tried my dad’s (you heard me right) recipe. I liked this version more, as it was soft inside and crispy outside.

INGREDIENTS:

All purpose flour 1 cup

Yogurt 1/2 cup

Ginger 2 tsp finely chopped

Green chilies 1tsp

Curry leaves 1 strand

Hing (asafetida) a pinch

Baking soda 1/2 tsp (Optional)

Sugar 1 tsp

Salt

Oil for deep frying

The changes I made this time was,

1. I used only all purpose flour and did not add besan.
2. Mix curd and all purpose flour to the consistency of a chapathi flour and let it rest for 15 hours.
3. The next day before 1 hour of making goli baje I added all the other ingredients listed and little curd to make dough which is neither too thick nor thin.
4. Drop a tablespoon of mixture in hot oil and fry until golden brown.

COCONUT CHUTNEY

INGREDIENTS:

Urad Dal 2 tsp

Curry leaves 1 strand

Green chilies 2

Ginger small piece

Tamarind paste 2 tsp

Coconut 1 cup

Salt to taste

Oil 1 tsp

FOR SEASONING:

Mustard 1 tsp

Hing a pinch

Oil 1 tsp

METHOD:

1) Heat oil in a pan and add urad dal and sauté for 2 mins.

2) Then add green chilies, curry leaves and sauté for another 2 mins until you get a nice aroma.

3) Turn off the heat and grind Urad dal mixture with coconut and other ingredients.

4) And season it with mustard and hing and serve with goli baje.

KOSAMBARI

INGREDIENTS:

Moong dal washed and soaked for 2 hours

Carrot grated 1

Cucumber finely chopped 1

Tomato 1 small finely chopped

Cilantro to garnish

Lemon juice 2 tsp

Salt to taste

TO SEASON:

Mustard 1 tsp

Urad dal 1 tsp

Hing a pinch

Red or green chili 2

Curry leaves few

Oil 2 tsp

METHOD:

1) Mix all the ingredients mentioned above in a bowl.

2) In a small pan heat oil and add mustard and urad dal, When it splutters add curry leaves, chili and hing.

3) Add it to the carrot mixture and serve.

METHI DAL

INGREDIENTS:

Toor dal 1 cup

Methi leaves washed and finely chopped 1 bunch

Green chilies 2

Tomato 1 finely chopped

Ginger 2 tsp finely chopped

Turmeric ¼ tsp

Mustard 1 tsp

Jeera 2 tsp

Curry leaves few

Hing a pinch

Salt to taste

Oil 2 tsp

METHOD:

1) Pressure cook toor dal with green chilies and tomato for 3 whistles.

2) Heat oil in a pan and add mustard, cumin, and curry leaves, when it splutters add ginger, hing, turmeric, methi leaves and sauté for 5 mins.

3) Then add toor dal mixture, salt and water if required and cook for 10 mins on medium low heat.

4) Serve with chapathi.

NOTE: Usually I add fried garlic at the end, this time I did not as it was Ugadi.

CAPSICUM CURRY

I tried this capsicum curry from Indira of Mahanandi Blog. I have not added onion, other than that i followed her recipe.

JEERA RICE AND CHANA DAL PAYASA

I have posted the recipe for both jeera rice and chana dal payasa.

I added some soya beans while making jeera rice this time.