I wanted to post this recipe during Ugadi/ Kannada-Telugu New Year itself. But something or the other comes up and I never got a chance to post. Finally this blogging marathon theme helped me bring this recipe out.
Bevu in kannada means neem flower and bella is jaggery. Quoting from Wikipedia, Bevu-Bella/ Ugadi Pachadi symbolizes the fact that life is a mixture of different experiences (sadness, happiness, anger, fear, disgust, surprise), which should be accepted together and with equanimity through the New Year. The eating of a specific mixture of six tastes symbolizes the different experience.
The special mixture consists of:
- Dried Neem Flowers for bitterness signifying sadness
- Jaggery for sweetness signifying happiness
- Green chilly for its heat signifying anger
- Salt for saltiness signifying fear
- Tamarind paste/juice for its sourness signifying disgust
- Raw mango for its tang signifying surprise.
Usually we take 1/4 tsp of each and mix it with 1/4 cup of water and keep it for neivediyam and have a tbsp of it after the pooja.. Also we don’t use cut raw mangoes. We grind them and take 1/4 tsp of the grinded mixture.
Here is the Bevu Bella,
- Dried Neem Flowers - 1/4 tsp
- Jaggery - 1/4 tsp
- Green chilly - 1 slit into halves
- Salt- 1/4 tsp
- Tamarind paste/juice - 1/4 tsp or soak 1 inch piece in 1/4 of water and extract the juice
- Raw mango grated - 2 tbsp
- Dry roast the neem flowers.
- Grind the grated mango.
- Now mix all the ingredients in the tamarind water and make sure the jaggery and salt dissolves.
- Thats it the ugadi pachadi is ready.
- You can use the grated mango directly. We just grind them as that it dissolves well.
Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 56
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interesting to learn about the symbolism of the dish
Wow! What an authentic recipe! Never knew about this. Thanks for sharing in detail..
That is one traditional pachadi with all flavors, symbolizing life.
We used to eat only the neem flowers and the bella. But this will love to try out.
We make Ugadhi pachadi the same way — except we add red chili powder instead of green chili and also include banana in it.
Never tasted this before..Bookmarked, will try soon..
Let me know how it turned out.
That’s one festival dish that we get to taste once a year!..good one to record..
Yeah. We do it only during the festival… thanks
Must try this, looks delicious.
Thanks Sneha
I have tasted this never tried..love ur kukuma sizhimil
Thanks da.. Its a must for us during Ugadi.
Love the kumkum bharani as we call it. Ugadi special pachadi has all the 6 flavors in there.
Thanks Harini
this is a traditional recipe I can have it like that the full bowl my favorite Ugadi recipe
he he.. yeah true. Thanks
Ages i had this pachadi, makes me nostalgic.
:-) Glad it made you nostalgic. Give it a try
nice…very different pachadi …. our is a bit dried version :)
Each and every house hold their own way na.. sometimes amma does it bit dried too. But to drink as theertham this would work and I prefer it this way.. ;-) ;-)
Ugadi pachadi, have not tasted in years. It does have flavors in it. Yum.
Thanks Usha
Very unique pachadi .Looks so nice.
Thanks Sapana
I wait all year around to have this Ugadi Pachadi. It is my “favouritest” ritual of the year!
:-) Me too. Love the reason behind the recipe. Thanks Aruna