HAPPY UGADI !! Ugadi is celebrated with festive fervour in Andhra Pradesh, Telangana, Karnataka and as Gudi Padva in Maharashtra. It marks the beginning of a new Hindu lunar calendar with a change in the moon’s orbit. Ugadi pachadi is one such dish that has become synonymous with Ugadi. I’m here today to share Ugadi Pachadi recipe.
There is no Ugadi without tasting the quintessential Ugadi Pachadi. It is made of new jaggery, raw mango pieces and neem flowers and new tamarind, which truly reflects life – a combination of sweet, sour and bitter tastes symbolising that life is a mixture of unique experiences and that we should be ready to accept everything in life throughout the New Year.
The onset of spring also marks a beginning of new life. Plants acquire new life, shoots and leaves. Spring is considered the first season of the year, hence heralds a new year and a new beginning. As Mother Nature awakens and spring blooms, the New Year festival brings a feeling of joy, growth and prosperity.
On Ugadi day, people wake up early in the morning and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to the doorway signifying a good crop and general well-being.
With the coming of Ugadi, the naturally perfumed jasmines (mallepulu) spread a sweet fragrance which is perhaps unmatched by any other in nature’s own creation! While large garlands of jasmine are offered to Gods in homes and temples, jasmine flowers woven in clusters adorn the braids of women. Ugadi is thus a festival of many shades. It ushers in the New Year, brings a rich bounce of flora and fills the hearts of people with joy and contentment!
It is a season for raw mangoes spreading its aroma in the air and the fully blossomed neem tree that makes the air healthy. Also, jaggery made with fresh crop of sugarcane adds a renewed flavour to the typical dishes associated with Ugadi.
A glimpse of Mango and Neem tree (scroll down) from the backyard of my home in India…It was very sweet of my cousin’s son to click and send the pictures to me….Thank you Kalyan!! I’m sure you will be happy to see your name here 🙂
As with most Indian holidays, preparation of special foods is also important. Apart from Ugadi pachadi, in Andhra Pradesh, eatables such as Pulihora, Bobbatlu and preparations made with raw mango like maidikaya pulihora go well with the occasion. In Karnataka too, similar preparations are made but called Puliogure and Holige. The Maharashtrians make Puran Poli or sweet Rotis.
The Six Tastes of Ugadi Pachadi (Shadruchulu):
Each ingredient denotes the six different tastes of life:
- Sadness – Neem Buds/Flowers for its bitterness
- Happiness – Jaggery & ripe banana pieces for sweetness
- Anger – Green Chilli/Red chilli/Pepper for its hot taste
- Fear – Salt for saltiness
- Disgust – Tamarind Juice for its sourness
- Surprise – Unripened Mango for its tang
Neem is the special and very important ingredient in Ugadi Pachadi recipe. Neem tree has a lot of medicinal values. According to Ayurveda it is said that Ugadi Pachadi removes the vata, pita, kapha doshas from ones body. It is a healthy and nutritious pachadi as it contains nutrients that cleanse the system and acts as prophylactics (prevention of illness or disease).
Are you all ready to accept everything in life throughout the New Year?
With that note….Off to the recipe for Ugadi Pachadi recipe!!
Source of info: Wikipedia
Easy steps to follow for Ugadi Pachadi recipe:
You will need:
NOTE: I’m substituting neem flowers with grated bitter gourd or bitter melon (Kakarakaya) as I we don’t have neem trees here in Germany. You can also use neem powder if in hand.
- Mix all the above ingredients (tamarind pulp, jaggery powder, raw mango pieces, red chilli powder, green chillies or pepper powder,, neem flowers or bitter gourd grate, fresh coconut pieces or grate and salt to taste) to form a sauce like appearance.
- If you want a very thick chutney, add very little water and adjust consistency accordingly.
- You can also add small pieces of sugarcane, chunks of ripe banana, putnala pappu (roasted channa dal), cashews along with the above ingredients.
- Do not taste the pachadi if you intend to offer it to god. Offer Ugadi Pachadi as naivedhyam.
A Quick Summary:
- 1 to 1 ½ cups water adjust to desired consistency
- 1 cup of raw fresh mango washed peeled & finely chopped
- ½ to 1 Tablespoon Neem flowers margosa flowers
- 1 cup grated jaggery
- 1 Tablespoon fresh coconut grate or finely chopped coconut pieces optional
- 3 -4 Tablespoon tamarind pulp
- ½ to 1 teaspoon Red chilli powder according to your choice or 1 green chilli
- Salt to taste
- Sugarcane pieces
- Chunks of ripe banana
- Roasted Channa dal Putnal pappu
- Cashews chopped
- Mix all the above ingredients to form a sauce like appearence.
- If you want very thick chutney, add very little water and adjust to desired consistency.
- Optionally, You can also include small pieces of sugarcane, pieces of ripe banana, putnala pappu (roasted channa dal), cashews along with the above ingredients.
- Do not taste it if you intend to offer it to god.
- Offer ugadi pachadi as naivedhyam..
2. If required dissolve jaggery in water and filter it to remove impurities before using .
3. Fresh coconut pieces is also optional but I have added grated coconut.
4. Reduce or increase quatities to suit your requirement.
5. Savour the pachadi in moderation!! Share ugadi pachadi with your family members.
Other popular Ugadi Recipes from Blog:
Happy Cooking 🙂