Vijaya Nama Samvatsaram /Ugadi 2013

Ugadi is an Indian New Year Festival which is celebrated on the day of Chaitra Masa(March/April) Shukla Paksha Padyami(Thithi) as per the Hindu Lunar Calendar. This festival is mainly celebrated in the southern part of India, Maharastra, Rajasthan, Punjab, Manipur. This year 2013, the festival will be celebrated on April 11, 2013(Thursday). 

Ugadi Festival is the Telugu New Year's Festival. Each Telugu Year has a specific name as per Telugu 60 year calender. Telugu New year Name for the year 2013 is "Vijaya Nama Samvatsara" 

Importance and Significance of Ugadi Festival: 

The name Ugadi derived from "Yuga + Aadi" which means "Beginning of a New Age". According to Hinduism, it is beleved that Lord Brahma(Creator of the World) started his work of creation on Chaitra Suddha Padyami(the day of Ugadi).

According to Sage Valmiki Ramayanam, Lord Sri Rama had killed the demon Ravana on the day previous to Ugadi falling on new moon day(Amavasya) of  Phalguna Masa. To commemorate the victory, the festival is celebrated on the next day indicating the beginning of New Era.

On the Ugadi festival , people wake up before dawn, take holy bath, wear new clothes, decorate in front of their houses with colourful Rangoli, decorate doors and windows with strings of Mango Leaves, preparing unique Ugadi Special dish popularly called as "Ugadi Pachadi".

Significance of Ugadi Pachadi:

The Ugadi Pachadi is a Special mixture of Six tastes i.e., Bitter(Neem), Sweet(Jaggery), Sour(Tamarind), Salty(Salt), Spicy(Green Chilli/Red Chilli Powder) and Tang(raw Mango). It signifies that the life is a combination of different experiences(Sadness, Happiness, Disgust, Fear, Anger and Surprise) which has to be accepted together with equanimity.

After eating the Ugadi pickle it is a custom to read the Panchang of the year and know what is in store for each according to the Rashi.

New clothes are worn on this day and children seek blessing from elders so that their year is good.

Traditions and Customs of Ugadi Festival:

In Andhrapradesh and Karnataka, People listen Panchanga Sravanam, Poetry recitations, honouring and recognition of authors of literary, conducting of cultural programs and Kavi Sammelana and more.

In Maharastra, the festival is celebrated as GUDI PADWA. Gudi means "Dwajam" and Padwa means "the first day of the new year". People of Maharastra erect a bamboo stick topped with upturned silver/copper pot decorated with flowers, coloured silk cloth and coconuts in front of their houses. It is worshipped as Brahma Dwajam/Indra Dwajam indicating invitation to all the deities to the house on this day and also symbolizes welcome the New Year with great Victory and Happiness.

Ugadi Pachadi

Ugadi is beginning the New Year with savoring a unique flavoured chutney /Pachadi that epitomizes the spirit of Ugadi called "Ugadi Pachadi " prepared only on this day and the  special mixture consists of:

1. Neem Buds/Flowers for bitterness
2. Raw Mango for tang
3. Tamarind Juice for sourness
4. Green Chilli/Pepper for heat
5. Jaggery  for sweetness
6. Pinch of Salt for saltiness

Every home in Andhra Pradesh ,will follow to prepare this "Ugadi Pachadi " as a Naivedyam /Prasadam ,offered to God.Next distributing this Chutney First to all the members in the family.This Chutney or sauce is a symbolic reminder of the myriad facets of life in a sense prepares us for the year ahead.Other than this ,special recipes are prepared like Bobbattu and variety of food is prepared with Raw Mango.

So friends ,every home has its own Version of preparing this Chutney or sauce on the Festival day with all the six tastes ,but some may add banana,coconut pieces,sugar cane pieces.

But Today ,I am posting the" Ugadi Pachadi " how  my Mother prepares it and do the same.

Try this on the Festival and Wish all your Family members and friends with this "Ugadi Pachadi"!!

Ingredients:

• Raw Fresh Mango/Pieces- 1 no/1cup
• Margosa Flowers or Neem Flowers-1tbsp
• Grated Jaggery-1cup
• Tamarind Paste- 3to4tbsp
• Salt to taste
• Red chilli powder (According to your choice)

Method:

• Clean and dry the Fresh Mango,finely chopped along with skin in to small pieces.
• Mix all the above ingredients to form like a sauce appearance.
• Offer to God and serve it.

Note:

• People living in the U.S don't find neem flowers ,so for the bitterness add  2 or 3 Fenugreek seeds .
• If you like to have  a thin and watery chutney,you can add very little water.

Bobbattu

This sweet is especially prepared in South India for the "Ugadi " Festival.But the stuffing may be varies either filled with coconut or by omitting it.It really tastes good.

Not only prepared at the festive time,it also served for any occasion like Function time feasts.It has one more speciality in South India , it is distributed as a one item for the Kids First Birthday Party in the Packets as saying "Borla Paditey Bobbattu" ,Making kids to place on this sweet and allow them to move by themself rotating.

Ingredients:

• Chana dal-1cup
• Maida/All purpose flour-1cup
• Jaggery-1 to 1 1/2 cups powdered
• Ghee-1/4 cup
• Water-1/2cup
• Grated coconut-1/2 cup
• Elachi pods-2 no powdered
• Poppy seeds-1tbsp

Method:

• Take a bowl and mix all purpose flour with little water and ghee.(1 or 2 tbsps)
• Prepare a soft pilable dough.Let the dough kept leaved untouched for one hour by covering it.
• Pressure cook chanadal for 2 whistles with just enough water.
• If the cooked chanadal has little water,drain the water and spread that dal on a dry towel or paper.
• In a bowl ,add the boiled chanadal and mash it or prepare a paste by adding in a blender
• Add Jaggery,Elachi powder ,grated coconut,and mix well to make it tight.
• Make balls with the Chana dal mixture.
• Take a small ball from the Poori dough and spread it on palm.Keep the chana dal mix ball in it and rap it like a stuffed ball.
• Place it over a Aluminium foil or Plantain leaf ,dip finbgers in ghee /Oil andspread it like a chapathi with hand.
• Fry or cook it on medium-low heat ,applying liberal amounts of ghee,till golden on both sides.
• Sprinkle some poppy seeds on each side ,keep on the griddle for few more minutes and remove.
• Naivedyam is ready.

Serve them along with Ghee, Pulihora and some Bajjis.Festive Feast is ready!!

Note:

• In case if the chanadal is more soggy ,cook it on stove top on medium-low heat for about 5 to 10 minutes.
• You can mix the poppy seeds in the chana dal mixture also.