Andhra's Ganesh Chaturthi Delicacy: Undrallu, a Timeless Tradition

As Ganesh Chaturthi approaches in 2025, the kitchens of Andhra Pradesh are once again abuzz with the preparation of a beloved delicacy – the undrallu or kudumulu. These savory rice and lentil balls have long been the quintessential dish for the festival in the region, holding together the celebrations with their rich history and cultural significance.

Whereas Maharashtra is known for its sweet, coconut-jaggery filled modaks, Andhra's Ganesh Chaturthi is marked by the humble yet deeply meaningful undrallu. For Sree Karuna, a resident of Visakhapatnam, these balls of goodness are inseparable from the festivities, with her great-grandmother having made them generations ago.

The recipe for undrallu is deeply rooted in the land, with ingredients once drawn entirely from the household. Rice grown in family fields, coconut and ghee from the compound, and chana dal soaked and prepared on the morning of the festival – these were the building blocks of a dish that tied families through a shared taste. While modern kitchens have brought some changes, the essence of undrallu remains, adapting without losing its festive weight.

Tradition also imbues undrallu with ritual significance. The offering of 21 balls is traced to a story where Ganesha's hunger was finally satisfied with a single rice ball, after which he is said to have belched 21 times in contentment. This custom is still followed by devotees like Karuna, who makes 21 undrallu for the beloved elephant god, and a few more for the family to enjoy through the day.