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Indian Heritage Center Workshop for Tamil New Year 2026

Updated: Apr 22

 

Ugadi Pachadi - (Andhra Pradesh, Telangana, Karnataka)


Ingredients

  • 35 g tamarind

  • 200 ml water

  • 20 black peppercorns

  • ¾ tsp rock salt

  • ½ raw green mango, finely chopped

  • 1 tsp dried neem flowers

  • 1 tsp ghee or coconut oil

  • 2–3 tbsp grated jaggery

Method

  1. Soak tamarind in water for 15 minutes. Extract the pulp and discard seeds and fibers.

  2. Pound black peppercorns and rock salt using a mortar and pestle.

  3. Heat ghee or coconut oil and lightly toast the neem flowers until aromatic (do not burn).

  4. In the tamarind extract, add jaggery and stir to dissolve.

  5. Add chopped raw mango, ground pepper-salt mix, and toasted neem flowers.

  6. Mix well and serve.

 

Vishu Kanji (Kerala, New Year Nourishing Porridge)


Rice Science & Selection

  • Navara Rice (Kerala, medicinal): Linked to Ayurveda; high amylopectin → breaks down easily, creating a creamy porridge.

  • Ambemohar Rice (Maharashtra): Aromatic, low amylose → adds fragrance and softness.

  • Rajamudi Rice (Karnataka): Once used by the Wodeyar dynasty; high fiber → slows starch release, adds body and nutrition.

This combination balances:Creaminess (Navara) + Aroma (Ambemohar) + Structure & Nutrition (Rajamudi)


Ingredients

  • 50 g Navara rice (soaked overnight or 5–6 hrs)

  • 50 g Rajamudi red rice (soaked 1 hour)

  • 50 g Ambemohar rice (soaked 1 hour)

  • 1000 ml water

Optional additions:

  • ½ cup field beans (mocchai), soaked 1 hour

  • ½ tsp salt

  • Pinch baking soda (for beans)

  • Coconut milk (to finish)

Method

  1. Drain all soaked rice.

  2. Cook with 1000 ml water in a rice cooker (congee mode) or simmer until soft and porridge-like.

  3. Pressure cook soaked mocchai with salt and a pinch of baking soda until soft; set aside.

  4. Once the kanji reaches a creamy consistency, mix in coconut milk.

  5. Add cooked mocchai if using.

Serving Options

  • Sweet: Serve with ripe mango + honey or saffron honey

  • Savory: Serve as a base with a spicy curry

Science insight:

  • Low amylose + high starch release → easy digestion, sustained nourishment

  • Fiber from red rice → moderates glycemic response

 

Pulihora, Temple-Style (Andhra Pradesh & Telangana)


Rice Science & Selection

  • Made Mugilu Rice (Karnataka): Medium amylose → soft yet separate grains

  • Konkan Red Rice: Higher amylose + bran → firm texture, lower GI

  • Krishna Kamod Rice (Gujarat): Associated with offerings to Krishna; aromatic → enhances fragrance

This blend gives:Separation + absorption of tamarind + aroma

Cooking the Rice


Ingredients

  • 50 g Made Mugilu rice

  • 50 g Konkan red rice

  • 50 g Krishna Kamod rice

  • 350 ml water

  • ½ tsp turmeric

  • ½ tsp salt

Method

  1. Soak rice for 30 minutes.

  2. Drain and cook with water, turmeric, and salt.

  3. Spread the cooked rice on a plate to cool completely (important for grain separation).

 

Tamarind Extract

  • 35 g tamarind

  • 200 ml water

Soak, extract pulp, and strain.

 

Spice Paste

Grind together:

  • 7 g mustard seeds

  • 7 g roasted sesame seeds

  • 12 g ginger

  • 4 dried red chilies

  • 14 g sesame oil

  • 5 g salt

  • 16 ml water

 

Tamarind Base

  1. Heat 1 tbsp sesame oil.

  2. Add:

    • ¼ tsp mustard seeds

    • ¼ tsp cumin seeds

    • ¼ tsp fenugreek seeds

    • 2 dried red chilies

    • Curry leaves (3–4 sprigs)

  3. Add tamarind extract, salt, whole green chilies, and jaggery.

  4. Cook on low heat until thick and paste-like.

 

Final Tempering

Heat 1 tbsp sesame oil:

  • ¼ tsp mustard seeds

  • 1 tsp chana dal

  • 1 tsp urad dal

  • ¼ cup peanuts

  • Curry leaves

 

Assembly

  1. Ensure rice is fully cooled.

  2. Add spice paste (1–2 tbsp).

  3. Add tamarind paste (to taste).

  4. Add tempering and mix gently.

  5. Optional: garnish with pomegranate seeds.

Science insight:

  • Higher amylose rice → grains stay separate

  • Oil + acid → slows glucose absorption

 

Peerkangai Thogayal (Tamil Nadu) (My Mom's Recipe)


Ingredients

  • 1 ridge gourd (peeled lightly, keep green skin)

  • 1 tsp sesame oil

  • 1 tbsp chana dal

  • 2 tbsp urad dal

  • 1 tbsp roasted sesame seeds

  • 4–5 dried red chilies

  • 1/8 tsp asafoetida

  • Salt to taste

  • Curry leaves (4–5 sprigs)

  • 1 tbsp fresh coconut

  • 1 tbsp tamarind pulp

  • ½ tsp jaggery

Method

  1. Lightly peel ridge gourd (retain green skin). Remove hard seeds if needed.

  2. Heat oil, fry dals, chilies, sesame seeds, asafoetida, and curry leaves.

  3. Add chopped ridge gourd and cook briefly (5 minutes max; do not brown).

  4. Cool and grind with coconut, tamarind, and jaggery.

 

Kosambari (Karnataka Salad)


Ingredients

  • 2 tbsp yellow moong dal (soaked 30 min) OR chana dal (1 hour)

  • 2 grated carrots

  • 1 cucumber (de-seeded, chopped)

  • ½ cup coriander leaves

  • Curry leaves (finely chopped)

  • 2 tbsp raw mango (chopped)

  • 2 tsp lemon juice

  • 1 cup grated coconut (lightly steamed with a pinch of salt)

Tempering

  • 1 tsp coconut oil

  • ¼ tsp mustard seeds

  • 2 dried red chilies

  • Curry leaves

  • Pinch asafoetida

Method

  1. Mix soaked dal with salad vegetables, coconut, and lemon juice.

  2. Add tempering and mix gently.

  3. Serve fresh.

 

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