ugadi spl

YUGADI: 
                   The name Yugadi or Ugadi is derived from the name "Yuga Adi", which means 'the beginning of a new age. calendar begins with the month of Chaitra (March–April) and Ugadi marks the first day of the new year. Chaitra is the first month in Panchanga which is the Indian calendar.

                The eating of a specific mixture of six tastes (షడ్రుచులు), called Ugadi Pachhadi (ఉగాది పచ్చడి) in Telugu , symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise) , which should be accepted together and with equanimity through the New Year.

The special mixture consists of:

                   Neem Buds/Flowers for its bitterness, signifying Sadness
                   Jaggery and ripe banana pieces for sweetness, signifying Happiness
                  Green Chilli/Pepper for its hot taste, signifying Anger
                   Salt for saltiness, signifying Fear
                   Tamarind Juice for its sourness, signifying Disgust
                   Unripened Mango for its tang, signifying Surprise.

UGADI PACHADI:
Ingredients:1/2 cup of Jaggery
1/2 cup Raw Mango, cut into fine pieces along with skin
2 tbsp fresh finely chopped coconut pieces (optional)
1/4 cup tamarind paste
1/4 tsp Chilli powder or 1 green chilli
Few Neem Flowers (Vepa Puvvu)
1/4 tsp salt

Method:
Mix all the ingredients with very little water.You can also add small pieces banana, putanaala pappu (roasted channa dal) along with the above ingredients. Ugadi Pachadi is ready.

kanda gadda(yam) pulusu

This is one of the treditional dish in south india....
Ingredients:

•              kanda(yam) (or)  elephant yam 1/2 kg
•              brinjal 2 (cut into long thin slices)
•             tamarind pulp: lemon size
•             onions: 3 (finely chopped)
•             chillies: 2 (slit)
•             red chilli powder: 3 tbsp
•             turmaric powder: a pinch
•             masala pwd 1/2tbsp(optional)
•             ginger-garlic paste 1tbsp
•             salt to taste
•             jaggery: 2 tbsp(or sugar)
•            coriander leaves
  
  

for seasoning:

•           oil: 2 tsp
•           red chillis: 1
•           mustard seeds: 1/4 tbsp
•           cumin seeds 1/4 tbsp
•           fenugreek seeds: 1/4 tsp 
•           curry leaves
  
  

Method:

• Peel skin of kanda and cut kanda(yam) into small cubes. and pre-boil kanda for 15 minuts and put aside...

             

• Heat oil in a pan and add mustard seeds, cumin seeds, red chilli pcs, curry leaves and  fry.
• Add choped onions, choped chillies, ginger-garlic paste and fry for 5 mts with low flame.
• Add kanda pieces and brinjal pieces and mix well and cook covered for 5 mts and stir occasionally.
• Add turmaric powder, salt, and chiili powder,masala powder.
• Soak tamarind in water and make one glass of tamarind juice and add it to curry.
• Add jaggery and cook with low flame for 3 mts.. 
• And allow it for 2whistle(in medium/high flame) and sim (low flame) for 1/2 a minute....
• Add coriander leaves. ready to serve....

kanda pulusu