UGADI – Indian New Year

UGADI – such a meaningful name, which means Yugada Aadi (beginning of the year)

It’s a popular cultural festival celebrated by Hindus specially in South India. According to the ancient Hindu calendar it is the month of April beginning when the actual New Year begins. The intention of this festival is that, All human kind lives will be filled with happiness and difficulties which is welcomed and felt through the celebration of eating Neem and jaggery. To understand that Neem which is bitter by taste and jaggery which is sweet by taste, same way our life will be a mixture of both sweet i.e happiness and bitter i.e difficulties, it’s all upto us to experience them and how to overcome.

On this special eve, people take a nice oil bath, prepare a rope tied with mango leaves and decorate their home with neem, flowers etc. As a part of their tradition they prepare Naivedyam( which is an offering) to God and pray for the goodness of their lives. When it comes to Naivedyam it is all about Holige or Obbattu which is a sweet prepared out of Maida(all-purpose-flour), lentils, jaggery, coconut. Ultimately after prayers enjoying the traditional lunch with all family gatherings comes to an end of the festive day.

 

PS: If you are interested to know the entire recipe of Obbattu or Holige and other special Indian dishes of Ugadi, pls go through my other post too. Thankyou.

Ugadi – Festive Recipes

Ugadi special food recipe – Obbattu or Holige

On the platter : Obbattu or Holige, Beans Palya, Kosumbari, Kaalu Palya

Recipe for Obbattu:

Step1: Prepare stuffing

  • Add lentil, jaggery, elaichi and water to a vessel and boil until all water evaporated,set aside and let it cool for 10mins.
  • Then to a mixter jar add the serving and grind to a paste without adding water.(Not to be too runny) And then add grated coconut to it and mix well.

Step2: Making dough

  • To a bowl add maida or all-purpose flour, turmeric powder, oil,pinch salt, water and knead well to consistency of hard dough (not to be runny)
  • Set aside for 30mins.

Step 3: Preparing chapatis or Obbattu

  • Take a small portion of the dough and press it to make it a lil bigger.
  • Then take a small portion less than that of the dough, place in center and enclose it with the dough completely like that of momos.
  • Now start to press the dough again until its flat, thin and that of a chapathi.
  • Carefully transfer it to the heated pan, add lil oil on top and cook both the sides and remove.
  • Now enjoy the hot Obbattu or Holige with topping Ghee.