Ugadi Platter

Ugadi platter- Mango rice, Mango Pickle, Ambode, Rasam and Holige recipe

Festivals like Ugadi (Gudi padwa) take me out of my baking mode and put me into traditional south Indian cooking. A much awaited celebration back home, mother spends the whole day dishing out some typical kannadiga delicacies. I tried to recreate the same with a Ugadi platter this year. After multiple phone calls and long discussions with her, I finally could manage mango rice, mango pickle, ambode (bengal gram fritters), rasam and Holige. This traditional food is what makes festivals special and strengthen the family bonds. Without much ado, I directly jump to the individual recipes.

Mango rice:

  • Rice ( any long grained/medium grained)- 1 ½ cups
  • Water- 2 ½ cups
  • Lemon juice- from half lemon

For mango paste:

  • Raw mangoes- 3 medium (wash, peel and finely grate them)
  • Oil- 6 tablespoons
  • Mustard seeds- 1 teaspoon
  • Cumin seeds( jeera)- 1 teaspoon
  • Hing/asafoetida- ½ teaspoon
  • Turmeric- 1 teaspoon
  • Green chillies- 4 to 5 ( slit them vertically)
  • Curry leaves- 2 tablespoons
  • Peanuts- 3 tablespoons
  • Salt- according to taste
  • Mustard powder( dry powder the seeds in a small mixer jar)- 2 tablespoons


  • Wash and soak rice for half an hour. Cook rice with water and squeeze in lemon juice before closing the lid.
  • In a pan, heat oil, add mustard seeds, cumin seeds, turmeric, hing, curry leaves and green chillies. Fry well.
  • Add peanuts and allow them to slightly brown.
  • Add grated raw mango, fry well in the oil till it cooks and starts leaving oil from sides.
  • Switch off the gas, add salt and mustard seeds powder and mix well.
  • Once the rice is cooked, mix this mango paste to the rice, garnish with chopped coriander.

Ambode ( chana dal fritters)


  • Chana dal (bengal gram) – 1 cup
  • Ginger- 2 inch piece (finely grated)
  • Mint leaves, curry leaves, coriander- all finely chopped around ½ cup
  • Onions- 1 medium (finely chopped, optional)
  • Salt- to taste
  • Red chilly flakes- 2 tablespoons
  • Hing/asafoetida- ½ teaspoon


  • Soak chana dal for an hour till they are soft enough to be pierced with nails.
  • Drain off all the water, coarsely grind it without adding any additional water.
  • To this coarse paste add all the ingredients and mix well.
  • Heat oil in a pan for deep frying.
  • Make small balls out of the batter and flatten them on palm.
  • Once the oil is sufficiently hot, deep fry them to light brown on medium flame.

Fresh mango pickle


  • Mangoes- 2 small (wash and dice them into small cubes)
  • Salt- 2 tablespoons (adjust according to taste)
  • Red chilli powder- 2 tablespoons
  • Mustard seed powder- 1 tablespoon
  • Oil- 2 tablespoons


  • In a clean bowl, add mango pieces, mix in all the spices one by one.
  • Lastly add oil and and give a final mix.
  • Store it in clean glass bottles .

Holige/Puran Poli/ Obattu

For the recipe of Holige, please click here. When cooking the Chana (bengal ) gram for the filling, add 2 cups of extra water to the dal. Once the dal is cooked to mashing soft, drain and collect the excess water to make this awesome Hurnaadu saaru / Rasam



  • Water from cooked chana dal– 2 cups
  • Tomato pulp- from 2 tomatoes ( boil in water for 10 minutes, and squeeze the pulp )
  • Tamarind pulp- from 2 tablespoon tamarind soaked in ½ cup water

For tempering:

  • Oil- 1 teaspoon
  • Mustard seeds- 1 teaspoon
  • Cumin seeds( jeera)- 1 teaspoon
  • Hing/asafoetida- ½ teaspoon
  • Turmeric- 1 teaspoon
  • Dry red chillies- 1 to 2
  • Curry leaves- 2 tablespoons
  • Jaggery- 1 tablespoon
  • Water- to adjust the consistency
  • Rasam powder- 2 tablespoons (ready made/home made)


  • Heat oil in a pan, add all the spices for tempering- mustard, cumin, hing, turmeric, curry leaves and chillies.
  • Add the squeezed tomato pulp, fry for few minutes.
  • Add tamarind water, bring it to a roaring boil for few minutes.
  • Add cooked dal water, rasam powder, grated jaggery and boil for another few minutes, and switch off the flame.

Ugadi pachchadi is a dish synonymous with Ugadi. It is made of new jaggery, raw mango pieces and neem flowers and new tamarind which truly reflect life – a combination of six different tastes sweet, sour, spice, salt, tanginess and bitter tastes symbolizing happiness, disgust, anger, fear, surprise and sadness. Bevu-Bella (neem-jaggery)symbolizes the fact that life is a mixture of different experiences source:wiki

May your spicebox called life be filled with cupful of sugary sweet love, a tablespoon of soury adventures, a teaspoon of salty trust, half a teaspoon of chilli warmth with just a pinch of bitterness in the flowery fragrance of everyday freshness. Happy Ugadi/ Gudi Padwa!!

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Hi , I’am Neelima and welcome to my space!! I’am a full time practicing dentist. Cooking had always been my passion, and baking which had started as a fascination is now crossing over to be an obsession.

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