Yugadi or Ugadi or "Samvatsradi" (Telugu: ఉగాది, Ugadi or సంవత్సరాది:samvatsradi), Konkani/Marathi: युगादी yugadi, Kannada: ಯುಗಾದಿ, yugadi, IPA: [jugadi] is the New Year's Day for the people of the Deccan region of India. The name Yugadi or Ugadi is derived from the name "Yuga Adi", which means 'the beginning of a new age'. It falls on the different day every year because the Hindu calendar is a lunisolar calendar. The Saka calendar begins with the month of Chaitra (March–April) and Ugadi marks the first day of the new year. Chaitra is the first month in Panchanga which is the Indian calendar.
While the people of Karnataka and Andhra Pradesh use the term Yugadi/Ugadi for this festival, the people of Maharashtra term the same festival, observed on the same day, Gudi Padwa (Marathi: गुढी पाडवा).Marwari, people of Rajasthan celebrate the same day as their new year day Thapna.Rest of North India Celebrate festival as Chaitra navaratri. Sindhis, people from Sindh, celebrate the same day as their New Year day Cheti Chand. Manipuris also celebrate their New Year (Sajibu Cheiraoba) on the same day. It is observed as Baisakhi in Punjab and Puthandu in Tamil Nadu. However, it is not celebrated on the same day as Yugadi in Tamil Nadu because the Tamil people follow a solar calendar. It is also celebrated in Mauritius.Ugadi Pachadi is a special preparation prepared in every Andhra home on Telugu New Year’s day.Its made with fresh tamarind,jaggery(panela),fresh mangoes and neem flowers (margosa).One can add sugarcane,coconut and bananas also.The sweetness of jaggery,the sourness of tamarind,the bitterness of neemflower and the pungent flavor of the green mango skin,spice of the chilli powder ,raw tender mango’s taste and lastly salt form the shadhruchulu or six tastes of the sauce.
Andhra Ugadi Pachadi Recipe
1 cup of raw fresh mango (cleaned and dried and finely chopped along with skin into small pieces)
1 tbsp of margosa flowers (neem tree flowers)
1 cup of grated jaggery
1 tbsp of fresh finely chopped coconut pieces (optional)
3 -4 tbsp tamarind paste
red chilli pwd (according to your choice)
salt to taste
Mix all the above ingredients to form a sauce like appearence.If you want a thin and watery chutney add very little water (2-3 tbsps).
Note: You can also add small pieces of sugarcane,pieces of ripe banana,putanaala pappu(roasted channa dal) along with the above ingredients.
Each home has its own version of preparing the ugadi pachadi but the main ingredients (reflecting all the six flavors) are as specified above.
The myriad rich taste of this delicacy tickles and lingers on our tongue for a long time leaving a medley of flavors.The flavors of the Ugadi Pachadi signifies that the mixture of bitter margosa flowers and sweet jaggery reflect the myriad facets of life,both joy and sorrow and prepares one to face both good and bad in the year to come.During this season we find people eating neem leaves and flowers at the onset of Vasantha Ruthu and through out the spring season as its a counter measure for kapha dosha individuals (kapha dosha increases around this period).Ugadi Pachadi is a healthy low calorie pachadi where the Neem flowers , new tamarind, jaggery and fresh raw mangoes contain nutrients that cleanse the system and act as prophylactics(prevention of illness or disease).
Ugadi Subhakankshulu!Wishing you all a very happy Ugadi and a great year ahead!