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Recipes - Ringing In The Season


Ugadi marks not only the onset of spring, but also of new life and new beginnings. The very word Ugadi can be split as Yug + Adi. "Yug" means an era/year and "Adi" means the beginning. It signifies the day after the new moon following the vernal equinox (first day of spring)

Ugadi is celebrated with festive fervor in Maharashtra, Karnataka and Andhra Pradesh. While it is called Ugadi in AP and Karnataka, in Maharashtra it is known as "Gudipadava." Ugadi pachchadi" is one such dish that has become synonymous with Ugadi. It is made of new jaggery, raw mango pieces and neem flowers and new tamarind that truly reflect life - a combination of sweet, sour and bitter tastes! 

In Andhra Pradesh, Ugadi Pachidi is the main recipe for the day. It consists of the "Shad Rasa" or seven tastes  sweet, sour, bitter, hot, salty, etc. Maharashtrians hang their gudis (a pole on top of which an upturned brass or silver pot is placed) outside their house on Gudi Padwa.


Bevu Bella (Ugadi Special)



Bevu leaves (Neem Leaves) 1/4 cup
Bella ( Jaggery)Grated 1/4 cup
Banana sliced 1/4 cup
Honey 2 tsp
Ghee 4 tsp
Coconut 1/4 cup



Add all the ingredients. Mix well and eat, sharing with every one.

Ugadi Pachadi


1/4 cup neem flower petals  

1/4 cup jaggery (crushed)  

1 cup thin tamarind extract  

1/4 cup mango pieces (chopped)  


1 medium green chili chopped (optional)  

1/2 medium banana mashed (optional)  


Cooking procedure:

Mix all ingredients to form a semi-solid liquid.






Tamarind pulp: 2 cups

Chana dal: 1 tsp

Urad dal: 1 tsp

Mustard seeds: 1 tsp

Asafetida: 1 pinch

Fenugreek seeds  1 tsp roasted and made into powder

Sesame seeds  2 tsp roasted and made into powder

Cashew nuts: 2 tsp

Peanuts: 2 tsp

Dry red chilies: 4

Salt: To taste

Oil: 1 cup

Turmeric powder: 1 pinch

Curry leaves: 3 sprigs

Green chilies: 4(cut into halves)



Cook the rice and add oil, turmeric powder and salt. Heat oil, add tamarind pulp and sliced chillies.Let it boil until it thickens. Set aside. Heat the remaining oil and add chana dal, urad dal, mustard seeds, asafetida, curry leaves, dry red chilies, peanuts, cumin (jeera) and cashewnuts.Fry until golden brown. Add seasoning and tamarind pulp to the rice along with the roasted powders. Mix thoroughly and serve.



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