Wednesday, April 10, 2013

Ugadi Feast and Madgane

Ugadi or Samvatsar Paadvo or Gudi Padwa is the festival to mark the beginning of Hindu Calendar year. The festival is celebrated with Neem and Jaggery as symbolic representation of bitterness and sweetness are part of life and we must have both equally in every day life to be happy and successful.
Bibbe Upkari
Chana Ghashi
Kadgi and Jeev Kadgi Podi
The festive feast in any typical GSB house hold contains white rice with daalithoi, chana ghashi with raw jack, Mango sweet Upkari, Bibbe(Tender cashewnut) Upkari, Deevi Gujje(Bread Fruit) podi and a sweet dish, mostly Madgane, a chana daal payasam with tender cashew in sweetened Coconut milk.
Typical Kudpikar Combo Meal
Our Kudpi family has a unique combo meal that my mother used to prepare for Ugadi every year. The three main items that accompany rice are Daalithoi, Bibbe Upkari, Aambe Upkari and Aambuli Chutney, the Spicy Raw Mango Chutney that I had posted a few days ago.
Ugadi Pachadi Video courtesy:

Nisha Baliga Shenoy has the recipe for Madgane, the sweet dish specially presented for this Ugadi for the viewers of Garam Tawa.

1 cup Chana daal
1 tbsp Rice
1/4 kg Jaggery
1 big Coconut
3 Cardamoms powdered
20 Tender Cashews
2 tbsp Raisins
1 tbsp Ghee
A handful of Dry Fruits like almonds and dried dates(Optional)

Various steps in making Madgane
Soak the rice in water for half an hour and grind into a smooth paste.
Soak the tender cashews in water and peel them.
Cook for about 10 minutes and keep aside.
Roast the chana daal in little ghee and pressure cook till soft.
Grate and grind the the coconut.
Extract thick and thin milk and keep aside.
If jaggery has impurities, you can make a syrup and pass it through a strainer. Otherwise you can use jaggery powder.
In a thick bottom vessel, add the cooked chana daal.
Add little thin coconut milk and bring to a boil.
Add the rice paste and stir continuously, taking care to see that no lumps are formed. 
Now add the jaggery syrup to taste.
Continue stirring, add cashews, thick coconut milk and bring this to a boil.
Finally add cardamom powder, raisins and dry fruits fried in ghee.

Traditionally madgane is served with crisp rice vadas but we also eat it along with Rice Khotto(Idlis in Jackfruit Leaves).
Madgane ready


Anonymous said...

interesting piece of information, I had come to know about your web-page from my friend pramod, jaipur,i have read atleast eight posts of yours by now, and let me tell you, your blog gives the best and the most interesting information. This is just the kind of information that i had been looking for, i'm already your rss reader now and i would regularly watch out for the new posts, once again hats off to you! Thanks a million once again, Regards,
Ugadi pachadi

Rajanikanth Shenoy, Kudpi said...

Thank you.


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