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Masala Garelu Recipe For Ugadi


People from South India are gearing up for the most happening festival of the year - Ugadi. This harvest festival signals the beginning of a new year for the people of Karnataka, Andhra Pradesh and other allied areas.

Ugadi is the time of celebration and no festival is complete without food. So, here is a simple masala garelu recipe for Ugadi. A garelu is nothing but a variety of the South Indian vada. The masala garelu is prepared with herbs and spices which makes it a delightful dish. In fact, Ugadi is not deemed complete without preparing the garelu, payasam and pulihora.

So, take a look at the masala garelu recipe and give it a try on Ugadi.

Serves: 5

Preparation time: 6 hours

Cooking time: 10 minutes


  • Urad dal- 1 cup
  • Ginger- 1 medium sized piece (chopped)
  • Onion- 1 (finely chopped)
  • Green chillies- 3 (finely chopped)
  • Coriander leaves- ½ cup (chopped)
  • Curry leaves- ¼ cup (chopped)
  • Cumin seeds- 1tsp
  • Salt- as per taste
  • Oil- for deep frying


1. Soak the urad dal in 3 cups of water for at least 6 hours.

2. After 6 hours, drain the water from the dal and grind it in a mixer with little water.

3. Make sure the dal batter is thick in consistency.

4. Then take the dal batter in a mixing bowl and add chopped onions, ginger, cumin seeds, curry leaves, coriander leaves, salt to it and mix well with your hands.

5. Heat oil for deep frying in a pan.

6. Now wet your hands with a little water and take golf ball sized batter in your palms.

7. Flatten the batter in shape of a vada and make a hole in the centre of it.

8. When the oil is sufficiently hot, fry the vadas on medium flame.

9. Fry till all the sides of the vada turn golden brown.

10. Once the vada is fried, transfer it to a serving plate.

11. Repeat the same steps to make more vadas or garelu.

Masala garelu is ready to be served. Enjoy these fried delights with coconut or peanut chutney.

Read more about: ugadi vegetarian recipes
Story first published: Friday, March 21, 2014, 12:07 [IST]
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