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The festival of Ugadi is considered to be the most significant celebration that takes place in Andhra Pradesh and Telangana. Ugadi is a conjunction of two words, Yug and Aadi and thus, it marks the Telugu New Year. Ugadi is celebrated with great jubilation and enthusiasm since it marks the beginning of a new year. The festival of Ugadi takes place in the month of Chaitra on the Hindu calendar. It heralds the arrival of spring. On this festive day, friends and family gather together to celebrate Ugadi in several different ways. A thorough home cleaning, donning new garments, adornment of the courtyard with rangolis, and cooking a traditional feast are all staples of the celebrations.
Ugadi Pacchadi
The most notable preparation of the Ugadi festive spread is Ugadi Pachadi, also known as "ṣaḍruculu," a dish resembling chutney that combines ingredients to create all six food flavours. Among the flavours that can be detected are tipi (sweet), pulupu (sour), uppu (salty), karam (spicy), cedu (bitter), and vagaru (astringent). The sourness comes from tamarind paste, the bitterness from neem flowers, the sweetness from jaggery, the savoury from salt, the spice element from green chilli, and the astringent from the raw mango. Ugadi pachadi is a symbolic dish meant to forewarn its eater of the many ups and downs the coming year will inevitably bring.
Bendkaya Vepudu
Vegetable vepudus are a type of dry saute or fry. This delicacy can be prepared in a number of different ways. Bendakaya Vepudu is another delicious traditional dish in the unique Ugadi Andhra Thali. This dish consists of okra that is cooked with chana dal and a variety of spices, as specified by the recipe. It is often served with mudda pappu and steamed rice or pulihora.
Chintapandu Pulihora
Chintapandu, which translates to "tamarind," is used in the sour rice preparation of the Ugadi spread. This delicious Andhra meal is a harmonious blend of spices and vegetables served over fragrant, fluffy rice. If you want a tasty addition to your special festive thali, go no further than this rice-based pleasure.
Mudda Pappu
Mudda Pappu is a straightforward dish consisting of toor dal that has been cooked. But the way it's cooked and served makes all the difference. To cook the yellow lentil, you'll need first dry roast it, then boil it. The dal used to make mudda pappu is not overcooked, so it still has some of its original texture.
Mudda pappu with ghee, image source: Hydkarma.food.blog
Mamidikaya Pappu
The pappu kura of Andhra is a famous delicacy that may be summed up as mango dal. The mango and tuvar dal make an incredible duo. They each have their own charm, but they become even more exquisite when put together. Mangoes' tartness complements the lentils' earthiness, and the seasoned seasoning with garlic adds a delicate savoury note.
Semiya Payasam
This traditional treat is a kind of sweet porridge made with vermicelli. Quick and easy to make, this treat combines the health perks of dry fruits and nuts with those of milk and semiya. This easy payasam recipe has an incredible flavour that can completely transform the festive spread.
Bobbatlu
It's a simple dessert that comes together quickly, and it's typically made for special occasions. It's reminiscent of Maharashtrian Puran Poli in specific ways. They both look and taste the same. Making this delicious traditional sweet requires only three ingredients: ghee, white flour, and jaggery.
