When I began blogging, the first event that I knew was the Regional Cuisines of India. For this event, many of us specially cooked specialty dishes from the state that was on showcase. Though I couldn’t participate in the beginning, I enjoyed the many thalis that some of the bloggers put up. So finally when it was Rajasthan, I did a thali featuring the specialty from Rajesthan and everybody at home enjoyed the dishes. Then I did a Bengali simple thali. It was even more relished with aplomb.
Coming to the first post of the series, I wanted to share our Special Ugadi Festival spread. Ugadi has always been very special and very hectic day ever since I remember. Though Athamma does make special dishes on this day, it’s not the same as how Amma makes. On this day according to our traditions, Amma makes dishes that her elders used to love and offer to them. It’s an occasion when we remember our forefathers and celebrate by making their favorite dishes. I am not sure how many follow this tradition, it has always been so in my parents place.
I have always helped Amma with her preparation and after my marriage I had kept my Ugadi spred to minimum and leave to help her. I end up serving a breakfast brunch, that’s I will be sharing soon.
Coming to the dishes, though most of the dishes that are prepared are already posted, I was surprised that I still haven’t posted couple of them.
First being the Mudda Pappu. Though this is a simple cooked Toor dal, the way it is pressure cooked and served, makes it all the different.
Mudda Pappu ~ Andhra Mudda Pappu
Toor Dal – 1 cup
Salt to taste
Water – 2 cups
How to make Mudda Pappu:
Dry roast the dal till it turns a slight colour. Allow to rest and then wash with water.
Pressure cook with water for couple of whistles. Dal served as mudda pappu is not cooked very soft, but it retains little bit of it’s shape.
You can pressure cook without roasting as well.
Sometimes we temper with a bit of ghee, mustard and urad dal. Though this is completely one’s choice.
Normally mudda pappu is served as such with salt mixed and to steaming rice with ghee. We mostly eat it with rice along with Avakai/Mango pickle.
This is the first dish that’s served and eaten in Andhra special lunch.
The other dish that I am going to share today is Bendakaya vepudu
As I said Amma makes about seven different dry sautes or vepudu on this day. Now don’t ask me if her grandparents loved all those vepudus she makes. It’s been a tradition that she has been following and the only difference has been in the decrease of the number. This time it’s come down to 3. It is always in odd number, again I am not sure why in our customs it’s always odd numbers to be followed.
Anyway we decided to bendakaya vepudu, Goru Chikkudukaya Vepudu and Vankaya vepudu.
Bendakaya Vepudu is almost the same as what I had posted previously. Except it’s kept to bare minimum in spice as it has to go with the rest of the crowd.
Lady’s finger – 100 gms
Chilli powder – 1/2 tsp
Turmeric powder a pinch
Mustard seeds + Urud Dal – 1/2 tsp
Curry Leaves few
Salt to taste
Oil – 1 tbsp
Method to prepare:
Wash and wipe dry the Lady’s fingers. This makes it non – sticky and crispy when fried. Cut it into fine pieces.
Heat oil in kadai. Add seasonings items. Once they splutter, add curry leaves, then chopped Okras. Fry well so that its well coated with oil. Simmer it without covering. If it is covered it becomes soft and sticky.
Add Chille powder, turmeric pw and salt to taste. Mix well. Simmer it for 10 t0 15 mins. Once you see its nice and crispy, you can remove from flame.
The dishes on this thali were
Potato Brinjal Curry
Goru Chikkudukaya Vepudu
Jeelakara Miriyala Rasam
Semiya Saggubiyam Payasam
Items that were missed in the picture were Sweet Pongali, Majiga