Ugadi is a popular festival celebrated in the southern Indian states of Andhra Pradesh, Telangana, and Karnataka. It marks the beginning of a new year according to the Hindu lunar calendar.
The word “Ugadi” is derived from two Sanskrit words “yuga” meaning age or era, and “adi” meaning the beginning. It is celebrated on the first day of the Hindu month of Chaitra, which usually falls in March or April according to the Gregorian calendar.
On Ugadi, people clean their houses, decorate them with rangolis (colorful designs made with powdered colors) and mango leaves, and wear new clothes. They also prepare traditional dishes like Ugadi Pachadi, a sweet and sour dish made with raw mango, tamarind, jaggery, neem leaves, and other ingredients.
Ugadi is considered a very auspicious day, and people perform puja (worship) to seek the blessings of the deities. It is believed that starting any new venture or making any new investment on this day brings good luck and prosperity. Overall, Ugadi is a joyous festival that celebrates the spirit of new beginnings and renewal.
Ugadi Pachadi is a traditional dish that is prepared and served during the festival of Ugadi. It is a sweet and sour dish that represents the various flavors of life. Here is a simple recipe to prepare Ugadi Pachadi:
Ingredients:
- Raw Mango – 1 medium-sized, peeled and chopped
- Jaggery – 1 cup, grated
- Tamarind – 1 small lemon-sized ball
- Neem flowers – 1 tbsp (optional)
- Salt – 1/2 tsp
- Water – 2 cups
For Tempering:
- Oil – 1 tbsp
- Mustard seeds – 1/2 tsp
- Cumin seeds – 1/2 tsp
- Dry Red Chillies – 2, broken into pieces
- Curry leaves – a few
Instructions:
- Soak the tamarind in 1 cup of water for about 10 minutes. Squeeze the tamarind to extract the pulp and discard the pulp and seeds.
- In a pan, add the chopped raw mangoes and pour 1 cup of water. Add the grated jaggery and cook over medium heat till the jaggery melts and the mangoes turn soft.
- Add the tamarind pulp, neem flowers, and salt to the pan and mix well. Let it cook for another 5 minutes.
- Heat oil in a small pan and add mustard seeds, cumin seeds, dry red chillies, and curry leaves. Once the mustard seeds start spluttering, pour the tempering over the mango-jaggery-tamarind mixture and mix well.
- Allow the Ugadi Pachadi to cool down and serve it at room temperature.
Ugadi Pachadi is ready to be served. It can be stored in the refrigerator for up to a week. Enjoy the sweet and sour taste of this traditional dish and celebrate the festival of Ugadi with your loved ones.
