8 Ugadi Recipes You Can Add To Your Menu This Festival

6 min read

Ugadi is a one of the most popular festivals in Andhra Pradesh and Karnataka as it marks the beginning of spring. The houses are decorated and traditional food is prepared To Celebrate Ugathi. Let’s take a quick look at 8 Ugadi Recipes You Can Add To Your Menu This Festival. Some of these interesting recipes so that we can plan early and prepare them on Ugadi to make the festival super special.
ugadi recipes

  • Ugadi Pachadi
  • Puliyogare/Tamarind Rice
  • Mamidi Kaya Pulihora/Green Mango Rice
  • Mukkala Pulusu/ Vegetables Stew
  • Bobattu/Sweet Lentil Stuff Roti/Puran Poli
  • Boorelu/Deep Fried Sweet Ball
  • Pesara Pappu Payasam/Moong Dal Payasam
  • Ulli Garelu/Onion Vada

8 Ugadi Recipes You Can Add To Your Menu This Festival

1. Ugadi Pachadi To Celebrate Ugathi


  • Raw Mango Pieces: 1/4 cup
  • Tamrind : Big gooseberry size
  • Crushed Neem Flower: 1 Tsp
  • Red Chilli Powder: 1 Tsp
  • Jaggery (grated) : 3 tsp
  • Salt to taste
  • Grated Coconut (optional)

Ugadi is incomplete without this traditional pachadi. This is a must because it is a combination of different tastes and is symbolic of how life is. To make this yummy pachadi, wash and chop raw mango pieces. Soak tamarind in water and extract the juice. In a bowl, mix mango pieces, tamarind extract, crushed neem flower, red Chilli powder, jaggery, salt and mix. You can add grated coconut if you wish. Finally, add water to bring it to your preferred consistency
ugadi pachadi

2. Puliyogare/Tamarind Rice To Celebrate Ugathi


  • Tamrind Paste: 2 tsp
  • Chana Dal: 2 tbsp
  • Dry Red Chillies: 3
  • Fenugreek Seeds: 3 tsp
  • Whole Black Pepper: 1 tsp
  • A few sprigs of Curry leaves
  • Turmeric: 1/2 tsp
  • A pinch of asafoetida
  • Jaggery – 1/2 tsp
  • Cooked Rice: 2 cups

Take tamarind paste, soak in water for 2 hours and extract the juice. In a pan, roast Chana dal, dry red chillies, fenugreek seeds, whole black pepper and grind them to a fine powder. In a heavy bottomed pan, heat oil, add mustard seeds and red chillies and when it crackles, add the tamarind extract, turmeric, salt as required, curry leaves and asafoetida and enough water to make it thin. Allow it to boil until it reduces to half. Add jaggery and the ground powder and allow it to boil until it thickens. Turn off heat, add the roasted peanuts. Steam required quantities of rice and mix with this paste for yummy puliyogare
tamarind rice

3. Mamidi Kaya Pulihora/Green Mango Rice


  • Mustard seeds : 1 tsp
  • Chana dal : 1 tbsp
  • Split black gram dal :1 tbsp
  • Dry red chillies : 1-4
  • Green Chillies: 6-8
  • Grated ginger :1 tsp
  • Curry leaves : 8-10
  • Turmeric powder : 1/4 tsp
  • Asafoedita: a pinch
  • Roasted Peanuts: 5-6
  • Cashewnuts : 2 tbsp

Heat oil in a heavy bottomed pan, add mustard seeds and when they crackle add chana dal and split black gram dal. Add red chillies, slit green chillies, grated ginger, curry leaves , turmeric powder and a pinch of asafoetida. Toss for a few seconds. Add grated mango and stir it for 3-4 minutes and then add roasted peanuts, cashewnuts. Turn off heat and keep aside. Finally mix this with steamed rice and add salt as needed
green mango rice

4. Mukkala Pulusu/ Vegetables Stew


  • Mixed vegetables (pumpkin, bottle gourd, drumstick, sweet potato) : 4 cups
  • Shallots : 8-10
  • Tomatoes : 3 medium sized
  • Green chillies : 3-4, slit
  • Turmeric powder: 1/4 tsp
  • Tamrind Extract: as per taste
  • Salt as per taste
  • Red chillies : 2-3
  • Cumin seeds: 1/2 tsp
  • Coriander seeds : 2 tsp
  • Bengal gram dal : 2 tsp
  • Fenugreek seeds : 1/4 tsp
  • Sesame seeds—roast, cool and grind to a coarse powder: 1 tsp

In a heavy bottomed vessel, add mixed vegetables, shallots, tomatoes green chillies slit and turmeric powder. Add enough water and allow it to boil until the vegetables are half cooked. Then, add tamarind extract, salt (as per need), and jaggery (optional) and let it boil. Reduce heat and let it simmer for about 15 minutes. Add the ground spices (red chillies, cumin seeds, coriander seeds, bengal gram dal, fenugreek seeds, sesame seeds—roast, cool and grind to a coarse powder) and let it cook for 7-8 minutes. In a separate pan, add mustard seeds, cumin seeds, urad dal, fenugreek, asafoetida, red chillies and when they turn slightly brown, add curry leaves and immediately add them to the stew. Simmer for a minute and turn off the heat. Garnish with coriander
vegetable stew

5. Bobattu/Sweet Lentil Stuff Roti/Puran Poli


  • Chana dal( split Bengal gram) : 1 cup
  • Sugar/ Jaggery: 1 Cup
  • Cardamom powder : 1/2 tsp
  • Maida : 1 1/4 cup
  • Salt : a pinch
  • Oil : 2 tbsp

Pressure cook Chana dal (soaked in water for 2 hours) in one cup of water. It should have a mushy consistency. Cool and make paste. In a heavy pan, mix dal paste, sugar/jaggery and cook till they combine together nicely so that you can make small balls from them. Now mix cardamom powder and turn off heat. Let the mixture cool. Now make small lemon sized balls out of this mixture and keep it aside for some time.
In another pan, mix flour, salt, oil and use water to prepare a soft dough. Knead this mixture well. Flatten the dough, place the ball made from dal in the center, bring the edges together to cover the dal paste ball and slowly flatten it on a plantain leaf. Fry on on a tawa at a low flame and make sure it is well roasted on both sides. Add ghee when it is done and serve it hot with butter
puran poli

6. Boorelu/Deep Fried Sweet Ball To Celebrate Ugathi


  • Black gram dal: 1/2 cup
  • Rice : 1 cup
  • Jaggery: 1 cup
  • Grated coconut:1/4 cup

Soak black gram dal and rice and grind to a fine paste adding very little water. Make sure the consistency is like dosa batter. Add a pinch of salt, mix well and keep aside. Cook Bengal gram with enough water to cover the dal. When it is done, drain excess water, add sugar/jaggery and mash it till it blends well. In a heavy bottomed vessel add the ground dal paste and keep stirring. Add grated coconut, cardamom powder and mix well. Make it into small balls and deep fry them till they become golden and crunchy. Serve warm

7. Pesara Pappu Payasam/Moong Dal Payasam


  • Roasted moong dal : 3/4 cup
  • Jaggery : 1 cup
  • Milk : 1.5 lts
  • Cardamom powder : 1/2 tsp
  • Roasted cashews and raisins
  • Ghee ( optional) – 1 tbsp

In a pan, roast moong dal till a nice aroma emanates, pressure cook to make it soft. Melt jaggery. You can add more if you want it sweeter) and strain to remove scum. In a heavy bottomed vessel, boil milk stirring occasionally till the quantity reduces to half. To this add the cooked dal, jaggery syrup and mix well. Keep stirring for about 15 minutes. Finally add cardamom powder and roasted cashews and raisins (roast them in ghee). You can serve warm or chilled
moong dal payasam

8. Ulli Garelu/Onion Vada To Celebrate Ugathi


  • Black gram dal : 1 1/2 cup
  • Raw Rice: 1 tbsp
  • Salt to taste
  • Onions (chopped): 1
  • Ginger : 1 tsp
  • Green Chilli : 1-2

Soak black gram dal and raw rice for 5-6 hours. Drain water, grind to a paste using very less water. Add required salt. Add chopped onions, ginger and green chillies to the batter. Take a heavy bottomed vessel and heat oil for deep frying. Wet your hands, take some batter, make it a lemon sized ball and flatten it with your fingers on a small banana leaf. Make a hole in the center. Remove from leaf and drop gently in the oil. Fry evenly until it becomes brown and crunchy. Remove from oil and serve hot.
onion vada
Hope all these 8 Ugadi Recipes You Can Add To Your Menu This Festival helpful to plan your Ugathi festival menu. These are some of the dishes traditionally prepared during Ugadi. There are several more.  Find out methi paratha and khichdi recipes here. Ugadi is not just about meeting and greeting, but feasting too. And if you happen to be pregnant, you will love these dishes that are a combination of tastes, especially tempting for a mom-to-be. Get your ingredients ready and usher the new year with style.
Happy Ugadi (Ugadi Shubakanshalu)

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