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.

Ugadi Pachadi

1/4 cup neem flower petals  

1/4 cup jaggery (crushed)  

1 cup thin tamarind extract  

1/4 cup mango pieces (chopped)  

 Salt  

1 medium green chili chopped (optional)  

1/2 medium banana mashed (optional)  

Cooking procedure:

Mix all ingredients to form a semi-solid liquid.

Bobbatlu

Ingredients

For Stuffing:

1 Cup Bengal gram dal (chana dal)/or moong dal 
1 and 1/2 cups sugar /jaggery powdered (adjust according to taste) 
8 Cardamoms

For cover:

1/2 cup maida 
1/2 cup wheat flour
1 cup oil

Method:

Wash dal and cook with just enough water. Dal must be cooked very well.

Mix maida, wheat flour and a pinch of salt adding water.

Make dough and knead it by adding oil (4 tablespoons) slowly till the dough becomes very soft and pliable.

Keep it covered for about 2 hours.

Take the cooked dal, drain out any extra water and mash it well or put it in a blender and mix it with sugar/jaggery and a pinch of salt.

Cool it and add powdered cardamom and make it into 10 or 12 equal sized balls.

Knead the maida mixture and divide it into equal number of balls.

Take a plastic sheet and put a few drops of oil and spread the maida ball on it with hand, thin at the edges and thick in the middle.

Put the sweet ball in the middle and cover it by bringing the edges together.

Repeat the procedure for all the balls.

Flatten each ball with hand into 6" to 8" diameter flat circular chapati carefully with the help of a few drops of oil and fry it on low flame on tava. The traditional method is to take a banana flower, apply it with oil and then shape a bobbatu with hand.

Pulihora

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)

Method:

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.

Bevu Bella (Ugadi Special)

Ingredients

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

Method:

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

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