It is time for a New Year with Ugadi around the corner and when it comes to food, tradition is always the winner.
Ugadi is the dawn of the New Year in several states like Karnataka, Telangana, and Andhra Pradesh. It is also celebrated as Gudi Padwa in Maharashtra. The significance of Ugadi is manifold as it is believed to celebrate the day when Lord Brahma created the world.
Food is an important part of the day and traditionally there are a variety of dishes made that tickle all the six taste buds. Commonly seen on plates are dishes like Ugadi Pachadi, Paramannam, Bobbatu, Badam Halwa, Atukulu Payasam (Rice flakes Kheer), Bellam Garelu (Jaggery Vadas), Boorelu, Chandrakantalu, Vermicelli Payasam, Kajjikayalu, Kobbari Burfi, Halwa Boorelu, Gavalu, Besan Laddu, Sorakaya Payasam (Bottle Gourd Kheer), Moong dal Kheer, Jantikalu, Ribbon Murukku, Pappu Chekkalu, Pulihora, Lemon Rice, Mamidikaya Pulihora (Raw Mango Rice), Talimpu Senagalu (Seasoned Black Chickpeas), Raw Plantain Fritters, Mamidikaya Pappu (Raw Mango Dal) and more.
We share some recipes for you to try.
- Ugadi Pachadi (courtesy Jyothi Sri Pappu, CEO & Founder Nutreatlife)
- Kayi Holige (courtesy Pratibha S G homemaker and food blogger)
- Raw Mamidikaya Pulihora courtesy Chef Kailash Gundupalli, Director Culinary, Novotel Hyderabad Convention Centre
- Sorekai Kootu courtesy Mandaar Sukhtankar, Corporate Chef, Windmills
- Badam Mysore Pak (courtesy MTR Cuisine Center of Excellence)
Read the full story that first appeared in Deccan Chronicle dated March 28, 2022 here: