UGADI - A festival marking the beginning of Hindu new year and celebrated in most parts of South India.
UGADI:
UGADI name has been changed from Yuga Aadi (Yuga + Aadi means "Beginning of New age"). The ages starting from a major reference point are Golden age, Silver age, Copper age and Iron age and also known in Hindi as Satyuga or Krutha yuga, Treta yuga, Dwapar yuga and Kaliyuga. The very end of Iron age i.e. the Kaliyuga is refer to hell or "Naraka" or the age of ignorance, which our Puranas or even in Srimath Bhagavath Gita mentioned that the Kaliyuga is "the night of the Brahma, the creator of new world and the Satyuga is the Day of Brahma".
Special Preparations:
A week ahead of this festival,preparations will start.Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement.
The UGADI Day:
On the auspicious day of Ugadi, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to the doorway signifying a good crop and general well-being.
The celebration of Ugadi is marked by religious zeal and social merriment. Special dishes are prepared for the occasion. 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.
Mouth watering UGADI pachachadi is one such dish that has become synonymous with Ugadi. It is made of new jaggery, raw mango pieces and neem flowers and new tamarind which truly reflect life - a combination of sweet, sour and bitter tastes!
Special Preparations:
A week ahead of this festival,preparations will start.Houses are given a thorough wash. Shopping for new clothes and buying other items that go with the requirements of the festival are done with a lot of excitement.
The UGADI Day:
On the auspicious day of Ugadi, people wake up before the break of dawn and take a head bath after which they decorate the entrance of their houses with fresh mango leaves. The significance of tying mango leaves relates to a legend. It is said that Kartik (or Subramanya or Kumara Swamy) and Ganesha, the two sons of Lord Siva and Parvathi were very fond of mangoes. As the legend goes Kartik exhorted people to tie green mango leaves to the doorway signifying a good crop and general well-being.
The celebration of Ugadi is marked by religious zeal and social merriment. Special dishes are prepared for the occasion. 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.
Mouth watering UGADI pachachadi is one such dish that has become synonymous with Ugadi. It is made of new jaggery, raw mango pieces and neem flowers and new tamarind which truly reflect life - a combination of sweet, sour and bitter tastes!
