Going back in time

Going back in time

Going back in time

At 78, the one thing that brings a smile on my face is the thought of my birthplace - Udupi. I get nostalgic everytime 'Ugadi' arrives because it takes me back to my childhood.

I can still remember the smell of the smoke as my mother and grandmother used to cook in the Ole (chula) in our backyard. 'Ugadi' was a very special time of the year because the entire family would descend from far and wide for the holidays. Cousins from Bengaluru and Mysuru were most sought-after because they would wear new clothes.

On 'Ugadi', the children of the house would be woken up early morning. We all would stand in line outside the single bathroom near the outhouse. The rest of the day would be spent assisting the elders. Some would be sent to the garden to pluck flowers for puja. Others would help in washing the vegetables for a 'Ugadi' meal. I used to love the dishes cooked by my aunt, mother and grandmother.

Every single dish on my 'Baale ele' (banana leaf) would be of a different colour and taste. One of my grandma's speciality was the 'Maavinkai Gojju' which I simply loved. I would keep asking for second helpings. When I got married, my mother taught me how to make this 'gojju' and today my grandchildren ask me for second helpings. This recipe is very close to my heart and I would like to share it with you on 'Ugadi.'


1 raw mango (semi-ripe mangoes are best for this recipe) -  salt to taste

1/2 teaspoon - Turmeric

For grinding

Jaggery  - 1 tablespoon  

Mustard - 1 teaspoon  

Red chillies -  7-8  

Grated coconut -  2 tablespoons  

For tempering

Vegetable oil -  1 tablespoon  

Mustard -  1 teaspoon  

Asafoetida as required

Curry leaves -  12 nos


Wash and cut the mango into small cubes. Grind the ingredients listed in a mixer and keep aside. Heat the oil in a 'kadai', put mustard seeds, Hing, curry leaves. Once mustard splatter, add mango cubes and lightly fry it. Add turmeric.

Once the mango gets semi-soft, add ground coconut mixture. Boil for about five minutes. Add salt and jaggery. Simmer for five minutes and then it is ready to serve.

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