This Ugadi, make yourself a hearty and wholesome meal of the season’s best at home
Bevu Bella
Ingredients Bevu Bella is specially made during Ugadi. The festival marks the new year for people inhabiting the land between the Vindyas and the Kaveri River, and follows the South Indian lunar calendar.
Ingredients
1 cup roasted gram (hurigadale/putani) 1/2 cup jaggery 2-3 bevu flower (neem flowers)
Method Grind roasted gram/putani and when putani is almost ground, add jaggery and grind again. To the mixture, add bevu (neem) flower. You can add dry fruits to it as well. Bevu bella is ready to serve.
— Recipe courtesy Manu R Nair, corporate executive chef Billionsmiles Hospitality Pvt Ltd
Obbattu
Ingredients
Chana dal 1 cup Jaggery 1- cup Cardamom 1 tsp Maida 1- cup A pinch of turmeric Oil 1 tsp A pinch of salt
Method Cook chana dal in pressure cooker. Drain water. Cook dal mixed with jaggery for 10 minutes. Grind without using water. Add cardamom and mix well with hand to get a smooth mixture. Mix maida with turmeric and salt. Add water, oil and make dough. Cover and keep aside for an hour. Take a ball of dough and spread with hand. Keep a ball of chana mixture and cover with the dough and seal ends. Apply oil to a plastic paper or banana leaves keep the ready ball on it and roll it like chapati. Fry on hot tava till it gets golden brown in colour. Serve hot with ghee.
Ananas Saasive
(Curried pineapple, seasoned with mustard seeds — a speciality from Mangalore.)
Ingredients One pineapple in cubes Coconut grated Ginger 25 gm 3 green chillies Turmeric powder 1 tsp Chilly powder tsp Curry leaves 1 sprig Salt to taste Jaggery 75 gm Oil 2 tbsp Mustard seeds 1 tsp
METHOD Cut pineapple into small cubes, keep it aside. n Dry roast coconut and ginger for three to five minutes, add turmeric and chilly powder, and mix well and grind to a fine paste. Heat oil in pan, add mustard seeds, when crackling, add chopped green chilly and sauté for a minute. Add pineapple cubes and cook for five minutes. Add grounded coconut paste, simmer well for 10 more minutes. Add jaggery and salt, and serve with hot rice.
— Recipes courtesy executive chef, Naren Thimmaiah, The Gateway Hotel
