Marking the traditional beginning of the Hindu New Year Gudi Padwa or Ugadi is celebrated in many regions, specifically in Maharashtra. This occasion has a great religious and cultural significance, as it symbolises a new beginning, triumph and prosperity; people celebrate it with ardour. A festival without food is complete - Foodism is here with traditional dishes you can make on this auspicious day. 

Ugadi pachadi

Ingredients -

• 1 finely chopped raw mango
• 1 lemon-sized tamarind
• 1.5 tbsp neem flower
• 2 finely chopped green chillies
• Salt to taste 
• Water as required 

Instructions - 

1. Soak tamarind in water for 10 minutes then squeeze and extract its pulp 
2. Take that juice in a bowl, add all the ingredients and mix well; adjust the taste; sweetness and salt. 
3. Chill for a few hours and serves 
4. You can enjoy your Ugadi Pachdi with hot steaming rice, pulihora or masala vada

Neem flower pachadi

Ingredients - 

• 1 tbsp + 1 tsp dry neem flower
• 1 cup tamarind extract
• ⅓ cup jaggery powdered
• ⅛ tsp cardamom powder
• A pinch of salt
• ¼ tsp rice flour
• ¼ tsp mustard seeds and 1 slit green chilli (for tempering) 

Instructions - 

1. Add a tbsp of water to rice flour and make a paste
2. In hot 1/3 cup of water add strained jaggery powder
3. Heat ghee on medium heat in a pan, when it is hot add mustard seeds and green chilli; let it crackle
4. Add the dry neem flower and sauté on a low flame for a minute, without burning the ingredient 
5. Add the tamarind extract and let it boil for 4-5 minutes till the raw smell goes off. Add the jaggery syrup and let it cook for 3 minutes
6. Add rice flour paste and cook till the pachadi thickens
7. Enjoy with rice & sambhar, rasam; can also be paired with dosa & chutney. 

Mango neem flower pachadi

Ingredients - 

• 1 big raw mango
• Handful of neem flowers
• Jaggery 
• 1 cup tamarind
• 1 tsp chilli powder
• 1 pinch turmeric powder
• ½ tsp mustard seeds
• 5-6 curry leaves
• Salt as required 

Instructions - 

1. Soak tamarind in warm water for 15 minutes; mix it & strain to extract the juice from the pulp. 
2. Peel the raw mango and cut into small pieces.
3. Take a pan, add the tamarind juice, and turmeric powder; bring it to a boil. 
4. Add the mango pieces until soft, then add jaggery. Stir for some time then remove from the heat.
5. Take a skillet, heat oil in it, add neem flowers, salt, and chilli powder and fry on medium heat. 
6. Set the fried neem flowers aside, allow them to cool, and grind them into a coarse powder.
7. Mix the neem flower powder into the cooked mango and tamarind mixture.
8. For the seasoning, heat oil in a skillet over medium heat; add the mustard seeds and curry leaves. Stir until the seeds crackle.
9. Season the pachadi with roasted mustard seeds and curry leaves. Adjust salt and jaggery to taste.

Shrikhand

For homemade curd: 

Ingredients - 

• 8 cup (2 litre) milk
• 2 tbsp milk powder
• ½ tsp dahi (yoghurt)

For shrikhand: 

• 2 cups dahi 
• ½ cup powdered sugar
• 2 tbsp saffron water / kesar water
• ¼ tsp cardamom powder
• 10 pistachios, chopped

Instructions - 

1. Take a heavy-bottomed pan, and add milk & milk powder to get more creamy curd. Stir well so there are no lumps. 
2. Add 7 more cups of milk, mix well, and give it a boil on a medium flame. Turn off the flame and keep it aside to get lukewarm. 
3. Transfer it to another vessel to set the curd. 
4. Now stir in ½ tsp curd into lukewarm milk. Use whole red chilli (with its stalk/head) if you want to make a curd without culture or without using curd.
5. Cover and rest in a warm place for 8 hours.  After 8 hours, the milk will be set into curd.
6. Now refrigerate for 2 to 3 hours to have a very thick and creamy curd.
7. For the shrikhand preparation - in a large bowl, place a sieve and spread a muslin cloth. Pour in 2 cups of prepared curd.
8. The curd turns thick and creamy. Take the hung curd into a large bowl and mix well.
9. Add in ½ cup powdered sugar, 2 tbsp saffron water and ¼ tsp cardamom powder. Mix well making sure everything is well combined.
10. Finally, garnish with 10 chopped pistachios and serve shrikhand chilled. Enjoy this delicacy on this Ugadi

Puran Poli 

Ingredients - 

For the Puran: 

• 1 cup chana dal (split Bengal gram)
• 1 cup jaggery (grated)
• ½ tsp cardamom powder
• ¼ tsp nutmeg powder (optional)
• A pinch of salt
• 1 teaspoon ghee

For the Poli: 

• 1 ½ cups whole wheat flour
• ½ cup all-purpose flour (optional, for softer texture)
• A pinch of turmeric powder
• 2 tablespoons oil or ghee
• Water (as needed)

Instructions - 

1. To prepare the filling - wash and soak chana dal for 30 minutes. Pressure cook with 2 cups of water for 3-4 whistles or until soft. Drain excess water and mash or blend dal into a smooth paste.
2. In a pan, heat 1 teaspoon ghee, add the mashed dal, and stir in jaggery. Cook on medium heat until the mixture thickens and starts leaving the sides of the pan.
3. Add cardamom powder, nutmeg powder, and a pinch of salt. Mix well and let it cool.
4. In a mixing bowl, combine wheat flour, all-purpose flour (if using), turmeric, and oil/ghee.
5. Gradually add water and knead into a soft, pliable dough. Cover and rest for at least 30 minutes.
6. Take a small portion of the dough and roll it into a small disc. Place a portion of the puran (sweet filling) in the centre. 
7. Seal the edges by bringing the dough together and flatten slightly. Roll gently into a thin, round poli, using dry flour to prevent sticking.
8. Heat a tawa on medium heat. Cook the poli on one side until golden spots appear, then flip. Apply ghee and cook on both sides until golden brown. Repeat for the remaining dough and filling.
9. Enjoy with spicy dal curry or milk. Can be stored for 2-3 days at room temperature. 

Try any of these authentic recipes and you can also head to the Foodism app for more such unique and delicious recipes to cheer up your festival.