Yugadi/Ugadi Festival Feast.

Happy Yugadi/Ugadi To All ...   "Sarve Jana Sukhino Bhavantu...Samasta Sanmangalani Bhavanthu ". 
Festivals bring us joy and happiness in our life. It is also the best time we spend with our near and dear ones. Exchanging wishes and sweets are the sweet moments in every one's life. Time to have Lunch or Dinner with our family/friends. A sweet and lovely moments spent with our people is always cherished in life.

I have written the importance of Yugadi Festival in my previous post. Celebrating New Year beginning with Pooja and Elders Ashirwada (blessings) is a good beginning too. Houses will be decorated with fresh Mango, Neem leaves and fresh flowers. Rangolis are spread in bigger way, taking oil bath in the morning and wearing new dress. Having festival/feast food with all the family members. Wow these things really freshen up and takes back to our childhood days.
Yugadi is here and it is the first day of our New Year according to Hindu Panchangam. " Happy
New Year - Happy Yugadi/Ugadi/Gudi Padva ". Lets all pray for Every one's good health. Sarve Jana Sukhino Bhavantu , Sarva Sanmangalni Bhavantu".
The feast dishes are normally according to the one's traditions and customs. The family has continued its elders footstep and followed how they have celebrated.
Let us know how do they celebrate Yugadi in Raychoor District. (in Karntaka State).
I usually go for a short walk in the evening. I met a lady called Kusuma (while walking), who hails from Soraba (Near Sagar), We started talking about the Yugadi Celebration and naturally it turned to the dishes that we prepare. Bevu bella and the way it is prepared etc etc. I always listen to people when they talk. She started telling about how do they take Bevu bella. It is something interesting In their house (Husband is from Raichoor district) They call it as Shavige sosodu. (Drain the shavige after cooking). Let me tell the whole procedure. They cook shavige (payasam shavige is used here) with more water. Once the shavige/vermicelli  is cooked the extra water is to be drained out. They add some amount of jaggary to shavige and cook till it turns thick.  Add required water if it requires. Mix it nicely and let it boil for a while. At first they serve cooked shavige jaggery mixture and serve bevu bella mixture separately. Then it is mixed together and eaten. Interesting to note right? One more thing to note is that they use only neem flowers. (No neem leaves are added). That's the way of celebrating Yugadi. It sounded interesting to me.
Each place has its own importance in celebrating and keeping up the traditions and customs.
We pray God and Wish Each one Happy Yugadi/Ugadi. Sarve Jana Sukhino Bhavanthu.
The food we eat should be light and not with much hard work put up while cooking. One gets tired and lose the interest in the rest of the day. My advice is Cook simple and easy dishes and relax and enjoy. You can prepare the sweet dish on previous day, (except payasa)  if you are not keeping it for Neivedyam for God.
Lets see the festival dishes Now.
1. Carrot Capsicum Pachdi or Raitha
2. Sweet Potato-Capsicum Fry
3. Colour Cucumber/Mangalore Cucumber Bolu Huli/Dal
4. Avalakki/Flattened Rice Chitranna
5. Jack Fruit Payasa/Kheer
6. Seven Cups Burfi
7. Brinjal Bajji /Pakoda

1. Carrot Capsicum Pachdi or Raitha:

Things Needed :
Carrots : 2
Capsicum : 1
Green chilly : 1
Curry Leaves : 3 to 4
Coriander Leaves : 1 Tablespoon
Curd : 1 Small cup
Salt : To taste
Mustard Seasoning :
Mustard seeds : 1/2 Teaspoon,
Jeera/1/2 Teaspoon
 ingh: a pinch,
Curry leaves : 3 to 4
Oil : 1/2 Teaspoon
Method : 
Wash and cut capsicum and grate carrots and keep it aside. Keep a pan on the fire and put oil. Put mustard seeds. let it splutter. Add cut green chilly, jeera and c4 urry leaves. Add ingh. Mix it well and add grated carrots and cut capsicum. Mix it nicely and let it cook on low flame till soft.( 3 to 4 minutes. Add salt. Put off the fire. Let it cool. Add required curd and cut coriander leaves. Mix it well just before serving.

2. Sweet Potato -Capsicum Fry

Things Needed :
Sweet Potatoes : 2 to 3
Capsicum : 1
Turmeric powder : a pinch
Dry ginger powder : 1/2 Teaspoon
Chilly Powder/Rasam Powder : 2 Teaspoons
Jeera Powder : 1 Teaspoon
Salt : To taste
Seasoning :
Oil : 1 Tablespoon
Mustard seeds : 1/2 Teaspoon
Methi seeds : 1/4 Teaspoon
Curry Leaves : 5 to 6
Coriander Leaves : 2 Tablespoons
Ingh/Asafoetida : a pinch
Method :
Wash and remove the outer layer (optional) and cut sweet potatoes and capsicum in to thin pieces. Keep a pan on the fire and add oil. Let it be hot. Add mustard seeds, methi seeds. Let mustard seeds splutter. Add ingh, jeera and curry leaves and leave it for 30 seconds. Add cut capsicum and fry nicely for a minute. Add cut sweet potatoes and mix it nicely. Let it cook on low flame. It takes about 4 to 5 minutes to soften. Sprinkle water on the top. It helps to cook sweet potatoes fast. Add salt, chilly powder, jeera powder and turmeric powder. Mix it slowly and nicely. Let it cook on low flame for 1 minute. Mix nicely and remove it from the pan to a serving dish. Add cut coriander leaves and mix it nicely just before serving.

3. Mangalore Curcumber/Colour Cucumber Bolu Huli (No coconut or no powdered masala.

Things Needed :
Cucumber :1/2
Toor /Moong dal : 1/2 Cup
Green chilly : 2 to 3
Coriander Leaves : 1 handful
Tamarind Pulp ; 2 to 3 Tablespoons
Jaggery : 2 Tablespoons
Salt : Required salt
Mustard seeds : 1/2 Teaspoon
Coconut Oil (optional) : 1Teaspoon
Ingh/Asafoetida : a Pinch
Curry Leaves : 6 to 8
Method : 
Wash and remove the outer skin of cucumber and cut  into small pieces. Cook with little water till they turn soft. Wash and pressure cook toor/moong dal and leave it for cooling.
Soak tamarind in hot water and squeeze out the pulp.
Keep a pan on the fire and heat. Put coconut oil and heat. Add mustard seeds, let it splutter. Add ingh and curry leaves. Add cut green chilly. Fry for 10 seconds and add cooked dal, cucumber pieces and tamarind pulp. Add a pinch of turmeric, required salt and jaggery. Mix it well and boil for 2 to 3 minutes. Stir in between so that it does not get burnt. Shift the curry to a serving bowl and add coriander leaves.

4. Avalakki/Flattened Chitranna (instead of rice you can prepare Avalakki Chitranna)

Things needed :
Avalakki : 2 Cups (Thick variety)
Mango gratings : 2 Tablespoons. (I have used Totapuri Mango)
Green chilly : 2
Jaggery : 1 Tablespoon
Salt : As required
Coconut : 1/2 Cup
Oil/Ghee : 2 Tablespoons
Mustard Seeds : 1/2 Teaspoon
Urid Dal : 1 Teaspoon
Curry Leaves : 8 to 10 Leaves
Method :
Wash and soak avalakki for 5 Minutes. (Or remove all the water and keep it). Grate mango and coconut. Wash and cut green chilly. Keep a pan on the fire and heat. Add 2 tablespoons of oil. Add mustard seeds and urid dal. Let mustard seeds splutter. Add cut green chilly and curry leaves. Fry for a second. Add grated mango and fry for 10 seconds. Add Avalakki, jaggery, salt and turmeric. Mix it nicely and slowly. Let all the moisture disappear. Mix it well and put off the fire. Add a spoon of ghee and grated coconut. Avalakki Chitranna is ready to serve.

5. Jack fruit Payasa /Kheer. (Jack fruits are available in the market. It is nice to make Jack fruit Payasa).

Things Needed :
Jackfruits : 8 to 10
Jaggery : 1/2 Cup
Cardamom Powder : 1/2 Teaspoon
Fresh Coconut : 1 Cup
Cashew Nuts : 5 to 6
Method : 
Cut Jack fruits into small and cook with little water and jaggery. Powder cardamom. Grate coconut and grind it nicely till paste. Add ground coconut to cooked jack fruit jaggery conten. Boil for 2 to 3 minutes. Put off the fire and add ghee fried cashews and cardamom powder. Mix it well and serve.
Adjust jaggery according to your taste. You can also use coconut milk instead of ground coconut.

6. Seven Cups Burfi : (This burfi can be prepared previous day to save your time and energy).

Things Needed :
Channa flour/Besan/Kadale Hittu : 1 Cup
Oil : 1 Cup
Ghee : 1/2 Cup
Sugar : 2 1/2 Cups
Coconut : 1 Cup
Milk : 1 Cup
Cardamom Powder : 1 Teaspoon
Method :
Keep a big pan on the fire. Add 2 tablespoons of ghee. Heat and let it melt. Add channa flour and fry nicely till the raw smell disappear. Put off the fire. Add milk, sugar, oil and grated coconut. Mix it well. See that it is clear and well mixed. Put on the fire and stir continuously til it starts leaving the pan. Add little by little ghee in between. Once the content starts leaving the pan remove the mixture and shift it to ghee applied tray or plate. Let it cool a bit. Cut it according to your wish. It stays for more than a week.
Note : Do it on low flame and it is easy to prepare. Using ghee/oil is optional. Adding more ghee adds taste to the burfi. Adding coconut is also optional. I have used dry coconut/Copra.

20 to 25 Burfi pieces can be made. (depend on the size).

7. Brinjal Pakoda/Bajji (If you like fried dish in your festival lunch you can give a try)

Things Needed :
Brinjal : 1
Besan /Channa flour : 1/2 Cup
Salt : As required
Red chilly powder : 1 Teaspoon
Jeera/Cumin Seeds : 1 Teaspoonl
Ingh/ Asafoetida : a pinch
Oil : 1 Cup
Method :
Mix besan, chilly powder, jeera, salt, ingh in a big bowl. Add required water and prepare dough. (idli dough consistency). Wash and cut brinjal/egg plant in circle shape. (Better to use round brinjal). Wash it again. Keep a frying pan on the fire. Add oil and heat. Dip cut brinjal in besan dough and fry them one by one. Fry both sides on medium flame. Repeat the same with remaining dough.
Note : The dough should not be too thick or thin. If it is thin it absorbs more oil. It the dough is too thick bajji/fritter might turn hard. So take care of the dough while using water. You can add little rice flour to get the crispness. Cooking soda/Baking powder is not required.

All the dishes can be served for 4 to 5 people.

Mangalore Southekai Curry

Mangalore Southekai Curry is one of the traditional dish. We from South Canara ( Karnataka), prepare this curry for festivals or feast. and in day today's cooking also.
In  those days,in my aunt's house where I grew up, used to grow these Southe kai in summer and preserve them for using it in rainy season. Not much of vegetables available and they were not used to buy veggies from the market. They sow the seeds in the field after they take out the horse gram or beans and then this Southekai seeds were sowed. By the end of March they cut out the yield and store it by tying them in the cow shed and Padasale ( the middle room for praying). Those days have gone now. Too many problems these days. Either the water or the the worker (lebourer).
Many people are very curious about this Southe Huli. Udupi Hotels are very famous world wide.It has become a fashion that they simply mention Udupi Hotel but they do not have neither the taste or the look. It has become a Market technic to use the word Udupi.
Friends keep asking me to put up the recipe of Udupi  Style of cooking the curry. So this is dedicated to all the people who asked the recipe and the way of cooking. Using freshly roasted spices  is the secret of having good aromatic Curry.
Mangalore Southe kai is called as Bannada Southekai or Oora Southe kai. Since it is colourful with yellow and brown or green it is called as Bannada SoutheKai.
Lets see the benefits of Mangalore Southekai :
Cucumber contains no saturated fats or cholesterol. The peel of Southekai is a good source of dietary fiber and it helps to reduce constipation. It is also a good source of  Potassium and Sodium and helps to reduce the blood pressure. They contain moderate rate of anti oxidants and Vitamin C and Vitamin A. It also contain high rate of Vitamin K. and it is very important for bone mass building.
This dish " Mangalore Southekai Curry " has no onion or garlic.
We can prepare this curry on any day like on normal days,  festival, feast and on fasting days. We can have chapatis, pooris, Idli, dosa, and any kind of rotti.( Raagi - Finger Millet, Jola- Great Millet or Sorghum, Sajje - Pearl Millet etc). I used Moongdal instead of Toor Dal.

Things Needed :

Mangalore Southe Kai : 1 Big Bowl.
Moong Dal : 1/2 Cup
Red Chilly : 5 to 6
Coriander Seeds : 2 Table spoons
Jeera : 1/2 Tea spoon
Methi:  1/4 Tea spoon
 Urid Dal : 1/4 Tea spoon
Curry leaves : 6 to 8
Green Chilly : 2
Coconut : 3 Table spoon or more
Jaggery : 1 Table spoon
Turmeric powder : a pinch
Ingh : a pinch
Coconut oil : 2 Tea spoons
Salt : required ;
Mustard seeds :1/2 Tea spoon
Urid dal : 1/2 Tea spoon

Method :

1. Wash and pressure cook Moong Dal for  6 to 8 minutes and leave it for cooling.

2. Wash and cut Mangalore Southekai in to small pieces and cook with little water till soft.

3. Soak tamarind in hot water for 5 minutes and squeeze out the pulp and keep it aside.

4. Grate coconut.
5. Keep a pan on the fire and put 1 tea spoon of oil. Put methi seeds and urid seeds. Let it turn slightly brown.
 6. Add coriander seeds and fry for 1 minute. Add Red chilly and curry leaves. Fry for 20 seconds.
7. Add ingh, jeera and put off the fire.  Leave the fried mixture for cooling.

8. Grind fried mixture with grated coconut and remove from the mixi jar.

9. Keep a pan on the fire. Add cooked cucumber, cooked moong dal, tamarind pulp and salt. Add slit green chilly.
10. Add jaggery and turmeric powder. Mix it well and let it boil for 2 to 3 minutes.

 11.  Now add ground coconut mixture and mix it slowly. Let it boil nicely for 2 to 3 minutes.

12. Shift the ready curry to a serving bowl and add mustard -ingh and curry leaves splutter

 13. Add cut coriander leaves on the top of the curry.

14. Add a spoon of fresh ghee just before serving.
Note:
Using jaggery is optional. ( I have added). Adding onions and garlic is optional. Any cooking oil can be used instead of coconut oil. Removing the outer skin of Southekai is also optional. You can use the outer layer for chutney.
Time : 30  Minutes.
 Serves : 4 to 5.

Mangalore Southekai Pepper - Jeera Curry.

Mangalore Southekai is a type of cucumber and it is also called as bannada southekai (coloured cucumber). It is well grown in Dakshina Kannada in Karnataka. May be because of this it might have got the name Mangalore Southekai.  This vegetable is available  most of the places in India and well famous now a days. This cucumber is known as Velarekai in Tamil, Vellarikaikka -Malayalam, Kheera or Kakdi in Hindi and Shosha in Bengali.
Mangalore Southekai Pepper Jeera Curry is prepared using Pepper and Jeera as main ingredients as the recipe named. In Udupi Mutt and some Mutt and the Dharmik People ( who are following strict samskruthi and sampradaya) follow  Chaaturmaasa.  Duration of four months are called as "Chaturmaasa" in a year. In this particular months the food is prepared using Pepper instead of green chilly or red chilly. May be it is good to follow this system since pepper and jeera help us to keep a good health. Having these spices in limited portion makes our body strong and keep us from any disease.

Lets see the benefits of having Pepper and Jeera (cumin seeds) in our diet.
Black pepper improves the digestion. It contain antioxidant properties. The outer layer of peppercorn helps to breakdown the fat cells and using pepper pods are a good way to shed the over weight naturally. In Ayurvedic practices pepper is used to tonic for cold and cough. It provides relief from sinusitis and nasal congestion. Pepper has the quality that helps to break up mucus and it clears the respiratory tract.
Jeera (Cumin Seeds) are beneficial for our body. They are rich source of iron and good for lactating mothers and pregnant women since they need more iron during that period. It helps the digestion of food and prevent indigestion. It also helps in time of nausea and morning sickness. Jeera seeds have antiseptic properties and good for curing common cold. They also boost the power of the liver and flush out toxins from the body.
Lets see the recipe of   "Mangalore Southekai Pepper - Jeera Curry" which goes well with plain or masala rice, rotis, chapatis, poris, any type of dosas and idli.
This dish do not contain any onion or garlic. It can be prepared during festivals or on special days.

Ingredients :

Southekai : 2 bowls ( 1/2 of 1 medium size Mangalore southekai).
Coconut : 1 Cup
Pepper Pods : 6 to 8
Jeera 1 Tea spoon
Green Chilly :1
Almonds : 10 to 12
Salt : required
Coconut Oil : 1 Tea spoon
Curd Chilly  : Majjige Menasu or Moru Molagai ) : 2
Mustard seeds : 1/2 Tea spoon
Ingh : a pinch
Curry Leaves : 6 to 8 

Method : 

1. Wash Southekai and remove the outer skin and the inner pulp with seeds. Cut them in to small

2.Grate coconut and grind with 1/2 tea spoon of jeera, pepper and almonds.

3. Cook southe kai pieces till they are soft.(5 to 6 minutes).

4. Add ground coconut to cooked Southekai. Mix it well.
5. Wash and slit green chilly and  add it to the boiling mixture.
6. Add required salt and mix it well. Let it boil for 2 minutes. Put off the fire and shift the curry to a serving bowl.

7. Keep a small pan on the fire and add a spoon of coconut oil. Add mustard seeds to the hot oil. Let it splutter.
8. Add curry leaves and ingh. Add Curd chilly and fry nicely till the chilly turn black. Add this mixture to the ready curry.
9. Serve " Mangalore Sothekai Pepper-Jeera Curry" with plain rice or chapati or any main dish you prepared.

Note :

Do not over cook the vegetable. Tasty may differ. You can use any cooking oil instead of coconut oil. Adding onions or garlic is an option. You can add roasted chenna ( hurikadale or pottu kadale)or a spoon of soaked raw rice while grinding, instead of almonds.  This gives the thickness to the curry. Taste may differ. You can add a cup of curd. Adding curd is optional. Add curd just before you serve the curry.  Do not re heat the curry after mixing with curd. It may curdle. I have not added.
Time : 20 Minutes 
Serves : 3 to 4

Tondekao - Southe Kai Majjege Huli.

Tonde kai Majjige huli/Curd curry goes well with plain or any masala rice and rotis of different varieties, with dosas and rotti.

Tonde Kai/Ivy Gourd is  also called as tindly  or Thindora, and in Tamil they call as Kovekai . Ivy gourd in English. Normally its said that  this perticular vegetable is good for diabetics and helps to regulates the blood sugar.

Tondekai Southekai Majjege huli is a simple and an easy dish.
No Garlic or No Onion is added in this curry. 

Things Needed : 

Tonde Kai: 2 cups.

Southe kai ( Cucumber ) : 1 Cup.

Green Chillies: 3 to 4.

Coconut : 1/2 cup.

Mustard Seeds : 1/4 Tea spoon.

Jeera: 1/4 Tea spoon.

Salt : to taste.
Turmeric : Pinch.

Curd .( Yogurt) : 1 Cup.

Curry Leaves : 6 to 8.

Coriander Leaves: 2 Table spoons.

Ingh : a pinch.

Ghee or Coconut Oil: 1 Tea spoon.

Method : 

1.  Wash and cut Mangalore southe kai/ Bannada southe and put it in a bowl of water.3. 

2. Wash and cut tonde kai/ivy gourd and boil till they are soft. ( 8 to 10 minutes).  Keep it aside.
3. Grate coconut and grind it with little water.
4. Keep a big pan on the fire . Add cooked vegetables. Add slit green chilly. Add turmeric.
5. Mix it well and let it boil for 2 to 3 minutes. Add ground coconut and mix it well.
6. Let it cook for 2 to 3 minutes. Put off the fire.
7. Add mustard seasoning and shift the curry to a serving dish. Add coriander leaves.

8. Add a bowl of curd and mix it well and serve with the main dish you have prepared.

Note:

The curry should be thick . Do not add much water while grinding or while cooking. Adding curd when the curry is cool is to avoid the curd to be curdled. ( curd becomes some what spoiled milk and won't look good and tasty). Adding curd at the end will keep the curry without turning savoury. 

Serves : 3 to 4 
Time : 20 Minutes. 

Alasande - Sauthe Kaai Gasi.

Alasande and  Mangore Sauthe ( also called Bannnada Sauthe) Gasi is a thick curry and can be eaten with rice, chapatis, pooris , dosa or Idly also .Even for Akki Rotti this curry is a good combination.

Things Needed :

Manalore Sauthe kai - 1 ( Medium size).
Alasande ( Cow pea ):  1 cup.
Coconut : 3 Table- spoons.
Red Chilly - 5 to 6 ( Byadagi).
Jeera - 1/2 Table spoon.
Tamarind : Very little ( 1/2 of  1 marble size).
Oil. - 1 Tea spoon.
Mustard Seeds - 1/2 Tea spoon.
Urd Daal: 1/2 Tea spoon.
Ingh - a pinch.
Curry leaves: 5 to 6.
Salt : to taste.

Method :

1. Wash and soak Alasande /Cowpea, overnight or 5 to 6 hours.
2. Wash and remove the outer layer of Southekai/Mangalore Cucumber and cut into desired size. Soak the pieces in normal water for 5 minutes.
3. Wash and pressure cook Alasande Kalu/Cow peas for 5 to 6 minutes.
4. Cook Mangalore Southekai with required water separately.
5. Great fresh coconut and grind it with red chilly, tamarind  and jeera/cumin seeds with required water.
6. Keep a big pan on the fire. Add cooked Alasande  pods, cooked mangalore southekai.
7. Add Salt, little turmeric and little water if required. Let it cook for 3 minutes.
8. Add ground coconut -jeera mixture and mix it well. Let it cook for another 2 to 3 minutes.
9. Shift the ready curry to a serving dish.
10. Add coconut oil seasoning and serve.

Note : 

It is better to soak Alasande pods over night. Cooking Alasande pods without soaking is optional.
Adding onions or garlic is optional. Adding more red chilly is optional. You can add little jaggery.
serves 4 -5.
Time : Soaking time 5 hours or over night. Cooking time 30 minutes.