A bevu-bella Ugadi

Kaduhu Ohre
Ingredients

• Raw rice 1 cup
• Water 2 cups
• Oil 2 tbsp
• Salt  2 tsp or to taste
• Turmeric powder 1 tsp
• Coriander leaves 1 Sprig

To Grind

• Mustard seeds 1 tsp
• Coconut grated  1/4 cup
• Dried red chillies  4 to 6
• Tamarind pulp 2 tbsp

For Tempering

• Oil 2 tsp
• Mustard seeds 1/2 tsp
• Dried red chillies  1
• Slit green chillies   2
• Peanuts 2 tbsp
• Dried kala Channa 1 tbsp (optional)
• Urad dal split  1/2 tsp
• Channa dal  1/2 tsp
• Curry leaves 1 sprig
• Asafoetida 1/4 tsp

Method

• Wash and soak the rice and boil till cooked, strain water and cool rice.
• Roast mustard seeds, coconut, red chilli and grind with tamarind and make a fine thick paste.
• Mix the rice with mixed spice paste.
• Heat oil in a thick pan and add mustard, red chilli, green chilli, whole peanut, channa dal , urad dal, curry leaves and hing . Mix the rice with tempering and check seasoning.
• Serve with vadagam or pappad.

Recipe courtesy

Chef Suresh Thampy, executive chef, Sheraton Grand Bangalore Hotel at Brigade Gateway.

Obbattu

Obbattu

• Ingredient
• Refined flour 220 gm
• Refined oil 100    ml l Turmeric powder 2 gm
• Salt 5 gm l Toor dal 20 gm l Grated jaggery 20 gm l Grated coconut 20 gm l Cardamom 5 gm

Method

• Boil toor dal with a pinch of salt and cool.
• Make a paste and mix jaggery, cardamom powder and grated coconut.
• To make a dough-blend flour, water and knead.
• Stuff with the above mixture and cook on a tawa on either side with ghee till golden brown.

Recipe courtesy Chef Gaurav Bathla, sous chef Movenpick Hotel & Spa Bangalore