Ugadi – Yugadi 2012 Special Recipe : Ugadi Pachhadi Recipe, Bevu-Bella Recipe

Ugadi Pachadi Recipe

Yugadi or Ugadi is the New Year’s Day for the people of the Deccan region of India, especially people of Karnataka and Andhra Pradesh.

This day also coincides with Gudhi Padwa, the New year day for people of Maharashtra.

On the day of Yugadi or Ugadi, people prepare special food stuff.

Symbolic Eating of a Dish with Six Tastes

The eating of a specific mixture of six tastes (షడ్రుచులు), called Ugadi Pachhadi (ఉగాది పచ్చడి) in Telugu and Bevu-Bella (ಬೇವು-ಬೆಲ್ಲ) in Kannada, symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise) , which should be accepted together and with equanimity through the New Year.

The special mixture of Ugadi Pachhadi / Bevu-Bella consists of:

Neem Buds/Flowers for its bitterness, signifying Sadness
Jaggery and ripe banana pieces for sweetness, signifying Happiness
Green Chilli/Pepper for its hot taste, signifying Anger
Salt for saltiness, signifying Fear
Tamarind Juice for its sourness, signifying Disgust
Unripened Mango for its tang, signifying Surprise

Ingredients required for ugadi pachadi:

2 tsp neem flower, 4 tsp chrushed jaggery, one small lemon size ball of tamarind made into thick tamarind water, 1/2 tsp red chilli powder, 1/2 tsp mustard seeds, Salt to taste, 1 tsp oil, 1 tbsp finely chopped raw mango and 1 cup of water

Recipe  to make ugadi pachadi:

  • First add raw mango pieces to the tamarind water and boil it till mango pieces get tender.
  • Now add jaggery to it and let it cook till it melts and blends into the mixture.
  • Remove from the gas and keep aside.
  • Now in a pan, heat oil and add mustard seeds let them splutter, add neem flower and fry till light brown
  • Now add chilli powder and salt and mix well
  • Take this neem flower tadka and add it to the tamarind and mango juice
  • Serve in small quantities as an accompaniment to the main course food.

Other Special dishes prepared on this day are –

In Karnataka a special dish called obbattu or Holige, is prepared.

In Andhra Pradesh, a special dish called Bhakshyalu or Bobbatlu (Polelu) (Puran Poli) are prepared on this occasion.