Individuals have always given pride of place to festivals, since it is a time for getting their kin together.
Ugadi is a festival of many shades and unites people. It ushers in the New Year and fills the hearts of people with joy and contentment. The festival marks the beginning of a new Hindu lunar calendar with a change in the moon’s orbit.
Ugadi is celebrated with festive fervour in Karnataka and Andhra Pradesh. In Maharashtra, it is known as Gudi Padwa. With the advent of Ugadi, the naturally-perfumed jasmine flowers spread a
sweet fragrance, which is perhaps unmatched.
While large garlands of jasmine are offered to deities, jasmine flowers woven in clusters adorn the braids of women.
In this season, raw mangoes spread their aroma in the air. Jaggery made from a fresh crop of sugarcane adds flavour to typical dishes associated with the fest. Ugadi pachchadi is one such dish that has become synonymous with the festival. It is made of fresh jaggery, raw mango pieces and neem flowers and tamarind which truly reflect life - a combination of sweet, sour and bitter experiences.
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 called Puliogure and Holige. The Maharashtrians make Puran poli or sweet rotis.
On Ugadi day, people wake up before dawn and after a bath decorate the entrance of their homes with fresh mango leaves.
In the hinterland, people splash fresh cowdung water on the ground in front of their house and draw colourful rangoli designs. After performing rituals at home, they visit temples. People also use the occasion to renew old ties and call on friends and relatives to greet them.
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