The festival chutney – Ugadi pacchadi!

Ugadi festival :

This festival is celebrated with lot of fervor in many states of India. It is being celebrated today, March 28 in states like Maharashtra and Goa. However in South India, it will be celebrated tomorrow, March 29. It marks the traditional New Year Day across many states in India.

This festival is known as Ugadi in Andhra Pradesh and Karnataka, whereas it is known as Gudi Padva in Maharashtra and Goa. It marks the harvest season and is popular as Baishakhi in the state of Punjab.

One significant dish prepared during this festival is known the Ugadi Pacchadi (chutney) known so in Telugu and Bevu-Bella in Kannada. Early in morning on this festival day, after the ritual bath and puja, one has to savour the Ugadi chutney first and then only have breakfast. Eating the chutney on this day is considered auspicious.


Traditional Ugadi pacchadi – the ‘festive’ chutney!














This traditional ‘pacchadi’ (chutney) comprises of following six ingredients:

Neem Buds and/or Flowers for bitterness – signifies Sadness

Jaggery and ripe banana pieces for sweetness – represents Happiness

Chilli powder for its hot/pungent taste – symbolizes Anger

Salt for saltiness – characterizes Fear

Tamarind juice for its sourness – denotes Disgust

Unripened/Raw Mango for its tang – corresponds to Surprise

All the above ingredients are mixed (approximately) and a tablespoonful or two is savored. I love this chutney and usually have a bowlful of it!

All the above six ingredients are  mixed together and this chutney is eaten early in the morning on this festival day.The six components of the special mixture symbolize the different experiences we encounter in life, which should be accepted together through the New Year !

Happy Ugadi, dear readers !!

Wish you a pleasant Gudipadva !


A ‘happy year’ treat!

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