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Cheti Chand Manipuri's Sajibu Cheiraoba Punjab Baisakhi Puthandu

The document discusses recipes for traditional Telugu dishes that are made for Ugadi, the Telugu New Year, including Gongura Pulihora (a sour tamarind rice dish made with sorrel leaves), Alasanda Vada (black eyed pea fritters), and Vermicelli Bobbatlu (semolina stuffed flatbreads). It also provides a recipe for Ugadi Pachadi, a traditional chutney made with six ingredients that symbolize different flavors of life.

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Vahini Malobanna

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0% found this document useful (0 votes)

137 views4 pages

Cheti Chand Manipuri's Sajibu Cheiraoba Punjab Baisakhi Puthandu

Uploaded by

Vahini Malobanna

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Download as DOCX, PDF, TXT or read online on Scribd

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Ugadi/Yugadi is a major festival of India. It is the new year day of Telugu and kannada people.

This year
we are celebrate It on April 2nd. In each state it is called differently.

Maharashtrians call it as Gudi padwa , Sindhis call it Cheti Chand, Manipuri’s as Sajibu
Cheiraoba ,PunjabI’s as Baisakhi and Tamilians as Puthandu.

In Andhra Pradesh we make very typical dishes like Mango pulihora, gaarelu / urad dhal vadas and
Bhakshyalu. This year I am planning to change these traditional recipes but keeping the same menu.

I would like to share with you these recipes

1. Alasanda vadalu
2. Vermicelli bobbatlu
3. Gongura pulihora
4. Ugadi pachadi

Pulihora Gongura

Iam tired of making Mango pulihora every year. But I like the soury and tarty taste of the mango. So to
keep that similar taste I want to make with gongura.

Hibiscus cannabinus commonly called as gongura in Andhra Pradesh, Pundi Pallya in Karnataka, pulicha
keerai in Tamil, Ambad bhaji, ambada, and ambadi in North India. It is a very popular green leafy
vegetable grown in India. Basically these are Red sorrel leaves which are sour in taste.

Best part of this is recipe is that you can make and store it for couple of days. Use it to make instant
pulihora whenever you want.

Ingredients:

Gongura – 1kg or 2pounds

Tamarind – 75g (lemon ball size)

Red chilly powder – 1 table spoon

Salt to taste

Chana dhal / Bengal gram – 2 tsp

Turmeric – 1 tsp

Mustard – 2 tsp
Hing / asafetida – 2 pinches

Oil – 100g or 7/8 cup

Method:

1. Soak the tamarind in cup of water for 1hr.

2. Meanwhile Separate the leaves and discard the stalks. Wash the leaves and dry them.
3. Heat oil and fry gongura leaves.
4. Grind these leaves with salt and chilly powder.
5. Take out tamarind pulp.
6. In pan heat oil, add mustard and chana dhal and fry for some time.
7. Add tamarind pulp to this along with turmeric and let it boil till it thickens.
8. After it thickens add hing to it and mix with the ground gongura paste.
9. Let it cool and mix it with cooked rice to make Gongura pulihora.
10. Store the left over mixture in a clean, dry jar and refrigerate.

Note: You can season the rice again to make it extra flavorful. For seasoning just add mustard, urad dhal,
curry leaves and red chillies to the oil.

For Appetizer, I am making my favorite vada, a specialty of my native place.

Alasanda Vada

Alasanda or Bobbarlu, commonly known as Black eye beans. It is widely grown and available in any part
of the world.

Ingredients:

Black eye beans – 2 pounds

Green chillies – 10

Onions – 1 big

Ginger – 1 inch

Coriander and curry leaves- few sprigs each

Salt to taste

Oil for deep frying

Method:
1. Soak black eye beans overnight. Grind it coarsely along with ginger and salt. Batter should be
thick.
2. Chop onions, green chillies, curry leaves, coriander leaves, finely.
3. Add chopped veggies to the ground batter.
4. Heat oil, take lemon size ball of the batter and press it on your palm and make it in to a cutlet
shape.
5. Then drop it slowly in to the hot oil. Fry it in low medium till the vada becomes golden brown.
6. Enjoy these hot and crispy vadas. I promise you that these vadas will be your favorites too.

Vermicelli bobbatlu.

These are like stuffed parathas but sweet. We call them bobbatlu / bhakshaalu in Andhra Pradesh and
Karnataka, Obbattu in tamilnadu, puran poli in North India.

Usually we use the mixture of Bengal gram dhal and jiggery as stuffing. Some like coconut too. But
today I will tell you how to make Vermicelli or semiya stuffing instead of the traditional one.

Ingredients:

Vermicelli – 1 pack (around half kg or 1 pound)

Sugar – one and half cups

All purpose flour/ Maida – 3 cups

Salt – a pinch

Ghee – 4 tsp

Elaichi / cardamom – 4 tsp

Oil to

Method:

In pan add 2 tsp of ghee and fry vermicelli to light golden brown color on a low flame.

Now to this add sugar and elaichi powder, and then sprinkle some water and keep stirring till the entire
vermicelli is cooked.

Taste it now and add more sugar if you need. Keep this stuffing aside to cool.

Add salt, 2 tsp of ghee to Maida and with water make dough like poori.

Leave this to rest for 30 minutes.

Now take the dough and make tiny poori balls. Similarly make balls with stuffing too.

Roll the dough flat put the stuffing in the middle, fold it or cover it like paratha.

Now roll them thin and flat.

Fry these on tawa or flat pan with oil.

Ugadi Pachadi (chutney)

Last but not the least is Ugadi pachadi. It is a compulsory dish for south Indians especially for the people
of Andhra paradesh and karntaka.

We use 6 ingredients to make this chutney. These 6 flavors and tastes represent the myriad facets of life
in a sense to prepare us for the year ahead.

1. Mango: The pungent flavor of the raw mango. Ugadi marks the beginning of the mango season.
We find green mangoes everywhere like markets, grocery stores etc. Use either pieces of mango
or grated mango.
2. Tamarind: The sourness of the tamarind. Take 1 cup of fresh tamarind juice (not pulp).
3. Jaggery: The sweetness of Jaggery. We need 2 tbsp of jaggery.
4. Neem flowers (Margosa): Bitterness of neem flower. Take palmful of these flowers.
5. Chilli powder: The spice of the chillies. Half teaspoon should be enough.
6. Salt finishes the list.