So what does one do on yugadi, especially if one's not from a Kannadiga or Telugu family? Does one participate in all the merriment Or stand at one corner and sulk as half the city's population celebrates the New Year? We'd prefer if you joined in the celebrations and we'll tell you how!
So what does one do on yugadi, especially if one's not from a Kannadiga or Telugu family? Does one participate in all the merriment Or stand at one corner and sulk as half the city's population celebrates the New Year? We'd prefer if you joined in the celebrations and we'll tell you how!We decided to break into a pretty young thing's house a few days before Yugadi and ask her to show us what Yugadi's all about.
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Guess who the pretty young thing was? None other than Kallara Santhu00e9's pretty leading ladyu00a0Haripriya. Haripriya is a sweetheart and as Kannadiga as Kannadiga gets.
So much so, she decided to surprise us all by decking up to look like a goddess when we went home. She of course, refused to take the compliment and said any young Kannadiga girl would look like this on Yugadi and we just couldn't say NO to that pretty face.
Decked in a traditional Kanjeevaram and a smile to lighten up the world around her, Haripriya showed us what preparing the Ugadi thaali was about and also gave us a quick lesson in how holigu00e9 ought to be made.
We are now proud savants (please note) and will prepare a delicious set of holigu00e9 at the drop of a hat if paid (that is!) Being the sweetheart that she is, Haripriya also agreed to share her home-secret recipe of everyone's Yugadi special that anyone can try at home. Just remember to thank Haripriya every time these sweet breads of pure joy come out perfectly right...
Holige, the king of Yugadi sweetsIngredientsu00a0
Chana Dal 1 cup; Jaggery 1 cup; Cardamom pods 1 tea spoon; Maida and Atta 1 and 1/2 cups; a pinch of Turmeric; Rava 2 tea spoons (optional); Oil 1 tea spoon and a pinch of Salt.
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Methodu00a0
Cook the Chana Dal in a pressure cooker and once it's cooked, drain all the excess water. Now transfer the Dal into another dish and mix it with the Jaggery and cook for another ten minutes.
Grind the mixture once done, without adding water. Once that's done, add the cardamom and mix well with a spatula or your clean hands till you get a smooth mixture.
Now mix the atta, maida and sooji (optional) along with some turmeric and salt. Now add water and oil and make a dough.
Cover the dough and keep aside for one hour. Once done, divide the dough into small balls and flatten it within your palm.
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Make a lump of the Chana Dal mixture and place the lump in the middle of the flattened dough. Now, fold all sides to keep the stuffing in and seal with oil or water and fold.
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Now apply some oil to plastic paper and roll out the ball on it, like a Chapatti. Roast the flat breads on a hot tava and take them off when they're golden brown on both sides. Serve them piping hot with some ghee.
