8 April, 2016

Festival lunch Platter| Ugadi festival Platter

Posted in : PLATTER on April 8, 2016 by : Divya Suresh Tags: celebrations, festival sweets, healthy, home made, nutritious, savories, special occasions, sweets

UGADI is the new year day for the Hindus, based on the Hindu calendar according to the movement of the moon (Lunar). And in some other parts of India this festival is celebrated according to the movement of the Sun.

However mainly the people of two states ie Karnataka and Andhra Pradesh celebrate this festival by this name Ugadi. People of Maharashtra, Punjab, Assam and West Bengal also celebrate this festival by other names, but on the same day.

The Sanskrit word Ugadi means Yuga+Adi = starting of new period ( yuga). Ugadi marks a change in the lunar orbit as well as the beginning of the new Hindu lunar calendar. On this day we take ” Abhyanga ” ( head bath by applying Oil on the head ) and wear New clothes, make Rangoli in front of the house, Decorate the main door and the Pooja room with Mango leaves, neem leaves and Jasmine flowers, We Perform Pooja & eat the mixture of Neem flowers and Jaggery in the form of Prasada.

Special dishes are prepared and enjoyed to mark the festival. The reading of the Pachanga (calendar) is also one of the most important thing necessarily done on this day.

However food….. is the normal trend in all festivals, occupies an important place in this festival too. we prepare……..

Below is the Platter served on a banana leaf for Ugadi festival … ie on 06/04/19

The platter consists of raw mango chutney, split bengal gram & split green gram-cucumber salad, Palak Palya, Chayote squash (seeme badanekayi) palya, Tovve (you just need to skip adding pumpkin and tomato mentioned in the recipe when you make it for festival purpose), Semiya Payasa, Peas lentil ambode, Bele holige (dal pooran poli), Raw mango chitranna (rice), Hooranada kattina saaru , rice and curd (nip

Below ⇓ is this year’s feast prepared for Ugadi… ie on 18/03/18

Please click on the below links to read the recipe –

Raw mango chutney

Instant mango pickle

Kosambari/lentil cucumber Salad

Beans & seemebadane (chayote squash) Palya

Cucumber sasive

Majjige Paldya

Tovve (you just need to skip adding pumpkin and tomato mentioned in the recipe when you make it for festival purpose)

Semiya Payasa

Hooranada kattina saaru (you can check the recipe in the video)

Wheat flour Bele holige

Batani bele ambode

ambode

mavina kayi chitranna/mango rice

Raw Mango chutney, Split green gram and Bengal gram Salad mixed with cucumber ( Kosambari ), two types of dry subji ( Palya ), Dal ( Tovve ), Semiya Kheer, Mango rice, Pooran Poli, Ambode ( dal Vada ), Saaru ( rasam ), Majjige Huli ( Curd curry or kadhi ), Curd rice.