By Ranita Ray
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Several rituals mark Ugadi, the Telugu New Year. Among them, Shadruchulu, or Ugadi Pachadi, is a special chutney prepared and devoured on this day. But it is beyond just festive food. According to Ayurveda, Ugadi Pachadi has many health benefits and can ward against any summertime ailment.
Ugadi pachadi combines savoury, tangy, spicy, sour, sweet, and bitter flavours. Our lives are a mix of shadruchu, the six tastes representing the six primary human emotions.
Ayurveda says that Ugadi Pachadi can balance all three doshas (vata, pitta, and kapha) and eliminate them when consumed.
Ugadi pachadi cleanses the body and prepares it for the new season. According to the Shastras, it should be consumed for 21 days following Ugadi.
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Ayurveda recommends the Vasantha ritucharya, or seasonal regimen, for physical and mental health. Ugadi Pachadi combines bitter, sweet, and astringent flavours and is an excellent example.
Neem blooms give Ugadi Pachadi its bitter taste. Ayurveda claims that neem is effective against 35 different diseases. It reduces Pitta dosha and kills internal parasites.
Ugadi pachadi's sweetness symbolises joy. It comes from jaggery. Improved gastrointestinal and urinary tract health, enhanced heart efficiency, and curing anaemia are just some of the jaggery's positive effects.
Unripe mangoes make Ugadi Pachadi tangy. Raw mangoes improve circulation and prevent heat exhaustion and dehydration. They improve immunity due to their vitamin C concentration.
According to Ayurveda, the salt in Ugadi Pachadi prevents rheumatism and lethargy. Salt can replenish the sodium lost with high perspiration, reducing dehydration and rheumatic diseases.
Tamarind provides sourness in Ugadi Pachadi. Tamarind is great for settling an upset stomach and aiding digestion. Ayurveda uses tamarind pulp to exfoliate and detoxify the skin.
Ugadi pachadi has chilli, too. Spicy foods have long been used as a natural remedy for everything from stomachaches to skin irritations.