Ugadi 2026 Special Recipes: Traditional Foods like Bobbatlu, Pulihora, Payasam & Ugadi Pachadi Variations

Celebrate Ugadi 2026 on Thursday, March 19, 2026

Welcome the Telugu and Kannada New Year with these authentic, time-honored recipes that bring the flavors of tradition to your celebration. Ugadi 2026 falls on Thursday, March 19, 2026, marking the beginning of a new Samvatsara and heralding the spring harvest season.

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The Significance of Ugadi Food Traditions

Ugadi is observed on the first day of the Hindu lunisolar calendar month of Chaitra, typically falling in late March or early April. The festival’s culinary traditions are deeply symbolic, with each dish representing the diverse experiences life offers.

The most important aspect of Ugadi cuisine is Ugadi Pachadi, a unique preparation that combines all six flavors—sweet, sour, salty, bitter, astringent, and piquant. This festive food symbolically reminds people that the following year will consist of not just sweet experiences, but a combination of sweet, sour, salty, and bitter episodes.

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Essential Ugadi 2026 Recipes

1. Ugadi Pachadi (The Six-Flavor Chutney)

Traditional Ugadi Pachadi

Ingredients:

• 1 small ball of tamarind (gooseberry-sized)
• ½ cup jaggery (gud), grated or powdered
• 2-3 tablespoons neem flowers (fresh or dried)
• 1 raw mango, peeled and chopped into small pieces
• 2-3 green chilies, finely chopped
• 1 teaspoon salt
• ½ cup water
• Few curry leaves (optional)

Instructions:

1. Soak tamarind in ½ cup warm water for 15-20 minutes. Extract thick pulp and discard the fibrous parts.
2. If using dried neem flowers, soak them in water for 10 minutes and drain.
3. In a bowl, combine tamarind pulp, grated jaggery, chopped raw mango, neem flowers, green chilies, and salt.
4. Mix well until jaggery dissolves completely. The mixture should have a chutney-like consistency.
5. Add curry leaves if desired and let it sit for 15-20 minutes for flavors to blend.
6. Serve as the first item consumed on Ugadi morning, representing life’s varied experiences.

The Six Flavors Explained:

• Sweet (Jaggery): Joy and happiness
• Sour (Tamarind): Challenges and difficulties
• Bitter (Neem): Sorrow and sadness
• Pungent/Spicy (Green chili): Passion and intensity
• Salty (Salt): Interest and flavor in life
• Astringent (Raw mango): Surprise and new experiences

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Ugadi Pachadi Variation 1: Coconut-Based

Ingredients:

• ½ cup fresh coconut, grated
• ¼ cup jaggery
• 2 tablespoons tamarind pulp
• 1 tablespoon neem flowers
• 1 small raw mango, grated
• 2 green chilies
• ½ teaspoon salt
• ¼ teaspoon roasted cumin powder
• 2 tablespoons water

Instructions:

1. Grind coconut with a little water to make a smooth paste.
2. Transfer to a bowl and add tamarind pulp, jaggery, neem flowers, grated raw mango, finely chopped green chilies, and salt.
3. Mix thoroughly. Add roasted cumin powder for enhanced aroma.
4. Adjust consistency with water if needed. The coconut adds richness and creaminess to the traditional pachadi.

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Ugadi Pachadi Variation 2: Date and Jaggery

Ingredients:

• 6-8 dates, deseeded and chopped
• ¼ cup jaggery
• 2 tablespoons tamarind extract
• 1 tablespoon neem flowers
• ½ raw mango, finely chopped
• 2 green chilies, minced
• Pinch of salt
• ¼ teaspoon black salt (optional, for tangy flavor)

Instructions:

1. Soak dates in warm water for 10 minutes and mash them into a paste.
2. Combine date paste with jaggery, tamarind extract, neem flowers, raw mango, green chilies, and salt.
3. Mix well until all ingredients are thoroughly incorporated.
4. The dates provide natural sweetness and a deeper, caramel-like flavor profile.

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Ugadi Pachadi Variation 3: Banana-Based (Karnataka Style)

Ingredients:

• 1 ripe banana, mashed
• 3 tablespoons jaggery
• 2 tablespoons tamarind pulp
• 1 tablespoon neem flowers
• ½ raw mango, grated
• 1-2 green chilies
• ¼ teaspoon salt
• Pinch of cardamom powder

Instructions:

1. Mash the ripe banana thoroughly in a bowl.
2. Add jaggery, tamarind pulp, neem flowers, grated raw mango, green chilies, and salt.
3. Mix until well combined. Add a pinch of cardamom powder for aromatic enhancement.
4. This variation offers a creamier texture and milder flavor, suitable for those who find traditional pachadi too intense.

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2. Bobbatlu (Puran Poli / Obbattu)

Bobbatlu, also known as Holige in Karnataka or Puran Poli in Maharashtra, is a sweet flatbread filled with lentil-jaggery mixture. This is an essential Ugadi delicacy.

Ingredients:

For the Dough:

• 2 cups all-purpose flour (maida) or wheat flour
• ¼ teaspoon turmeric powder
• 2 tablespoons ghee
• Pinch of salt
• Water as needed
• Extra ghee for roasting

For the Filling (Puran):

• 1 cup chana dal (bengal gram)
• 1½ cups jaggery, grated
• ½ teaspoon cardamom powder
• Pinch of nutmeg powder (optional)
• 2 tablespoons ghee

Instructions:

Preparing the Filling:

1. Wash chana dal thoroughly and pressure cook with 2½ cups water for 3-4 whistles until completely soft and mushy.
2. Drain any excess water and mash the dal while still warm.
3. Heat a heavy-bottomed pan, add grated jaggery and cook on low heat until it melts completely.
4. Add the mashed dal to melted jaggery and mix continuously to prevent lumps.
5. Cook on medium heat, stirring constantly, until the mixture thickens and starts leaving the sides of the pan (about 10-12 minutes).
6. Add cardamom powder, nutmeg powder, and ghee. Mix well.
7. Remove from heat and let it cool completely. Once cooled, make small lemon-sized balls and keep aside.

Preparing the Dough:

1. In a large bowl, combine flour, turmeric powder, salt, and ghee.
2. Gradually add water and knead into a soft, smooth dough. The dough should be softer than chapati dough.
3. Apply a little ghee on the dough surface, cover with a damp cloth, and rest for 30 minutes.

Assembling and Cooking:

1. Divide the dough into small balls (slightly smaller than the filling balls).
2. Take one dough ball, flatten it slightly, and roll it into a 3-inch diameter circle.
3. Place one puran ball in the center, bring the edges together, and seal completely. Ensure no filling is exposed.
4. Dust with flour and gently roll into a 6-7 inch diameter flatbread. Roll carefully to prevent the filling from breaking through.
5. Heat a tawa or griddle on medium heat. Place the rolled bobbatlu and cook.
6. When bubbles appear on top, flip and apply ghee generously on both sides.
7. Cook until golden spots appear on both sides.
8. Remove and serve hot with ghee or milk.

Pro Tips:

• The key to perfect bobbatlu is getting the right consistency of the filling—it should be thick enough to hold shape but not dry.
• If the filling is too moist, it will break through the dough while rolling.
• Use generous ghee for authentic taste and aroma.

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3. Pulihora (Tamarind Rice)

Pulihora is a tangy, flavorful rice dish that’s a Ugadi staple, especially in Andhra Pradesh and Telangana.

Ingredients:

For Rice:

• 3 cups cooked rice (preferably day-old rice)
• 3 tablespoons sesame oil or any vegetable oil

For Tamarind Mixture:

• Lemon-sized ball of tamarind
• ½ cup water
• ½ teaspoon turmeric powder
• Salt to taste

For Tempering:

• 3 tablespoons sesame oil
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 2 dried red chilies, broken
• 2 green chilies, slit
• 10-12 curry leaves
• ¼ cup peanuts
• ¼ cup cashews (optional)
• 2 tablespoons chana dal
• 2 tablespoons urad dal
• Pinch of asafoetida (hing)

For Spice Powder:

• 2 tablespoons coriander seeds
• 1 tablespoon chana dal
• 1 tablespoon urad dal
• 4-5 dried red chilies
• ½ teaspoon fenugreek seeds

Instructions:

Preparing Spice Powder:

1. Dry roast coriander seeds, chana dal, urad dal, red chilies, and fenugreek seeds on low heat until aromatic.
2. Cool completely and grind to a fine powder. Set aside.

Preparing Tamarind Extract:

1. Soak tamarind in ½ cup warm water for 15 minutes.
2. Extract thick pulp, add turmeric powder and salt. Keep aside.

Making Pulihora:

1. Cook rice and spread it on a plate to cool. Each grain should be separate.
2. Mix 3 tablespoons oil into the cooled rice to prevent grains from sticking.
3. Heat oil in a pan for tempering. Add mustard seeds and let them splutter.
4. Add cumin seeds, broken red chilies, green chilies, curry leaves, and asafoetida.
5. Add chana dal and urad dal. Fry until golden.
6. Add peanuts and cashews (if using). Fry until peanuts are roasted.
7. Add the tamarind extract and bring to a boil. Cook for 3-4 minutes until raw smell disappears.
8. Add the prepared spice powder and mix well. Cook for 2 more minutes.
9. Remove from heat and let it cool slightly.
10. Pour this tempered tamarind mixture over the rice and mix gently but thoroughly. Use a light hand to keep rice grains intact.
11. Adjust salt and spice level as per taste.
12. Garnish with more curry leaves if desired.

Serving Suggestions:

• Serve at room temperature with papad, pickle, or yogurt
• Pulihora tastes even better after a few hours as flavors meld together
• Can be stored in refrigerator for 2-3 days

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4. Payasam (Kheer Variations)

Payasam is an essential sweet dish for any South Indian festival. Here are three popular variations for Ugadi 2026.

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Semiya Payasam (Vermicelli Kheer)

Ingredients:

• 1 cup vermicelli (semiya), roasted
• 4 cups whole milk
• ¾ cup sugar
• 4 tablespoons ghee
• 10 cashews
• 10 raisins
• ½ teaspoon cardamom powder
• Few strands of saffron (optional)
• 1 tablespoon warm milk (for saffron)

Instructions:

1. If using un-roasted vermicelli, heat 2 tablespoons ghee in a pan and roast vermicelli until golden. Set aside.
2. Soak saffron strands in warm milk.
3. Boil milk in a heavy-bottomed pan on medium heat.
4. Once milk comes to a boil, add roasted vermicelli and cook for 5-6 minutes until soft.
5. Add sugar and stir until dissolved. Cook for another 3-4 minutes.
6. In a separate small pan, heat remaining ghee, fry cashews until golden, add raisins and fry until they puff up.
7. Add the fried nuts and raisins to the payasam.
8. Add cardamom powder and saffron milk. Mix well.
9. Simmer for 2-3 minutes and remove from heat.
10. Serve warm or chilled.

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Moong Dal Payasam (Hesaru Bele Payasam)

Ingredients:

• ¾ cup moong dal (split yellow lentils)
• 1 cup jaggery, grated
• 4 cups milk
• 4 tablespoons ghee
• ½ cup fresh coconut, grated
• ½ teaspoon cardamom powder
• 2 tablespoons cashews
• 2 tablespoons raisins

Instructions:

1. Dry roast moong dal on low heat until aromatic and lightly golden. Don’t over-roast.
2. Wash and pressure cook the roasted moong dal with 2 cups water for 2 whistles. It should be very soft and mushy.
3. Mash the cooked dal while warm and set aside.
4. Boil milk in a separate pan.
5. Add mashed dal to the boiling milk and mix well to avoid lumps.
6. Add grated jaggery and stir until completely dissolved.
7. Add grated coconut and cook on medium heat for 8-10 minutes, stirring occasionally.
8. Heat ghee in a small pan, fry cashews and raisins until golden.
9. Add fried nuts to the payasam along with cardamom powder.
10. Mix well and simmer for 3-4 minutes. The payasam will thicken as it cools.

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Saggubiyyam Payasam (Sabudana Kheer)

Ingredients:

• ½ cup sabudana (sago/tapioca pearls)
• 1 liter full-fat milk
• ¾ cup sugar
• 3 tablespoons ghee
• 10 cashews, halved
• 10 almonds, sliced
• 10 raisins
• ½ teaspoon cardamom powder
• Pinch of saffron
• ¼ cup condensed milk (optional, for extra richness)

Instructions:

1. Rinse sabudana in water 2-3 times. Soak in 1 cup water for 2-3 hours until pearls become soft.
2. Drain excess water from sabudana.
3. Boil milk in a heavy-bottomed pan on medium heat, stirring occasionally to prevent sticking.
4. Once milk comes to a boil, add drained sabudana. Stir continuously to prevent lumps.
5. Cook on medium-low heat for 15-20 minutes until sabudana becomes translucent and soft.
6. Add sugar and saffron. Stir well until sugar dissolves.
7. If using condensed milk, add it now and mix thoroughly.
8. Heat ghee in a small pan. Fry cashews, almonds, and raisins until golden.
9. Add the fried dry fruits to the payasam.
10. Add cardamom powder and mix well.
11. Simmer for 5 more minutes. The payasam will thicken as it cools.
12. Serve warm or at room temperature.

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5. Additional Ugadi Special Dishes

Pongal (Savory Rice-Lentil Porridge)

Ingredients:

• 1 cup rice
• ¼ cup moong dal (split yellow lentils)
• 3 cups water
• 3 tablespoons ghee
• 1 teaspoon cumin seeds
• 1 teaspoon black pepper, crushed
• 1 inch ginger, minced
• 10-12 curry leaves
• 2 tablespoons cashews
• ½ teaspoon asafoetida
• Salt to taste

Instructions:

1. Dry roast moong dal lightly until aromatic.
2. Wash rice and roasted dal together. Pressure cook with 3 cups water and a pinch of turmeric for 3 whistles.
3. Mash the cooked rice-dal mixture while warm. It should be soft and mushy.
4. Heat ghee in a pan. Add cumin seeds and let them splutter.
5. Add crushed black pepper, minced ginger, curry leaves, and cashews. Fry until cashews turn golden.
6. Add asafoetida and immediately pour this tempering over the mashed rice-dal mixture.
7. Add salt and mix thoroughly.
8. Serve hot with coconut chutney and sambar.

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Vadalu (Crispy Lentil Fritters)

Ingredients:

• 1 cup urad dal (split black gram)
• 2 green chilies
• 1 inch ginger
• Few curry leaves
• ½ teaspoon cumin seeds
• Salt to taste
• Oil for deep frying

Instructions:

1. Soak urad dal for 3-4 hours. Drain completely.
2. Grind to a thick, fluffy batter with minimal water. The batter should be thick enough to hold shape.
3. Add finely chopped green chilies, grated ginger, curry leaves, cumin seeds, and salt. Mix well.
4. Heat oil for deep frying.
5. Wet your hands, take a small portion of batter, and shape into small round fritters.
6. Alternatively, use a wet spoon to drop batter portions directly into hot oil.
7. Fry on medium heat until golden brown and crispy.
8. Drain on absorbent paper.
9. Serve hot with coconut chutney.

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Ariselu (Sweet Rice Fritters)

Ingredients:

• 2 cups rice flour
• 1½ cups jaggery
• ¼ cup water
• ½ teaspoon cardamom powder
• 2 tablespoons sesame seeds (white or black)
• Ghee for frying
• Banana leaf or parchment paper for shaping

Instructions:

1. Melt jaggery with ¼ cup water on low heat. Strain to remove impurities.
2. Bring jaggery syrup to one-string consistency (when a drop of syrup forms a thread between fingers).
3. Add rice flour gradually to hot jaggery syrup, stirring continuously to prevent lumps.
4. Mix until a smooth, thick dough forms. Add cardamom powder and sesame seeds.
5. The dough should be warm and pliable.
6. Grease banana leaf or parchment paper with ghee.
7. Take a lemon-sized ball of dough, place on greased leaf, and flatten gently into a 3-4 inch disc.
8. Heat ghee in a pan for frying.
9. Carefully slide the flattened disc into hot ghee.
10. Fry on medium-low heat until golden brown on both sides.
11. Drain on absorbent paper.
12. Store in airtight container once completely cooled.

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Ugadi 2026 Menu Planning

Traditional Morning Menu

1. Ugadi Pachadi (mandatory first taste)
2. Neem leaves with jaggery
3. Fresh fruit platter

Main Meal Menu

Option 1: Traditional Andhra Menu

• Pulihora (Tamarind Rice)
• Bobbatlu (Sweet)
• Vadalu (Fritters)
• Mango Pickle
• Papad
• Semiya Payasam

Option 2: Karnataka Style Menu

• Bisi Bele Bath
• Holige (Bobbatlu)
• Kosambari (Lentil Salad)
• Tovve (Dal Preparation)
• Moong Dal Payasam

Option 3: Mixed Regional Menu

• Pongal
• Pulihora
• Bobbatlu
• Ariselu
• Saggubiyyam Payasam
• Mango Chutney

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Tips for Perfect Ugadi Cooking

1. Advance Preparation: Prepare spice powders, roast vermicelli, and soak lentils a day before.
2. Quality Ingredients: Use fresh jaggery, good quality tamarind, and aromatic spices for authentic flavors.
3. Temperature Control: Many Ugadi dishes require slow cooking at controlled temperatures. Don’t rush the process.
4. Fresh Neem Flowers: If fresh neem flowers aren’t available, dried ones work well when soaked properly.
5. Consistent Texture: For bobbatlu, ensure the puran filling is the right consistency—neither too moist nor too dry.
6. Rice Selection: Use aged rice for pulihora and payasam for better texture and absorption.
7. Ghee is Essential: Don’t skimp on ghee in traditional recipes—it’s crucial for authentic taste.
8. Make Ahead: Dishes like pulihora and payasam taste better when made a few hours in advance, allowing flavors to develop.

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Storing Ugadi Delicacies

Bobbatlu: Store in airtight container at room temperature for 2-3 days. Can be refrigerated for up to a week. Reheat in microwave or on tawa before serving.

Pulihora: Stays fresh at room temperature for 1 day, refrigerated for 3-4 days. Best consumed fresh.

Payasam: Refrigerate in airtight container for up to 3-4 days. Can be frozen for up to 2 weeks.

Ariselu: Store in airtight container at room temperature for up to 2 weeks.

Vadalu: Best consumed fresh. If storing, keep in airtight container for 1-2 days and reheat in oven before serving.

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The Spiritual Significance of Ugadi Foods

The pachadi festive dish symbolically reminds people that the following year will consist of not just sweet experiences, but a combination of sweet, sour, salty, and bitter episodes. Just as we accept all six flavors in Ugadi Pachadi, we’re reminded to accept life’s varied experiences with equanimity.

The ritualistic consumption of neem leaves with jaggery or sugar on Ugadi morning represents the acceptance that life brings both bitter and sweet moments. This simple act sets the tone for embracing whatever the new year brings with grace and resilience.

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Modern Twists on Traditional Recipes

Fusion Ugadi Pachadi

Create a modern version by adding pomegranate seeds for additional texture, or substitute honey for jaggery for a different sweetness profile. Some contemporary cooks add a touch of orange zest for citrus notes.

Chocolate Bobbatlu

For a fusion dessert, add cocoa powder to the traditional puran filling for chocolate bobbatlu that children especially enjoy.

Quinoa Pulihora

For a health-conscious version, substitute quinoa for rice in pulihora. The preparation method remains the same.

Vegan Payasam

Use coconut milk instead of dairy milk and jaggery instead of sugar for completely vegan payasam options.

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Conclusion

Ugadi 2026 is a time to celebrate new beginnings, honor traditions, and create memories with loved ones. Ugadi in 2026 is on the 19th of March, Thursday, so mark your calendars for this auspicious occasion.

These traditional recipes connect us to generations past while creating joy in the present. Whether you’re preparing the essential Ugadi Pachadi, rolling out perfect bobbatlu, or simmering fragrant payasam, each dish carries the essence of this beautiful festival.

May this Ugadi bring you and your family prosperity, happiness, and the wisdom to appreciate all of life’s flavors—sweet and bitter alike.

Ugadi Subhakankshalu! / Ugadi Habbada Shubhashayagalu!

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FAQ: Ugadi 2026 Recipes

Q: Can Ugadi Pachadi be made without neem flowers?
A: While neem flowers are traditional and represent the bitter aspect of life, if unavailable, you can use a tiny amount of bitter gourd juice or simply increase the other five flavors.

Q: What’s the difference between Bobbatlu, Holige, and Puran Poli?
A: They’re regional names for the same sweet flatbread—Bobbatlu in Telugu regions, Holige in Karnataka, and Puran Poli in Maharashtra. The basic preparation is similar with minor regional variations.

Q: Can I make these recipes in advance?
A: Yes! Pulihora, payasam, and ariselu can be made a day ahead. Bobbatlu can be made 2-3 days in advance and reheated. However, Ugadi Pachadi is best made fresh on the morning of Ugadi.

Q: Is there a substitute for jaggery in these recipes?
A: While jaggery is traditional and provides a unique flavor, you can substitute with brown sugar or coconut sugar. However, avoid white sugar as it lacks the depth of flavor that jaggery provides.

Q: How can I make my bobbatlu softer?
A: The key is to make a soft dough (softer than chapati dough), cook the puran filling to the right consistency (not too dry), and roll gently. Also, applying ghee while cooking keeps them soft.

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Happy Ugadi 2026 from www.hindutone.com! May your new year be filled with delicious flavors and beautiful moments.