Value of ugadi
Ugadi It celebrates the new year for the people of Andhra Pradesh, Telangana and Karnataka, and comes April 6 of this year.
The truly diverse nation that we are, we can see its vibrant colors in our cultures, food, lifestyle, clothing, language, and many other aspects … You call it, and we have it!
In the same way, many Indian holidays are celebrated in different styles in different states of India and celebrated with the same zeal.
Ugadi is celebrated as Goody Parva in Maharashtra and as Ugadi in some other states.
True to its name, Ugadi or Yugadi – alternately what it is called, marks the beginning of a new year.
South (new) and adi (beginning) fall on the first day of the chitra – the first month in Hindi. On this day, the moon's orbit changes its pattern.
The holiday is celebrated the day after the first new moon and after the sun passes the celestial equator at the vernal equinox.
Ugadi Pachadi – Emotional Dish
Like any other holiday, Ugadi gives us another reason to celebrate, have fun and share joy with our loved ones.
People start getting ready in advance, and when Ugadi finally arrives there, they start the day with a morning shower and put on new and traditional clothes.
Ugadi is marked by cooking a traditional dish called ugadi pachadi.
This is an extremely interesting dish, prepared using seasonal ingredients, which are considered not only as ingredients, but also, as you know, symbolize various human emotions, including happiness, sadness, anger, bitterness, surprise and fear.
These ingredients raw mangoNeem , jaggery, tamarind and also has chilli and salt.
The dish in the aggregate reminds us of the various emotions that we experience in life, and how they affect our personality, making us better people.
The celebration on the occasion of Ugadi is not complete until the almanac is read from the Panchang by a senior family member or learned scholar.
The most interesting part of the ceremony is when these elders make predictions on moon signs for the coming year.
Now let us introduce you to three very interesting recipes so that you can add more flavors to the already intense and emotional Ugadi festival.
1. South Indian Cosambari Salad
- 1/4 cup Chan Dal (soaked in water for 3 hours)
- 1/4 cup grated Carrot
- 1/4 cup grated beets
- 1/2 cup sliced cucumber
- 1/2 cup grated raw mango
- 2 finely chopped green chilli peppers
- 1/4 cup paneer (cottage cheese), diced, roasted to light brown
- 1 tablespoon grated fresh coconut
- Salt to taste
- 1 teaspoon Oi cooking
- 1/2 tablespoon mustard seed
- 1 teaspoon Split White Urad Dal
- Pinch of asafoetida (hing)
- 10-15 curry leaves
- Drain the water in which the vat daal was soaked for 3 hours, and pray in the mixer until the paste forms.
- Now for the salad, mix the tana paste, carrots, beets, cucumber, raw mangoes, chili peppers, and dill in a large bowl and keep it aside.
- Heat 1 teaspoon oil in a frying pan over medium heat.
- Add mustard seeds, dab, give curry leaves and asafoetida and let it all crackle.
- As soon as they crackle, turn off the heat and add quenching to the salad mixture.
- Sprinkle with salt and pepper and mix well.
- Garnish with grated coconut salad.
Learn more about Nutritious salad: cucumber moong dal cochumber from Truweight
2. Paruppu Payasam Recipe (Stewed Lentils, Coconut Milk and Jaggery Pudding)
- 300 ml of milk
- 200 ml of coconut milk
- 1/4 cup split yellow moon daal
- 2 tablespoons of Chan Daal (Bengal Gram Dal)
- 2 tablespoons fresh grated coconut
- 1/2 cup
- 6 Cashew Halves
- 1 teaspoon cardamom powder (eliche)
- 2 tablespoons melted butter
- First, heat the ghee in a small saucepan; add cashews and fry over low heat until golden brown and crispy. keep aside.
- Cook the Daala in 1/2 cup of water in a pressure cooker until soft.
- Once cooked, move the daals to the heavy bottom pot. Add the remaining ingredients, except cashew nuts. Cook over low heat until the jaguar oil dissolves and bring the mixture to a boil. Reduce heat and simmer for a few more minutes.
- Finally add the roasted cashews and serve hot or cold.
3. Recipe for Nuggekai Harbyali
- Cup Split Arkhar Daal
- 1 cup tamarind water
- 1 tablespoon yaggeri , (optional)
- 2 Drumstick – cut into 2 inches and cook
- 1 coarsely chopped onion
- 3 cloves coarsely chopped Garlic
- 2 tablespoons of all spice powder
- 1 tablespoon vegetable oil
- Salt to taste
- 1 tablespoon vegetable oil
- 1 teaspoon mustard seed
- 1/2 teaspoon cumin seed
- 1/4 teaspoon asafoetida (hing)
- 5 curry leaves
- A handful of coriander leaves
- First, wash and soak in water for several minutes. Then cook daal in a pressure cooker.
- Once dal is cooked, keep aside.
- Now heat a tablespoon of oil in a heavy saucepan over medium heat, add chopped garlic and onions. Fry the onions and garlic until they turn golden brown.
- Add all the spice powder, cooked lentils, jagging, tamarind water and cooked drumsticks. Stir the ingredients to combine. Reduce heat to low and continue cooking the curry for a few more minutes.
- When the sambar is boiling, heat a tablespoon of oil in a small saucepan; add mustard seeds, cumin seeds and let them crackle. Then add asafoetida and curry leaves, hold for a few seconds before turning off the heat. Add quenching to boiling sambar.
- Turn off the heat and transfer the sambar to the serving bowl. Decorate with chopped coriander leaves.
We hope you try these recipes at Ugadi and feed them to your family and friends. Also let us know how these recipes turned out by leaving your comments in the comments section below.
As always, we have tried to bring to you useful and tasty recipes so that you can eat them without any guilt.
To learn more about recipes, health and nutrition, consult our Truweight Nutritionist today. First consultation with us.