Ukkara Pindi is a century-old dish made of flour. It is also called as just 'Ukkara'. Here is a 'Telugu' name given to the dish, as it was a signature dish of my great grandmom, which she inherited from her ancestors. The dish evolves over the years, influenced by different cultures and ethnic groups merging together, but never loses its character and identity. As the dish passes from region to region from generations to generations, it gets edited and take different names and different taste, as families put their own twist to this classic recipe called 'Ukkara Pindi'. Again taste is the expression of a culture. It is the result of different elements, combined in a particular way that is the interpretation of a tradition.
Every culture has dishes that have been reproduced for generations, mostly without recipes, based on tastes that always evolve yet never change in essence. As language varies in intonation, accent, and ways of expression, according to city, neighbourhood and social background, so does taste, which is similarly learnt in childhood and determines the way we appreciate and enjoy food. If you are interested in trying this ethnic dish, and your tongue wants some tickling taste altogether, here is a delicious way to prepare, and serve yourself with the charm of making this dish and enjoying.
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| Boiled lentil, grated coconut and jaggery |
Ingredients:
1. Boiled split red gram/Tur daal - 2 cups
2. Powdered jaggery - 1 1/2 cup
3. Grated coconut - 1 cup
4. Rice Flour - 1/2 cup
5. Mustard seeds - 1 tsp.
6. Split black gram/urad dal - 1 tsp.
7. Bengal gram/channa dal - 1 tsp.
8. Red whole chilies - 2 no. (cut into half)
9. Dry curry leaves - few
10. Oil - 2 to 3 tbsp.
11. Salt - a pinch
Cooking Method:
1. In a bowl, mix boiled gram, jaggery, grated coconut and rice flour and keep aside.
2. Heat oil in a pan, add mustard seeds. Once it splutters, add urad dal and channa dal and fry until it changes to light brown colour keeping the flame low. Then follows red chilies and curry leaves.
3. Immediately add the mixture, that has been kept aside. Add a pinch of salt (really a pinch I mean) and fry this until the whole mixture gets separated and get a crumbly texture.
4. Serve warm on a rainy day and enjoy this as a dessert, appetizer, a snack or as a small meal too with a cup of hot coffee or tea.
Note:
1. Boil the tur dal till soft but not mushy for a fine dish.
2. Scrap the outer brown layer of the coconut and then grate it for more fine results.
3. For just the aroma, before serving the dish can add clarified butter/ghee little, which will enhance the taste though optional.
4. If you wish, can fry this dish in the whole clarified butter/ghee itself depending purely upon your choice.
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| Ukkara placed on a plantain leaf |
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