Ugadi Lunch Menu
Ugadi Lunch Menu Recipes-Karnataka style
Servings: 2
Ingredients
Kosambari recipe
- 2 tbsp Yellow moong dal
- 1 Carrot
- 1 Green chilli
- Cucumber a small piece
- 2 tbsp Coriander leaves
- 3 tbsp Grated coconut
- Salt as needed
To temper
- 1 tsp Cooking oil
- ¼ tsp Mustard seeds
- Curry leaves few
- pinch hing/asafetida ( optional)
Beans palya recipe
- 20 Beans
- ¼ cup Grated coconut
- 2 - 3 Green chillies
- Salt & water as needed
To temper
- 1 tbsp Cooking oil
- ½ tsp Mustard seeds
- 1 tsp Urad dal
- Curry leaves few
- ¼ tsp Hing / Asafetida
- Lemon juice few drops (optional)
- Coriander leaves to garnish
Please check the linke given at the end of this post for remaining recipes
Instructions
- I assume that you have made obbattu/Holige the previous day and shared the procedure for making other dishes below.
- Wash and soak moong dal for 30 minutes to make kosambari. Wash and soak urad dal for mysore bonda for 45 minutes in enough water. You can also make vada instead of bonda.
- To make this menu, pressure cook one cup of rice adding 3 cups of water. Take moong dal in a small closed container and keep it inside the cooker. It gets cooked with rice. Soak tamarind in water for 20 minutes. Pressure cooking rice and dal will be done in 15 minutes.
- In another burner, boil the vermicelli and let it cook. In the mean time, wash and peel the skin of raw mango. Grate it and finely chop the green chillies. Heat a pan and do the tempering, add green chillies and grated mango.
- Saute well adding salt and turmeric powder. Mix well till mangoes get cooked. Lastly add the grated coconut, saute for a minute and switch off the flame. After the pressure is released, spread the rice in a plate and let it cool. Add this maavinakayi paste and mix well adding sesame oil. Adjust salt and garnish with coriander leaves. Please refer my maavinakayi chitranna post for another method.
- Now vermicelli will be cooked well, add milk, sugar and roasted nuts and remove from the flame. Set aside.
- To make kosambari, take the soaked moong dal, drain the water completely and add grated coconut, grated carrot, finely chopped cucumber, green chillies and coriander leaves. Mix well. Add salt just before serving otherwise this mixture will leave more water while serving. So add salt only before serving. Lastly do the tempering and Kosambari is ready.
- For beans palya, wash and chop the beans into small circles. Heat oil in a kadai and temper mustard seeds, urad dal, hing and curry leaves. Add finely chopped green chillies and beans. Add the required salt and saute well for few minutes. Sprinkle some water and cover cook the beans till its done. Mix it once or twice in the middle. Add the grated coconut, coriander leaves in the end, give a stir and switch off the flame. Beans palya is ready. You can add few drops of lemon juice at the end which is optional.
- Lastly you can do the obbattu saaru by using the reserved holige pooran dal water. Please check the link for obbattu saaru recipe above. By now, urad dal would have been soaked well. Grind the batter and make bonda. Serve saaru and bonda really hot to enjoy its best taste. So I made it at the end.
- You can finish the entire process within an hour if you plan it right. Serve everything hot and enjoy !
Notes
Total time one hour is given including the pre preparation and soaking time.
To finish the thali in 30 minutes, you can soak the moong dal for kosambari and urad dal for mysore bonda the previous day night and refrigerate it.
The next day, bring the moong dal to room temperature and add the vegetables to it.
For Mysore bonda, you can grind the refrigerated urad dal adding ice water. It grinds smooth and fluffy.
Similarly finish making holige, stack and keep in a box after cooling down. It helps to keep it soft. Reserve some hoorna/ chana dal pooran in a box for obbattu saaru and refrigerate it. You can use it the next day and make obbattu saaru instantly.
You can also chop the beans and refrigerate it in a box.
By doing all these pre preparations, you can finsh this Ugadi special lunch thali under 30 minutes.