Ring in the harmonious blend of mindful living, nature’s bounty, and nourish your body, mind and soul this Ugadi
Ugadi, beyond being a festival, is a philosophy of balance, grace, gratitude, and mindful living; where food is not just nourishment, but a sacred connection between nature, tradition, and belief. (Image: DC)
Ugadi, beyond being a festival, is a philosophy of balance, grace, gratitude, and mindful living; where food is not just nourishment, but a sacred connection between nature, tradition, and belief. It inspires us to move forward, leaving behind sorrow, fear, and anxiety. Just as Chaitra Maasam blooms with new life, belief blossoms in the human mind, aligning with the planetary motion. NEW VISTAS Like any other festival, Ugadi doesn’t just highlight the importance of seasonal foods—it narrates how an ideal human should be. Food is the purest form of sharing and celebration, transcending caste, creed, age, or economic status. Whether it is offered as prasadam to the deity or shared with neighbours, food remains a timeless medium of spreading joy and strengthening belief.
“A unique culinary tradition from Konaseema, observed on the very first day of the Telugu New Year. In this region, families prepare Pulagam (a simple rice and moong dal dish) with Vankaya Pachi Pulusu (raw tamarind brinjal stew) and Mamidikaya Kobbari Pachadi (a raw mango coconut chutney). This is a no onion version of Ugadi Pachadi, a symbolic dish that reflects the six emotions of life. The tradition here is deeply spiritual—before beginning their new year, families first offer these dishes to their ancestors (great-grandfathers), seeking blessings for the year ahead. Following this, they prepare Swayam Paakam, (rice, moong dal, brinjal, tamarind, mango, and green chili) and offer it to a Brahmin before partaking in it themselves,” says Jyothi Sri appu, Founder and CEO, Nutreatlife. This practice is not just about making delicious, seasonal food—it is a profound lesson in living harmoniously with nature and embracing what it offers, instead of seeking excess.
TASTE OF TRADITION Food plays a central role in Ugadi celebrations as it symbolises the arrival of the New Year and the onset of spring. Traditional dishes are prepared to represent the diverse flavours of life and the hope for prosperity and happiness in the year ahead. Gaurav Kumar, Executive Sous Chef, The Oberoi, Bengaluru, says, “Ugadi Pachadi is a special dish made on Ugadi and symbolises the different emotions one experiences in life. It is prepared using six key ingredients: jaggery (sweet), tamarind (sour), raw mango (bitter), green chili (spicy), salt, and neem leaves (pungent). Each component represents emotions like joy, sorrow, anger, and disgust, reminding people to embrace all aspects of life.” Pulihora (Tamarind Rice), a tangy rice dish made with tamarind, spices, and often served during Ugadi festivities. It is considered auspicious and is commonly prepared in many households. Ugadi is typically celebrated at the start of the new harvest season, and consuming foods made from new grains and fresh produce is a common practice. This includes using freshly harvested rice and vegetables. “Families prepare special offerings to the deities, which may include a variety of sweets and snacks. These offerings are placed at home altars as part of the puja (prayer ritual) performed to welcome the new year. Families and communities come together to enjoy a grand feast featuring a variety of vegetarian dishes, which is a significant aspect of Ugadi celebrations,” adds Kumar. Various traditional sweets such as laddus, barfis, and other regional specialties are made to celebrate the festival, with families often preparing these delicacies together.
FOOD GALORE Other must-haves include Boorelu (sweet lentil dumplings), Payasam (kheer), Pulihora (tamarind rice), and Garelu (crispy lentil fritters). In Karnataka, people enjoy Mavinkayi Chitranna (mango rice) and Hesaru Bele Payasa (green gram kheer). Panakam (jaggery water) is a refreshing drink prepared to beat the heat. Each dish reflects seasonal produce and regional culinary customs, ensuring a mix of sweet, sour, and savoury tastes. “Ugadi’s food traditions highlight seasonal abundance and cultural symbolism. Raw mangoes are used for mango pachadi and mavinkayi chitranna in Karnataka. In Andhra Pradesh, Pulihora (tamarind rice) is a staple. Sweet offerings like Sweet Pongal and Boorelu symbolize prosperity. Families prepare Panakam, a jaggery-based drink, for its cooling properties. Each community has unique recipes that blend ancient customs with regional flavours, fostering a sense of renewal and gratitude. These dishes are shared with family and neighbours, strengthening bonds, and celebrating new beginnings,” says Syed Mehaboob, Executive Chef Sterling Palavelli Godavari. Ugadi food traditions, particularly the significance of Ugadi Pachadi, remind us to embrace all
facets of life, the good and the bad. “It is a beautiful way to reflect on the past and look forward to the future, filled with a variety of emotions and experiences. Each dish, with its unique combination of flavours, teaches us resilience and the importance of balance as we step into the New Year,” adds Mehaboob.
Must-Have Dishes
Ugadi Pachadi: A unique blend of six flavours made with raw mango, neem flowers, jaggery, tamarind, salt, and green chili. This dish embodies the essence of life’s different experiences. Bobbatlu // O Obbattu // H Holige: A sweet lentil-filled flatbread made with chana dal and jaggery, popular across Andhra, Telangana, and Karnataka.
Mango RRice: Celebrating the arrival of raw mangoes, this dish is a seasonal favourite. Payasam: A sweet kheer made with rice, jaggery, and coconut milk, marking the sweetness of new beginnings. Padi: A Telangana-style Paramannam, made with wheat rava, rice, chana dal, and jaggery. Mamidikaya P Pachadi: A raw mango chutney, celebrating the flavours of the season. Panakam: A sweet drink made with jaggery, black pepper, and cardamom, offering a refreshing contrast to the heat and spice of the season.
Pala Munjjalu: A sweet dish made of milk and jaggery, symbolizing purity and sweetness. New Year Burelu: A deep-fried sweet that combines jaggery with flour to make a delicious snack.
Pulagam
A simple, wholesome dish made with rice and moong dal, often prepared for offerings and festivals.
Ingredients • 1 cup rice • ½ cup moong dal • 3 cups water Salt to taste Method 1. Dry roast moong dal lightly until aromatic. 2. Wash rice and dal together. 3. Add water and cook in a pressure cooker for 3 whistles. 4. Let the pressure release naturally. Serve warm with Vankaya Pachi Pulusu.
Vankaya Pachi Pulusu (Smoked Brinjal Tamarind Stew) Ingredients • 2 small brinjals (smoked on an open flame, peeled & mashed) • 1 lemon-sized tamarind (soaked & extracted juice) 2cups • 2-3 green chilies (finely chopped) • 1 small jaggery piece • Salt to taste • ½ tsp mustard seeds • ½ tsp cumin seeds • 1 sprig curry leaves • 1 tbsp oil Method 1. Smoke the brinjal: Roast the brinjals directly over an open flame until the skin is charred and the inside turns soft. Let them cool, peel off the skin, and mash the flesh. 2. Extract tamarind juice and mix it with the mashed brinjal, green chilies, jaggery, and salt. 3. Heat oil, add mustard, cumin, and curry leaves for tempering. 4. Pour the tempering over the pulusu, mix well, and serve with Pulagam.
Mamidikaya Kobbari Pachadi
A no-onion raw mango-coconut chutney, balancing tanginess, and spice. Ingredients • 1 small raw mango (grated) • ½ cup grated coconut • 2-3 green chilies (coarsely ground) • 1 tbsp chana dal (roasted) • ½ tsp cumin seeds • Salt to taste • 1 tsp oil • ½ tsp mustard seeds • 1 sprig curry leaves
Method 1. Blend mango, coconut, green chilies, roasted chana dal, cumin, and salt into a coarse paste. 2. Heat oil, add mustard seeds and curry leaves for tempering. 3. Mix the tempering into the chutney and serve fresh
( Source : Deccan Chronicle )
Next Story