Saturday, March 21, 2015

Ugadi Pachadi/ Ugadi Chutney And Pesarapappu Boorelu

Ugadi Pachadi/ Ugadi Chutney And Pesarapappu Boorelu

Ugadi is the new year for Telugu people. Ugadi is also celebrated in Karnataka, Maharashtra, Goa states of India on the same day and in Tamil Nadu and Kerala states on April 14. Ugadi means Yuga and Aadi. Yuga means Era and Aadi means Start. In Hindu purana's, it was told that Lord Bhrama started creation on this day and 1 year on earth equal to 1 day for Bhrama. Ugadi falls on "Chitra Shuddha Padyami" on every year.

In Purana's there was a story about Ugadi. It was said that Somakasura, a demon stoles the Vadas from Lord Bhrama and hides in sea. Then Lord Vishnu turns himself into Matsya, which means fish one of the 10 Avatras and slay him and return vedas to Lord Bhrama on "Chitra Shuddha Padyami". Images shows Lord Vishnu as half man and half fish in this Avataram.

On Ugadi, people will clean their houses and decorate with mango leaves, take head bath, wear new cloths and a special dish "Ugadi Pachadi" is made and offered to god and then consumed and distributed among friends and relatives. Ugadi Pachadi contains "Shadruchulu", which means "Six Tastes".
The Ingredients used are:  Neem Flower For Bitterness, Which stands for Sadness.
                                            Ripe Banana and New Jaggery for Sweetness, which stands for                                                          Happiness.
                                          Tamarind Juice for Sourness, which tastes  for Disgust.
                                          Salt for Saltiness, which stands for which stands for Fear.
                                          Green Chili for hot taste, which stands for Anger.
                                          Unripe Mango for Tang, which stands for Surprise.

 On Ugadi, people will gather to listen to "panchangam", know as "Panchanga Sravanam". Panchangam is Hindu calender and Sravanam means heard. Panchangam will contain forecast of upcoming events in country and people life's depending on their rasi. Panchangam is very important to all the Hindus as it is connects to "Jyotisha/Astrology". People and Astrologist refer panchangam to see good time(Muhurtam) to start works, for functions and marriages.

Every village will have "Grama Devathalu"(Village Goddess). Everyone in that village will offer naivedyam to the Goddess. In old days, Women from villages, who are married and went to other places(Addapaduchulu) will come to their villages to offer naivedyam to villlage goddess. My Mother's Mom's (Ammama) village have grama devatham, Satamma Thalli. My grand mom will offer naivedyam every year to village goddess on Ugadi. They tell that village goddess are very powerful and protect villages.

Festival time means God, Puja and lot's of food and fun. In Andhra, along with Ugadi pachadi, some other traditional food will be prepared such as Pulihora, Burelu, Garelu and Paravannam as naivedyam. 

Let's see how to prepare Ugadi Pachadi:

Ugadi Pachadi/ Ugadi Chutney And Pesarapappu Boorelu

We Need

  • Banana's -  6
  • Brown sugar/Bellam/ Jaggery - 1/4 cup
  • Neem Flower - 2  tbsp
  • Salt - pinch
  • Ripe Mango - 2 tbsp
  • Green Chili - small one
  • Tamarind pulp - 2 tbsp
  • Sugar cane - 1 tsp (optional)
  • Coconut - 1 tbsp
  • Gulla Senagapappu/Roasted Bengal Gram - 1/2 cup


  • Great jaggery and mash bananas.
  • Chop green chili, sugar cane, coconut and mango into small pieces.
  • Mix all the ingredients and adjust tamarind and salt to taste and serve.

Let's see how to prepare Pesarapappu Boorelu:

Ugadi Pachadi/ Ugadi Chutney And Pesarapappu Boorelu

We Need

  • Urad dal/Minnapappu - 1 cup
  • Raw Rice - 2 cups


  • Soak urad dal and rice over night and grind into paste.

We Need

  • Pesarapappu/Split Moong dal - 1 cup
  • Sugar - 1 cup
  • Cardamom powder -  1/2 tsp

Preparing Poornam/Filling 

  • Soak dal for 30 minutes and grind to thick paste by adding little water.
  • Pour moong dal batter into idli plates and steam cook for 15 minutes.

  • Let the idli's cool and chop make them into pieces and grind them into crumbs.
  • Add sugar and cardamom powder and make into small balls.

Let's prepare Boorelu:

  • Heat oil in a pan.
  • Mix dosa batter with little water(if required) into thick dosa batter consistency(not too thick and not to0 thin). If you like crispy boorelu make dosa batter little thin. Add salt.
  • Dip pooram/filling ball in batter and drop into hot oil and fry till golden brown.
  • Serve hot. 
  • We can store them 3 to 4 days as we are not adding coconut.

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