Pudina Ambode / Mint Fritters (No Onion and Garlic)

All set to celebrate the new year Ugadi !!!Preparations are on in full swing at my place.

The term “Ugadi” has its origin in the Sanskrit word “Yugadi”, that means ‘starting of a new Yuga or period’. This traditional festival is usually celebrated  in early April. People from all over Karnataka celebrate this festival with much enthusiasm.

Ugadi is considered to be an auspicious time for commencing new ventures. This is the time when New Year’s Day is also celebrated in the states of Tamil Nadu, Maharashtra, Punjab, West Bengal and Assam.While it is called Ugadi  in  Karnataka, Andhra and Telangana ,in Maharashtra it is known as Gudipadawa.

The popular legend associated with the festival is that the Lord Brahma started creation of the vast universe on the auspicious day of Ugadi or Chaitra suddha padyami. Lord Brahma created the days, weeks, months and years in order to count time and then created all other elements present in the universe.

Ugadi marks a change in the lunar orbit as well as the beginning of the new Hindu lunar calendar. Ugadi is celebrated by decorating the temples with fresh flowers and fresh mango leaves. Among the flowers mainly the sweet smelling jasmine is used for the decorations. Most people also decorate their homes and puja rooms with flowers and mango leaves . Bevu Bella -Eating of jaggery  and neem together in this festival to mark the presence of sweet and sour events in life’s journey.Coming back to my recipe now.

One of the Dish in the Ugadi menu is Ambode and one of my favourite too.

Presenting Pudina Ambode / Mint Fritters (No Onion and Garlic recipe)

Ingredients:

3 Cups Channa Dal / Bengal Gram

1 Cup Green Moong Dal/ Whole Green gram

1 Cup Pudina leaves /Mint Leaves

½ Cup Curry Leaves

½ Cup Coriander leaves

10 Green Chillies

1 Tsp Jeera/ Cumin

¼ Tsp Haldi/ Turmeric

2 Potatoes boiled and mashed

½ Cup bread crumbs

Salt to Taste

Oil for Frying

Method:

Soak Moong dal and channa dal for 2.5 hours. It can be soaked together. Once done drain all the water using a colander. Coarsely grind the dals without adding water and transfer to a wide bowl. Add 2 Tsp of sizzling hot oil.Grind pudina,curry leaves,coriander and green chilli to a fine paste.  Add this mixture to the coarsely ground dals. Add  salt ,jeera and haldi along with nicely mashed potatoes and bread crumbs.Mix all the ingredients well. Grease  your palms and make small balls of the dough. Flatten the dough and deep fry.

Serve these beauties with the Ugadhi spread or green chutney!!!!!!

This post is for Ugadi collective by my blogger friend Jayashree Trao who blogs at www.evergreendishes.com.