(Pic Ug 01) Ugadi Pachadi
Ugadi 2022 (Ugādi, Samvatsarādi, Yugadi)
-Rohit Kumar Parmar
Yugadi is derived from Sanskrit words yuga (age) and ādi (beginning): i.e. "the beginning of a new age". Ugadi (in Telugu ఉగాది), Yugadi (in Kannadiga - (ಯುಗಾದಿ), Samvatsarādi, Chaitra Suddha Paadyami) or New Year for people hailing/ belonging to Andhra Pradesh, Karnataka and Telangana in India is festively observed on the first day of Chaitra.
This date is also the beginning of Chaitra Navratri ending with Ram Navami in large parts of India; Gudi Padava in Maharashtra and Navrez in Kashmir.
It is believed that Lord Brahma began creating the world on Ugadi, refering to the present Yuga i.e. the Kalyug.
Ugadi also coincides with the onset of spring and the harvest season. This day is considered highly auspicious to start new ventures. All business transactions are carried out after certain religious ceremonies that bring good luck, wealth and prosperity.
The day is observed by drawing designs on the floor called Muggulu (Kannada: Rangoli); (Pic Ug 02) mango leaf decorations on entrance/doors called torana (Kannada: torana, Telugu: toranalu); (Pic Ug 03) praying at home and in temples; charity; exchanging gifts; taking special bath followed by perfume/ oil treatment; buying new clothes; preparing and sharing a special food called pachadi. Medieval texts and inscriptions record major charitable donations to Hindu temples and community centers on Ugadi.
(Pic Ug 02) Moggulu at the entrance
Muggulu (Telugu: ముగ్గు) (Pic Ug 02)
Muggulu is a form of art using rice flour, chalk, chalk powder or rock powder sometimes with natural and/or synthetic colours. Female family members clean the entrance of their house with water and apply wet mud and cow dung paste, then draw Muggulu.
The purpose of the decoration is that ants do not have to walk too long for a meal. The rice powder also invites birds and other small creatures to eat it, suggesting harmony with nature.
(Pic Ug 03) Home with mango leaves decorations (toranalu) on entrance/ door
The practice of Muggulu/ Kollams is present in Indian states of Andhra Pradesh, Karnataka, Kerala, Tamil Nadu, Telangana, and some parts of Goa and Maharashtra, as well as Indonesia, Malaysia, Thailand and a few other Asian countries.
Festive food pachadi (Pic Ug 01) is prepared- ingredients, taste and significance of which are - jaggery, sweet and signifying happiness; tamarind paste, sour and signifying unpleasantness; raw mangoes, pungent and signifying unexpected and surprises in life; neem flowers, (Pic Ug 04) bitter and signifying sadness; salt, salty and signifying fear of unknown phase; chilli/peppers, hot/spicy and signifying anger. In Telugu and Kannada traditions, it is a symbolic reminder that one must expect all flavours of experience in the coming new year and enjoy them.
The use of raw mango precedes ripe mangoes, especially in Andhra Pradesh, Karnataka and Telangana. Tender neem flowers (Pic Ug 04) used in pachadi help clean the gut of toxins and work as an antibiotic for the upcoming summer heat.
(Pic Ug 04) Tender neem flowers
Special dishes are prepared for the occasion.
Pulihora: Prepared with cooked rice, besan (chickpea flour), urad (black gram split and washed) dal and peanuts, this delicacy is among the favourites of people celebrating this festival.
Bobbatlu: (bobbattu or baksham or oliga or bhakshalu or pole/ polae in Telugu, holige or obbattu in Kannada, puran puri or vedmi in Gujarati, puran poli (पुरणपोळी) in Marathi, payasabolli or simply bolli in Malayalam, poli or uppittu Tamil, and ubbatti or simply poli in Konkani. Payasabolli is usually served with paal payasam in meals and feasts in Kerala and Tamil Nadu.
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