Ugadi, Yugadi, Gudi Padwa. So many different names across communities for the traditional new year. What's common though, is the delicious food that gets served on this day! Here are some traditional delicacies that are specially prepared and eaten down south on Ugadi.
The Ugadi pachadi is the most important dish of the day for people from Andhra Pradesh and Telangana. Eating this chutney is like having an explosion of various flavours in your mouth, all at once. Its sweet, sour, salty, pungent, spicy and bitter flavours symbolise the different aspects of life. While each family has its own recipe, jaggery, raw mangoes, neem flowers, tamarind, salt, coconut and pepper are standard ingredients. This chutney is also known as Bevu-bella in Karnataka.
Mavinkayi means raw mango in Kannada which is the star of this rice dish. This tangy recipe is simple to make, has a variety of flavours and can be had on its own. It's a great way to use leftover rice as well if you want to make it on non-festival days.
This sweet and stuffed flatbread is known as obbattu in Karnataka, bobbatlu in Andhra Pradesh and Telangana and puranpoli in Maharashtra. The stuffing usually includes toor dal, chana dal or dessicated coconut. While each region has its own variation and name, the basic concept of a stuffed sweet dish remains the same.
Madgane (pronounced mud-ga-ne) is a traditional Konkani favourite. Their version of a kheer or payasam boasts of contrasting textures and rich flavour. Chana dal, jaggery, nuts and coconut milk are the stars of this humble dessert.