Friends, this week I have shared a Karnataka style Ugadi lunch menu instead of Sunday biryani recipe. Yesterday I made this simple yet delicious lunch menu for Ugadi celebration. So I thought of sharing that platter here. Its been my long time wish to post a Karnataka style lunch menu in my blog. So I took Ugadi festival as an opportunity and made a simple lunch menu.
After I prepared Holige successfully, I asked my friends to suggest me an easy lunch menu idea for Ugadi festival. Based on their suggestions, I made Obbattu, Obbattu saaru, Mavinakayi chitranna, Mysore Bonda, Beans palya, Shavige payasa, dal, plain rice and the most popular Kosambari recipe. Also Megha suggested me a very easy recipe for
Obbattu saaru.
As I had made Obbattu in the previous day, making this menu was easy for me. In this post, I have shared the recipes of Kosambari( using moong dal ) and beans palya. I have made a separate post for Obbattu saaru and Mavinakayi chitranna. I have given links for all these recipes below. Please check it. Ok, Now lets see this yummy Karnataka lunch menu recipes for Ugadi festival.
Check out my other lunch menu posts
here .
Wish you all a very happy Ugadi !!
Ugadi Lunch Menu
Ugadi Lunch Menu Recipes-Karnataka style
Cuisine: Indian
Category: Lunch menu
Serves: 2
Prep time: 30 Minutes
Cook time: 1 Hour
Total time: 1H30M
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Kosambari recipe
- Yellow moong dal – 2 tbsp
- Carrot – 1 no small
- Green chilli – 1 no
- Cucumber- a small piece
- Coriander leaves – 2 tbsp
- Grated coconut – 3 tbsp
- Salt – as needed
To temper
- Cooking oil – 1 tsp
- Mustard seeds – 1/4 tsp
- Curry leaves – few
- hing/asafetida – a pinch ( optional)
Beans palya recipe
- Beans – 20 nos
- Grated coconut – 1/4 cup
- Green chillies – 2 -3 nos
- Salt & water – as needed
To temper
- Cooking oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Urad dal – 1 tsp
- Curry leaves – few
Click these links for other recipes
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METHOD
- I assumed that you have made obbattu/Holige the previous day and shared the procedure of 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 along with moong dal in a small closed container. 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 mavinakayi chitranna recipe 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 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 in the end, give a stir and switch off the flame. Beans palya is ready.
- 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 ! |
Try this easy yet yummy lunch menu and enjoy Habbada Oota on this auspicious day !
Very nice…chitra.
Thank u esther 🙂
amazing!! such a lavish spread!! looks delicious. belated ugaadi wishs to you! 🙂
Thank u Divs 🙂
delicious spread of dishes looks wonderful
Yummy lunch ..Feel like i am in some bangalore hotel hehe.
Sorry for the long post bt i tired most of ur recipes,today i got a chance to list down it maybe vathakulambu,baji r set dhosa,appam. i appreciate ur dedication towards cooking…All the best for ur future recipe and expecting more from u sister
Two days back i tired u Ambur seiva briyani,trust me i feel the aroma all over my floor for long time,me d my kid ejoy the briyani to the core,tired ur rava dhosa recipe,really wondering abt ur accurate measurement,i was trying for past 3yrs from different blogs d video,nothing clicked,and ur recipe is sure keeper for me…Thnx for sharing,sister
Two days back i tired u Ambur seiva briyani,trust me i feel the aroma all over my floor for long time,me d my kid ejoy the briyani to the core,tired ur rava dhosa recipe,really wondering abt ur accurate measurement,i was trying for past 3yrs from different blogs d video,nothing clicked,and ur recipe is sure keeper for me…Thnx for sharing,sister
Thank u so much sindhuja.ur feedback made my day 🙂
this looks really tasty
That menu looks too delicious, feeling homesick now
The perfect festival menu, looks so refreshing and yummy.
— http://www.thelady8home.com
Wow. Meal looks inviting and very much tempting.
We (Kannadidas) generally avoid serving banana in plate as it's used only in Dhavasam. Good work.
Oh Thanks for letting me know.