Ugadi 2023: The Delectable Ugadi Cuisine From South India

Add as a preferred source on Google

South Indian cuisine is collectively a combination of Andhra Pradesh, Karnataka, Telangana, Tamil Nadu and Kerala, and the union territories. Spices are extensively used in South cuisines, with changes seen only in the extent of spice they add to the dish. Other ingredients generally used are coconuts, curry leaves, red chilies, etc. Let us take a look at the multilingual cuisines which express the flavours of their respective regions.

1. Andhra Thali

Andhra Thali consists of elaborate traditional dishes from the Andhra Cuisine. The elaborate festival thali will serve you around 12 to 13 dishes. Mudda Pappu is a very important dish, a first thing that is served on the platter on Ugadi.Andhra Dishes are always served on plantain leaves. The delicious menu ranges from Fried Snacks, Mixed Rice, Pachadi, Masala Kura, Vepudu, Pulusu, Annam, Pappu, Avakai, two types of Sweets (One offered at the beginning and the other at the end) Perugu, to Majiga.
The dishes on a regular Ugadi Thali include Mudda Pappu,Steamed Rice,Medu Vada/ Gaarelu,Dondakaya Pachadi,Chitrannam,Pachimirapakaya Pappu ( chilli pepper pappu),Potato Brinjal Curry,Avakai,Bendakaya Vepudu,Goru Chikkudukaya Vepudu,Vankaya Vepudu,Jeelakara Miriyala Rasam, Semiya Saggubbiyam Payasam, Sweet Poli. And Plantain.

The method to serve Mudda pappu is with salt and ghee mixed hot rice. Avakkai pickle can also be mixed with it for added taste. This is the first dish that is served on Ugadi Platter. Number of dry sautés are served on this day. It is a purely no onion and no garlic spread that does not even include papads.

2. Karnataka Thali

Anna ( rice), Sambar ( pumpkin, radish, drumstick, okra or a mix of all these), tovve ( cooked dal dish), tuppa ( ghee),Balekai palya or stir fry, Mysore rasam, Gasagase Payasam which is a kheer made with poppy seeds, Bevu bella or yugadi pachdi, which is made of ingredients like tamarind, jaggery, green chili, raw mango, dried/fresh neem flowers, and salt, Majjige / Neer Mor which is spiced buttermilk, Paanaka which is a jiggery and cardamom mixed coolant, Kosambari - South Indian style moong dal salad with vegetables, Bele Vada a fried lentil dish, Mavinakayi Uppinakayi which is mango pickle, and lastly Obbattu a sweet paratha like dish made with channa dal and jiggery stuffing.

3. Tamil Nadu Thali

Mostly all Tamil Brahmin homes cook elaborate and lavish Ugadi dinner and the menu will all be the same except for some changes here and there, depending on the family traditions. There is no entry for Onions and garlic in the Ugadi menu and platter. Food is essentially satvic and some vegetables like radish and drumstick are also not used. The spread consists of Rice /Annam / Saadham + Ghee / Nei, Kalathukku Paruppu, Akkaravadisal or Sakkarai Pongal, Inji Thayir Pachadi, Maangai Pachadi, Vellarikaai Kosamri, Maangai Pisaral, Pooshnikaai More Kuzhambu, Kalyana Rasam, Beans Paruppu Usili, Urulaikizhangu Kalyana Curry, Puliyodharai Or Maangai Saadham, Paruppu Vadai, Neer Mor + panakam, Thayir (curd)

4. Kerala Thali

God's own country, the Kerala cuisine, comprises of both veg and non veg dishes which are made by using mainly coconut, and coconut oil. Keralites use coconut oil in larger amounts compared to other south Indian states. Malabar Biryani is very famous here. Onam is celebrated for 4 days for which they make a sumptuous Onasadya spread. Rice is an anyday staple food at all times during the day.

Breakfast recipes made by Keralites are idli, puttu, appam, pulse based vada with chutney, kadala curry, payasam, payar payasam , pappadam along with some non veg dishes which re very popular here. The menu consists of Indari Appam and Pesaha paal , Aripathri with Kerala Pattani kootu , and Choppu Chammandhi, Kadala Curry and Ela ada. Indari Appam and Pesaha paal is an originally Christian dish and the Aripathri dish is essentially a Muslim dish.