Our Ugadi festive meal was simple and not elaborate. I prepared mamidikaya pulihora, carrot kothimira pachadi, mokka jonna garelu (corn vadas), pesarappu payasam, white rice, rasam, vadiyalu, fried dried green chillis and curd. On Ugadi we celebrate the season’s fresh produce of mangoes by preparing Mamidikaya Annam (green mango rice), a South Indian rice delicacy, prepared on the same lines as lemon rice (nimmakaya annam) and is the most simple and easiest recipe one can ever make.
A healthy rice dish unlike most pulaos and biryanis which call for a generous amount of oil or ghee. The key to this rice dish is mango which lends it a tangy flavor and is counter balanced with a fragrant tempering of dals, chillis, curry leaves and a good measure of peanuts.
