Happy Gudi Padwa 2023: Check out these 3 healthy recipes for Samvatsara Padvo

Gudi Padwa or the Marathi New Year is also popularly known as Samvatsara Padvo and is celebrated as the first day of Chaitra Navratri in North India or as Ugadi in Andhra Pradesh. This year it will be celebrated on March 22, 2023 that falls on the first day of the Chaitra month of the Hindu calendar.

On the day of Gudi Padwa people wake up early in the morning, clean their houses, take a bath and decorate their front gate with beautiful rangoli designs and Gudi – which is made up of a piece of fresh cloth. The Gudi is worshipped by people of Maharashtra to mark their new year and delicious spread is prepared from Puran Poli to Shrikhand to be enjoyed with family and friends.

It is also customary to eat tender leaves of Neem and Mishri on the very first day of Samvatsara. As you invite family or friends over to celebrate the festival together, whip up these healthy recipes for Gudi Padwa 2023:

1. Healthy Mix Fruit Shrikhand for Gudi Padwa (Maharashtra)

Ingredients

• 3 cups curd
• Stevia powder (optional)
• 1-2 Mangoes
• 1 Apple
• 1 Pear
• 1 Pomegranate
• Ground cardamom (elaichi)
• Few strands of saffron (kesar)
• 1 tablespoon warm milk
• Chopped almonds

Method

In a bowl, add the saffron to the warm milk and leave it to infuse. Place the curdin a clean muslin cloth and hang for 30-40 minutes. The hung curd should be thick and creamy. You can sweeten the curd with stevia or blend one mango and whisk it into the curd.

Add the saffron milk and ground cardamom to the curd and mix well. Chop the apple, pear, and second mango into small cubes and remove the pomegranate seeds. Mix the fruits together and spoon them into your dessert bowls, add a scoop of the Shrikhand, sprinkle the almonds on top, and serve.

This sugar-free version of Shrikhand makes a nice treat for diabetics and weight watchers during the festive season.

2. Ugadi Chitrana (Karnataka)

Ingredients

• 1/2 cup rice (sona masoori)
• 1/2 cup grated raw mango (depends on sourness)
• 1/4 cup grated coconut
• 1 – 2 green chili
• 1/2 tsp mustard seeds
• 1/4 tsp fenugreek seeds or menthe
• 2 tbsp. groundnut or peanut
• 1 tsp urad dal
• 1 tsp chana dal or Bengal gram dal
• 1 tsp salt (or as per your taste)
• 5 – 6 curry leaves
• 2 tbsp. finely chopped coriander leaves
• 1/4 tsp turmeric powder
• A big pinch of asafoetida
• 4 tbsp. oil

Method

Cook the rice and keep it aside. Rice should be cooked well but not mushy. Now to begin with let us prepare tempering for the mavinakai Chitrana. Take 4 tbsp. of oil in a large frying pan and heat it under medium flame. At first add in ground nuts and fry until they start crackling.

When the groundnut crackles, add in mustard seeds, fenugreek seeds (menthe), gram dal and urad dal. Fry until mustard seed splutters. Add in asafoetida and turmeric powder. Add in slit green chili and curry leaves. Give a quick stir. Add in grated mavinakai (raw mango) and fry it for 2 minutes.

Mango will get cooked fast. You can also grind green chilli, mango, and coconut along with 1/2 tsp mustard and then add. Add in grated coconut and mix well. Switch off the stove. Add in salt and finely chopped coriander leaves. Give a quick mix. Add in cooked rice. Mix well using a flat spatula, serve and enjoy.

3. Poornam Boorelu (Andhra Pradesh)

Ingredients for the covering:

• ¼cup urad dal, rinsed and drained
• ¾cup raw rice, rinsed and drained
• Pinch of salt

Ingredients for the filling (Poornam):

• 1cup chana dal, rinsed and drained
• 1cup water
• ¾1cup grated or chopped jaggery
• ¼cup grated dry coconut
• ¼teaspoon ground cardamom

Other Ingredients:

As needed – canola or vegetable oil, for deep frying

Method to prepare the covering batter:

Combine urad dal and rice in 3-4 cups of water. Soak for 4-6 hours. Drain and grind to a smooth batter using enough water. Batter should have the consistency of heavy cream. Set aside.

Method to prepare the filling:

Combine chana dal with water and cook in the pressure cooker until tender but not really mushy. Drain well and reserve the cooking water to make dal or Sambar. Cool the cooked dal and mash it into a paste. In a medium size heavy bottom pan on medium heat, cook Jaggery until melted.

Add the mashed lentils and cook till the mixture comes together and is not sticky anymore. Add coconut and cook for 1 more minute. Turn off the heat and let the mixture cool for 10 minutes. Then divide the filling into equal size balls. Place them on a plate to cool completely.

Method to make Boorelu:

Heat oil in a medium size heavy bottomed wok or pan. Test the oil by gently putting a drop of batter and if it sizzles and comes to the surface then it is ready for frying. Take one filling ball and dip it in the covering batter. Roll it to cover evenly with the batter.

Remove and gently slide it into the hot oil. Cook, stirring occasionally, until Boorelu are golden brown on all sides. Depending on the size of your pan, you can make multiple Boorelu at one time. Once done, remove with a slotted spoon onto a paper towel lined plate. Repeat with remaining filling balls. Serve warm or at room temperature.

(Recipes: Executive Chef Meraj)