Special Delicacies

It is a season for raw mangoes spreading its aroma in the air and the fully blossomed Neem tree that makes the air healthy. Also, jaggery made with fresh crop of sugarcane adds a renewed flavour to the typical dishes associated with Ugadi.
"Ugadi Pachchadi" is one such dish that has become synonymous with Ugadi. It is made of new jaggery, raw mango pieces, Neem flowers and new tamarind. The inner significance of this preparation is to indicate that life is a mixture of good and bad, joy and sorrow and all of them have to be treated alike.

All experiences have to be treated with equanimity. Every one should make a resolve that he will face calmly whatever happens in this year, accepting it with good grace and welcoming everything. Consider everything as for one's own good. Men should rise above sorrow and happiness, success and failure. This is the primary message of the Ugadi festival.

In Andhra Pradesh, eatables such as "Pulihora", "Bobbatlu" and preparations made with raw mango go well with the occasion. In Karnataka too, similar preparations are made but called "Puliogure" and "Holige". The Maharashtrians make "Puran Poli" or sweet 'Rotis'.