Gudi Padwa 2024: Celebrate Marathi New Year with These Delicious and Traditional Recipes

Gudi Padwa, a vibrant festival marking the Marathi New Year, will be celebrated on April 9, 2024. It marks the onset of spring and symbolises new beginnings, prosperity, and joy. Amidst the festive atmosphere, savour the unique flavours of Neem ki Chutney, a tangy and aromatic accompaniment.

Delight in the hearty goodness of Katachi Amti, a lentil-based curry bursting with spices and flavours. And indulge in the wholesome sweetness of Ragi Pooran Poli, a traditional flatbread filled with a decadent mixture of ragi and jaggery. As the New Year dawns, Jaiparkash Bhatt, Executive Chef, The Resort, Madh Island, Mumbai, share a tantalizing spread featuring authentic delicacies.

THREE FLAVOURFUL DISHES FOR YOUR GUDI PADWA CELEBRATION

1. Neem ki chutneyThis tangy condiment is a staple in Maharashtrian cuisine. Made with neem leaves, known for their bitterness, it’s balanced with coriander and spices for a unique and flavourful dip that complements any dish.
2. Katachi AmtiA hearty lentil soup, “katachi amti” is a warm and comforting dish. Packed with protein from toor dal (pigeon pea lentils) and bursting with the flavours of tomatoes and spices, it’s a perfect addition to your Gudi Padwa meal.
3. Ragi pooran poliEnd your festive meal on a sweet note with “ragi pooran poli.” These flatbreads are made with healthy ragi flour and stuffed with a delectable filling of jaggery (unrefined cane sugar) and coconut. A delicious and nutritious sweet treat!

Neem Ki Chutney

Neem ki Chutney Recipe

Ingredients

• Fresh neem leaves- 1 cup- washed and pat dried
• Green chili – 2-3
• Cloves of garlic – 3-4
• Grated coconut – ¼ cup
• Salt – to taste
• Mustard seed – 1teaspoon
• Lemon juice – 1 tablespoon
• Coconut Oil – 2 tablespoon

Step-by-step Guide

1. Heat oil in pan and add the neem leaves and mustard seeds Sauté for 2-3 minutes until the leaves wilt slightly.
2. Add chopped green chilies and garlic cloves to the pan. Sauté for another 2 minutes.
3. Remove the pan from heat and let the mixture cool down. Once cooled, transfer the mixture to the blender.
4. Add grated coconut, salt, oil and lemon juice. Blend everything together until you get smooth paste. You may need to add a little water to achieve the desired consistency.
5. Taste and adjust seasoning. Serve with rice or bhakri.

Katachi Amti

Ingredients

• Chana dal – 1 cup
• Turmeric powder-1 teaspoon
• Water – 4 cup
• Salt – to taste
• Oil – 2 table spoon
• Cumin seed- 1 teaspoon
• Dried red chillies-3 no
• Curry leaves – 6 to 7
• Onion finely chopped -1
• Garlic mince- 2.3 cloves
• Ginger grated – 1 inch
• Tomato chopped – 2
• Goda masala- 2 teaspoon
• Asafetida – ½ teaspoon
• Red chilli powder -1 teaspoon
• Tamarind pulp- 1 tablespoon
• Jaggery – 2 tablespoon
• Fresh coriander leaves for garnish.

Step-by-step Guide

1. Wash Chana dal and soak for 30 minutes.in pressure cooker, add the soaked Chana dal, water, turmeric powder, and salt. Pressure cook for about 4-5 whistles or until the dal cooked and soft
2. Heat oil in deep pan over medium heat, add mustard seed and let them splutter. Then add cumin seeds, asafetida, dried red chilies, and curry leaves. Sauté for a few seconds.
3. Add chopped onions and sauté until they turn golden brown. Add mince garlic and grated ginger. Sauté for a minute until the raw smell disappears.
4. Add chopped tomatoes cook until soft and mushy. Add goda masala, red chilli powder, salt.
5. Mix well and cook for 5 minute. Add boiled chana dal to the amti.stir well and let it simmer for 10 to 15 minutes.
6. Add tamarind pulp and Jaggery to balance the flavor. Add more water if needed and garnish with freshly chopped coriander. Serve hot with steamed rice or bhakri.

Ragi Pooran Poli

Ingredients

• Finger millet flour- 1 cup
• Whole wheat flour – ½ cup
• Salt – a pinch
• Chana dal – 1 cup
• Jaggery, grated – 1 cup
• Cardamom powder -1/4 tsp
• Ghee for cooking
• Water, as needed

Step-by-step Guide

For filling

1. To make the filling rinse the Chana dal thoroughly and soak it in water for 2-3 hours.
2. Drain the soak dal and pressure cook it with enough water until it becomes soft and mushy.
3. Heat a pan and add the mashed dal and grated jaggery.
4. Cook this mixture on low heat until it thickens and becomes a smooth paste.
5. Stir continuously to prevent sticking.
6. Add cardamom powder and mix well and allow the mixture to cool completely.

For Dough

1. In a mixing bowl, combine Ragi flour, whole wheat flour, and a pinch of salt. Gradually add water and knead into a pliable dough. Let it rest for 30 minutes.
2. Divide the dough and the pooran mixture into equal- sized balls.
3. Roll out a portion of the dough into a small circle. Place a pooran mixture in the center and seal the edges carefully ensuring there are no cracks.
4. Gently roll out the stuffed dough ball out into a thin circle, using a rolling pin.
5. Heat a griddle and cook the pooran poli on both sides, applying ghee until golden spots appear. Serve hot with ghee or milk.