Marathi New Year celebrations commence on Gudi Padwa, also called Ugadi in some parts of India. Since it heralds the start of the harvest season, it is widely observed with excitement and enthusiasm, particularly in the state of Maharashtra. According to the Hindu lunisolar calendar, this auspicious event is on the first day of the Chaitra month, which usually occurs in March or April. Gudi Padwa will be observed on Tuesday, April 9th, in 2024.
Here are three recipes that the Maharshtrians enjoy on Gudvi Padwa:
- Neem ki chutney
- Katachi Amti
- Ragi Pooran Poli
Neem ki chutney
This tangy condiment is a staple in Maharashtrian cuisine. Made with neem leaves, known for their bitterness, it’s balanced with coriander and spices for a unique and flavourful dip that complements any dish.
Ingredients
- Fresh neem leaves- 1 cup- washed and pat dried
- Green chili – 2-3
- Cloves of garlic – 3-4
- Grated coconut – ¼ cup
- Salt – to taste
- Mustard seed – 1teaspoon
- Lemon juice – 1 tablespoon
- Coconut Oil – 2 tablespoon
Step-by-step Guide
- Heat oil in pan and add the neem leaves and mustard seeds Sauté for 2-3 minutes until the leaves wilt slightly.
- Add chopped green chilies and garlic cloves to the pan. Sauté for another 2 minutes.
- Remove the pan from heat and let the mixture cool down. Once cooled, transfer the mixture to the blender.
- Add grated coconut, salt, oil and lemon juice. Blend everything together until you get smooth paste. You may need to add a little water to achieve the desired consistency.
- Taste and adjust seasoning. Serve with rice or bhakri.
Katachi Amti
A hearty lentil soup, “katachi amti” is a warm and comforting dish. Packed with protein from toor dal (pigeon pea lentils) and bursting with the flavours of tomatoes and spices, it’s a perfect addition to your Gudi Padwa meal.
Ingredients
- Chana dal – 1 cup
- Turmeric powder-1 teaspoon
- Water – 4 cup
- Salt – to taste
- Oil – 2 table spoon
- Cumin seed- 1 teaspoon
- Dried red chillies-3 no
- Curry leaves – 6 to 7
- Onion finely chopped -1
- Garlic mince- 2.3 cloves
- Ginger grated – 1 inch
- Tomato chopped – 2
- Goda masala- 2 teaspoon
- Asafetida – ½ teaspoon
- Red chilli powder -1 teaspoon
- Tamarind pulp- 1 tablespoon
- Jaggery – 2 tablespoon
- Fresh coriander leaves for garnish.
Step-by-step Guide
- Wash Chana dal and soak for 30 minutes.in pressure cooker, add the soaked Chana dal, water, turmeric powder, and salt. Pressure cook for about 4-5 whistles or until the dal cooked and soft
- Heat oil in deep pan over medium heat, add mustard seed and let them splutter. Then add cumin seeds, asafetida, dried red chilies, and curry leaves. Sauté for a few seconds.
- Add chopped onions and sauté until they turn golden brown. Add mince garlic and grated ginger. Sauté for a minute until the raw smell disappears.
- Add chopped tomatoes cook until soft and mushy. Add goda masala, red chilli powder, salt.
- Mix well and cook for 5 minute. Add boiled chana dal to the amti.stir well and let it simmer for 10 to 15 minutes.
- Add tamarind pulp and Jaggery to balance the flavor. Add more water if needed and garnish with freshly chopped coriander. Serve hot with steamed rice or bhakri.
Ragi Pooran Poli
These flatbreads are made with healthy ragi flour and stuffed with a delectable filling of jaggery (unrefined cane sugar) and coconut. A delicious and nutritious sweet treat!
Ingredients
- Finger millet flour- 1 cup
- Whole wheat flour – ½ cup
- Salt – a pinch
- Chana dal – 1 cup
- Jaggery, grated – 1 cup
- Cardamom powder -1/4 tsp
- Ghee for cooking
- Water, as needed
Step-by-step Guide
For filling
To make the filling rinse the Chana dal thoroughly and soak it in water for 2-3 hours.
Drain the soak dal and pressure cook it with enough water until it becomes soft and mushy.
Heat a pan and add the mashed dal and grated jaggery.
Cook this mixture on low heat until it thickens and becomes a smooth paste.
Stir continuously to prevent sticking.
Add cardamom powder and mix well and allow the mixture to cool completely.
For Dough
In a mixing bowl, combine Ragi flour, whole wheat flour, and a pinch of salt. Gradually add water and knead into a pliable dough. Let it rest for 30 minutes.
Divide the dough and the pooran mixture into equal- sized balls.
Roll out a portion of the dough into a small circle. Place a pooran mixture in the center and seal the edges carefully ensuring there are no cracks.
Gently roll out the stuffed dough ball out into a thin circle, using a rolling pin.
Heat a griddle and cook the pooran poli on both sides, applying ghee until golden spots appear. Serve hot with ghee or milk.
