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In India, a few festive culinary fares hold the essence of related regional festivals. Let's consider Pongal, which marks the harvest festival of south Indian states, especially in Andhra Pradesh, Tamil Nadu and Karnataka. Simultaneously, a dish sharing the same name is a must-cook during this celebration. Now shift our focus to the upcoming Ugadi or Telugu New Year. While the grandeur of revelries might not be on par with Pongal or Sankranthi, it also features a unique dish, i.e., Ugadi Pachadi. It sans any fancy recipe but upholds deep-rooted values, traditions and beliefs. Many modern-age celebrators may prepare it as a ritualistic dish. Still, an in-depth understanding of it will reveal how Ayurveda attests to Ugadi Pachadi's health benefits. So, it is much beyond just a concoction of 6 diverse flavours.
Ugadi in Ayurveda
Ugadi Pachadi is a medley of sweet, salty, bitter, acidic, spicy, and sour flavours. It's a sign that our lives are a medley of shadruchu, or the six tastes, each representing one of the six basic human emotions. Life's many nuances or flavours include elation, disdain, bitterness, surprise, rage, and fear. Partaking in this tradition on new year's Day will help you better handle any challenges the following year may bring.
According to Ayurveda, the three doshas (vata, pitta, and kapha) can be eliminated with the consumption of Ugadi Pachadi. The nutritional values in Ugadi Pachadi help cleanse the body and act as prophylactics, or preventative measures, against illness. Ugadi Pachdi is a perfect harmony of flavours. Because of the nutrition it contains, it helps prevent infection.
Ugadi pachadi is designed to rid the body of disease and prepare it for the new season. It should be eaten for an entire period of 21 days after Ugadi, as prescribed by the Shastras. This will equip them with the strength and resistance to illness they need to last throughout the coming year. Ayurvedic texts claim that neem can eliminate infections within the body, while jaggery can stimulate the development of new red blood cells. Thus, consuming Ugadi pachadi strengthens the immune system and promotes overall wellness.
The Vasantha ritucharya, or seasonal regimen, is highly recommended in Ayurveda for maintaining physical and mental well-being. All the conditions are right for Pitta dosha to build up and flourish this spring. In such cases, you could have symptoms including fever, rashes, allergies, and other skin illnesses that stem from blood impurities. So, one must incorporate bitter, sweet, and astringent flavours into their diet to avoid this. Therefore, neem, jaggery, and ghee are eaten on the first day of spring.
Bitter is better
The sour taste of Ugadi pachadi is meant to symbolize the bitter realities of life. Both happy and sad times are inevitable; the latter should not be ignored. Ugadi pachadi's distinctive bitter flavour originates from the use of neem blossoms. According to Ayurveda, neem can treat 35 different ailments. Using neem will ensure that any parasites or bacteria that make it inside your body die a quick and painful death. The neem tree's leaves, flowers, fruits, seeds, roots, bark, and glue all have medicinal purposes. Neem is the finest blood purifier, antimicrobial agent, and anti-allergen. It lessens Pitta dosha.
Ugadi pachadi, Image Source: Flickr
Sweet is safe
The sweet taste of Ugadi pachadi reminds people of the good times in their lives. It derives from jaggery. Dhauta guda, also known as washed jaggery, is said to balance pitta doshas and eliminate impurities, per Ayurvedic principles. Benefits of jaggery include improved gastrointestinal and urinary tract health, increased cardiac efficiency, and the elimination of anaemia.
Tangy keeps things zingy
The unripe mangoes used to prepare Ugadi pachadi also symbolize the unexpected turns that life might take. Eating unripe mango chunks doused in neem sauce can treat intestinal sores and bleeding. In addition to protecting against heat exhaustion and dehydration, raw mangoes also aid in boosting circulation. Because of their high vitamin C content, they are excellent for boosting one's resistance to illness. It purifies the colon by increasing bile output and removing harmful germs. Mangoes, in a nutshell, are excellent digestive aids.
Sour gives you power
Pachadi's sour flavour comes from tamarind. It stands for the sour times in life. Tamarind aids in mineral absorption and is a fantastic cleaner. Tamarind aids digestion and soothes a queasy stomach. In Ayurveda, the pulp from tamarind pods is used to exfoliate and purify the skin due to its high Vitamin C concentration.
Salt keeps you protected
The salt symbolizes the savory flavour of existence. The salt element in Ugadi Pachadi helps keep you from getting rheumatoid or feeling lethargic. In addition to preventing dehydration and rheumatic illnesses, salt can help restore the sodium levels that are flushed away during heavy perspiration.
Spice of life
A fiery element, chilli, is also present in Ugadi pachadi. Chillies help the body fight against illnesses and skin problems. Anger is represented by the spiciness of this flavor.
