Yugadi Festive Menu

Happy Yugadi!

On the eve of this special day, let me wish you in Kannada:

ಯುಗಾದಿ ಹಬ್ಬದ ಶುಭಾಷಯಗಳು – “Yugadi Habbada ShubhashayagaLu”

(Greetings for the festival of Yugadi)

or

ಹೊಸ ವರ್ಷದ ಶುಭಾಷಯಗಳು – “Hosa varshada shubhashayagaLu”

(Greetings on the New Year)

courtesy: Wiki

I wonder where March went?

Yugadi, the first day of the Hindu calendar celebrated as the Hindu New Year in Karnataka (also in Andhra and in Maharashtra as Gudi Padwa) is already here. Marked by fresh Neem flowers and leaves and the scent of tender Mango sprigs and doors decorated with festoons made of Mango leaves pinned next to each other with Neem sprigs at the corner (Taliru Torana), Yugadi is unique in the way it is celebrated and the seasonal changes it brings along.

Back at a time when we were kids and the mall culture was very much absent in India, a big festival like Yugadi (only second to Sankranthi on the english calendar year) was much-anticipated for not only the lip smacking festive menu but more so for the new clothes.

And to me, the best part of Yugadi was the lure of fresh Mangoes ripe and raw. Come Yugadi, it was a green signal to consume Mangoes although Mangoes hit the market earlier. It is believed (even now and is weirdly true) that Mangoes taste best (read sweet) only after the first rain of Yugadi.

Whatever said and done, nothing comes close to the revelry of the childhood days..

Yugadi in those days had its rhythm:

Tradition of starting the day with Abhyanga snana (head-to-toe oil (sesame and castor oil mix) massage followed by near-scalding hot water bath), how good it was!

Wearing new clothes adorned with a pinch of turmeric to mark an auspicious occasion

Witnessing Aaradhanai – a special pooja accompanied with rhythmic bell ringing performed by my Taatha (maternal grand dad) and receive Teertham (holy water)

Eating Bevu-Bella (a mix of Neem and Jaggery) with a bitter squint in the eye

Last but certainly not the least, feasting on each and every item on the festive menu, especially Obbattu

Yugadi is also the day of unveiling the new Panchangam (Hindu almanac).

Yugadi signifies leaving the old behind and ringing in the new.

Starting the day with a head to toe bath symbolizes “to start afresh” and the same is extended by virtue of wearing new clothes.

Bevu Bella (Neem – Jaggery) is essentially a symbolic of stark opposites, sweet and bitter or the representation of happiness and sorrow in life. It is a token of acceptance of the basic truth that Life is neither always sweet nor bitter and to begin the New Year with that expectation and accept both equally with good grace.

Where I am, I have access neither to Neem or the Indian Alphonsos. I get to celebrate Yugadi in all its vigor thanks to the Mexican Mangoes (not bad, you know!) and a small stash of dried Neem flowers, courtesy of a generous friend.

Once again, Wish you a very Happy Yugadi and a peaceful New Year!

The world has tasted enough bitter already, May this Yugadi bring sweet peace and compassion the world over.

Yugadi Festive Menu

Undoubtedly, Yugadi menu highlights seasonal produce – Mangoes.

Here’s a festive Yugadi menu suggestion from my kitchen to yours… Well, having grown up on such an elaborate one, I just couldn’t help it!

Bevu Bella (recipe follows)

Steamed Rice

Homemade Ghee

Hesarubele Carrot Kosambari

Rasaayana

plain dal (paruppu)

Vaazhakkai Mor Kozhambu

Maangai Thokku

Nimbe Saaru (without garlic)

Kaduhu Ohre with grated green mangoes

Ambode (without onion)

Kharjoor Badam Kheer

Obbattu

Bakala Baath

Bevu Bella Recipe:

Things you’ll need:

• Neem flowers fresh or dried
• tender Neem leaves ~ optional
• Jaggery crushed or powdered
• Ghee

How it’s done:

Crush Neem flowers and tender Neem leaves with your finger tips and mix it with a dot of ghee and crushed jaggery in equal amounts.

Note Bevu Bella is eaten in small quantities, about 1/2 tsp per person, hence made accordingly.

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Obbattu | Lentil stuffed Sweet Flatbread

“Paruppu Obbattu” or simply “Obbattu” (Paruppu in Tamil / Bele in kannada means lentil) also known as Holige, Bobbattu, Pozhi (read PoLi) in different South Indian languages is one of my favorite traditional sweets. Obbattu marks its presence in many auspicious functions, especially Iyengar weddings.

Growing up in Mysore, Obbattu was synonymous with ‘Dasara‘ festival more fondly ‘Bombe Habba’ for us. Celebrations would begin on the first day typically with setting up of the traditional tiered platform for arranging the dolls. Marked side by side are the memories of the faint aroma of elakki (cardamom or elaichi), ghee and boiling jaggery from the kitchen in my grand dad’s house in preparation of Obbattu. The little cook in me was always happy being the ever ready assistant to my aunts, enthusiastically participating in the Obbattu making process. As a middle schooler, I could walk away from the kitchen head held high with pride if I got my wrapping, filling and patting right without any tears.

In Iyengar lingo, Obbattu is mainly made of two parts, the dough for outer wrapping or “Kanika” and the sweet filling on the inside or “Poorna”. If you want Obbattu to be soft on the outside, you can use half and half of Maida (Refined Flour or All purpose Flour) and Chiroti Rava else if you want it crisp on the outside, just chiroti rava is what you need for the “Kanika” dough. Chiroti Rava is a very fine form of Sooji Rava almost close to flour consistency.  Turmeric is a must add while preparing for all auspicious occasions, we were taught and you will see why when you read on. Before we start, remember, Obbattu making requires patience, it is not an item to be made in a hurry.

Things you’ll need:

For the dough / Kanika:

• 1 cup Chiroti rava (Superfine Sooji Rava or very fine cream of wheat)
• 1-2 tsp Ghee
• a pinch of turmeric
• 1/4 tsp Salt
• 1/4 cup Oil
• Oil for roasting

   

For the filling / Poorna:

• 1/2 cup Split chana dal (Split bengal gram / Kadle bele)
• 1/2 cup Tuvar dal /  Togari bele
• 1 cup Jaggery coarsely powdered / crushed
• 6-7 cardamom powdered

How it’s done:

• Wash the chana dal and tuvar dal mixture well and pressure cook with a pinch of turmeric and just enough water to cover the dal. The secret to making perfect poorna lies in a perfectly pressure cooked dal with the littlest water.
• While the dal pressure cooks, mix together the chiroti rava, a pinch of turmeric and a little salt.
• Add in the ghee and mix together making sure that when you hold the mix tight in your palm it retains its shape without falling apart.
• Now sprinkling a little water at a time, mix it into a firm but not hard dough (not as soft as chapathi dough). Pour in half the oil on the dough, cover and set aside at least for half an hour to an hour.
• Once the cooker cools down, drain the dal of remaining water if any and pulse in a mixer with elaichi. When the dal is half ground, add in the jaggery and pulse for a smooth paste. Cover the filling and set aside for half an hour.
• Shape the filling into small rounds about the size of a table tennis ball.
• Knead the Kanika well till all the oil is absorbed in. Add in the remaining oil and repeat until Kanika is soft and pliable and stretches well.
• Take 1/2 the amount of kanika compared to Poorna, pat on an oiled aluminum foil (can use plantain leaf wherever available) and stretch on all sides.
• Place the poorna on the stretched kanika and cover from all the sides. Now pat this flat as thin as possible with your four fingers.
• Roast it on a hot tava / griddle with a little oil, flipping once until both sides turn light golden brown.
• Serve hot with a drizzle of ghee.

From Left to Right – Chiroti Rava mixed with ghee, Kanika dough is ready, Lentils just pressure cooked

From Top left to Bottom Right – Poorna shaped into rounds, Poorna on the stretched Kanika, Poorna wrapped in Kanika, Obbattu before roasting, Obbattu on the Tava

Tips:

• Make sure not to add too much water while mixing the dough.
• If the filling is not hard enough to be shaped into a ball, add in 1 – 2 tsp rice flour and mix in, this should do the trick.
• Alternatively, 1/3 cup each of chana dal, tuvar dal and coconut can be used to make the Poorna. Grind the coconut first, add in the dals and pulse and finally blend in the jaggery.