Of course like any festival of India, rangoli is an important part of the celebrations and obviously Rangoli-sans-dots should have some for this occasion and they are there below.One of the important dishes prepared for Ugadi/Gudi Padva is made from neem flowers, green chillies, jaggery, salt and tamarind signifying that life has ups and downs. The lunch is usually heavy. Later the almanac is read to know about festivals, eclipses and other astronomical (or astrological ) information for the year.
Ugadi special - Neem flower pachadi (veppam poo pachadi ) and kosambhir
Ugadi muggulu / Ugadi kolam / rangoli
The next rangoli, is a combination of traditional rangoli, free hand designs and an auspicious rangoli border that I tried for Ugadi. The padi kolam at the centre has floral and traditional decorations on each edge. Four floral designs with three petals have been added on the four sides. A "thoranam" has been added at the top for an auspicious occasion celebration..
The next one is also a combination of padi kolam, free hand rangoli and border designs drawn for Ugadi only difference is that the central padi kolam is drawn by my mother-in-law for festivals and I have not drawn the traditional one but added a few colours. The design is decorated with flowers at the periphery and more designs and patterns on the outside of the rangoli. Four designs with spiral patterns and simple borders have been added at the four corners as shown in the image. Since Tamil New Year is approaching we can use these rangolis for Tamil New Year also. Such colourful and grand but simple rangoli designs can also be drawn for Navratri golu or kolu
After Ugadi the next important festival is Ram Navami. We celebrate the festival with panagam, buttermilk and kosimbhir. All these have a cooling effect since the festival comes during April when it is quite hot in Tamil Nadu. Panagam is prepared by adding jaggery powder in water. Add cardamom, dry ginger. Add lemon juice to get this recipe.
Now, a typical padi kolam also called lines rangoli / lines kolam or geethala muggulu by some through a series of images. Padi kolam is a an auspicious kolam that can be drawn of Friday, festivals and functions ! ( alliteration courtesy - my husband ! ). Decorate the periphery with a kaavi border to complete the rangoli
Another simple padi kolam that can be drawn for Tamil New Year or for Ugadi muggulu with dots. The dot grid used is five by five with 2 and 1 dots ( idukku pulli ) on all four sides. A simple chukki rangoli for Ugadi festival
One more option of a Padi kolam or rangoli with lines for festivals like Ugadi festival celebrations ( also called Gudi Padava in Maharashtra ) is shown through some steps below. These padi kolam aka geethala muggulu in Telugu can be drawn on Fridays also. The muggu shown is with just lines only straight and curved lines. This is a traditional method of drawing kolam. I have added some free hand patterns inside and around . Since we draw these designs free hand without any aid we should try to maintain symmetry to the extent possible. For example we should see that the gaps on the four sides as shown in the first image is as even as possible horizontally and vertically. This will solve most of our problems in drawing this kolam as we connect more lines to connect.
Ugadi Puja offerings
Pitla is usually made for important festivals like Ugadi, Varalakshmi Vratham, Fridays. It is one of the important Tanjore Marathi recipes
A typical South Indian festival menu I prepare particularly for Ugadi is some what like this .
Thoor dhall is cooked in a cooker. Tamarind is soaked in water.
Dhania ( coriander seeds ), gram dhall in equal ratio, one teaspoon pepper for one table spoon of dhania, two or three red chilles, asafoetida are all fried or roasted in oil thoroughly till the dhall becomes golden brown. Now add grated coconut and grind into a fine paste as shown in the photo.
In a pan take a table spoon of oil, saute with mustards, urad dhall and curry leaves. Gently squeeze the tamarind as we do for sambhar and add the solution bereft of tamarind seeds to the pan. Add the vegetables to this solution. I have chosen ring beans and ground nuts. The best combination is arum and ground nuts for pita. We can choose bitter gourd instead of beans or arum ( but bitter gourd is not added when we prepare for festivals ). Allow the entire mixture to boil.
Add the cooked thoor dhall and stir well and cook for five minutes. Now add the ground paste of dhania, gram dhal, asafoetida, pepper and chilles. Add salt to taste. Let the pitla boil for a few minutes with the knob of the gas stove at sim position.
Two types of kosimbhir
Two types of vegetables - ( ladies finger and beans )
Mixed rice - I have prepared mango rice
Pitla with peanuts and home grown cluster beans
Ambode and bonde kadi
Ugadi special - sweet sour pachadi
From my YouTube channel on muggulu or kolam
A collection of rangoli and craft videos for festivals
A collection of rangoli and craft videos for festivals
Subscribe to my rangoli Channel - Rangolisansdots
Some related posts for Ugadi are
After Ugadi the next important festival is Ram Navami.We celebrate the festival with panagam, buttermilk and kosimbhir. All these have a cooling effect since the festival comes during April when it is quite hot in Tamil Nadu. Panagam is prepared by adding jaggery powder in water. Add cardamom, dry ginger. Add lemon juice to get this recipe.
Neer mor - To buttermilk we add unripe mango pieces and cucumber. Seasoning is done with mustard and cumin seeds. Kosimbhir is a type of salad made from moong dhall soaked in water for half an hour. Small pieces of cucumber and carrots ( raw, grated and of course washed ). If mango pieces are added lemon juice extracted from a piece of lemon is not required.
Another important offering for Sri Rama Navami is rava laddu.
Rama Navami recipes - Paanakam , Neer mor ( butter milk ) and Kosimbhir
Sri Rama Navami (celebration of the birth of Sri Rama). Puja is performed to a portrait of Lord Rama. Usually one showing the coronation of Lord Rama is used for performing the puja. Since it is celebrated for nine days in some parts of India it is also called Vasantha Navratri. The nine day festival concludes with the celebration of Rama and Sita called Sita kalyan.
Since Rama Navami is celebrated during summer the traditional recipes include ingredients that are available during summer and also some ingredients that have a cooling effect like moong dhal and cucumber. There is a tradition of inviting guests for this festival and offering them panakam and neer mor that have been offered to Lord Rama. A wonderful tradition that is followed in our country.
Neer mor ( or butter milk - spicy )
Curd is churned into butter milk. To butter milk add few slices of mango, chopped cucumber. Add seasoning with mustard seeds, jeera and asafoetida powder. Curry leaves can be added later or during seasoning.
Dissolve good quality jaggery in water or else after dissolving filter the jaggery . The quantity of jaggery depends upon the degree of sweetness desired. Add cardamom powder, dry ginger powder( sukku powder). Mix all the ingredients well. I have added crushed dry ginger as shown in the photo. Squeeze a lemon and stir well.