Ugadi Special Food Recipes | Ugadi 2025
According to the Hindu calendar, Ugadi Festival is celebrated as the New Year with much fervor in the South Indian states of Karnataka, Andhra Pradesh, Telangana and even some parts of Goa in the western region of India. This day is also referred to as Yugadi or Samvatsaradi, which falls on March 30 in 2025. It is one of the most important festivals as well for these states. Just like food is a unifying and integral part of any celebration in India, the same goes for the festival of Ugadi too. So, here’s a personalized collection of 55 Ugadi Special Food Recipes that you can make easily at your home.
About Ugadi Festival
Like I mentioned in the beginning, Ugadi Festival is celebrated as the day that is the new year for the people of Telugu and Kannada communities in Andhra Pradesh, Telangana and Karnataka.
In Maharashtra, this new year festival is known as Gudi Padwa. For the Sindhi community, it is Cheti Chand. In Punjab, it is called Baisakhi, which is a spring harvest festival.
The Telugu people call it as the Ugadi Festival, whereas the festival is popular by its other term Yugadi for the Kannadigas or the people of Karnataka.
‘Yugadi or Ugadi,’ is a word that is composed of the Sanskrit words ‘yuga’ meaning ‘age’ and ‘adi’ meaning ‘beginning.’ So, ‘beginning of a new age’ is what the actual meaning is. Thus, a new year or new beginnings.
Some of the common traditions that are followed during the festival of Ugadi are buying new clothes, cleaning homes, offering prayers, making beautiful rangolis with rice powder/paste, sand, flowers, etc., feasting on delish Ugadi Food Recipes and participating in other festivities.
Ugadi Pachadi is one of the classic examples of the Ugadi Special Food recipe that is a specialty traditionally made during this day. The way it is composed, it symbolizes the multi-layered experiences that life has in store for us. Sharing more on this in the coming sections. Do give it a read.
Significance Of Ugadi Festival
Apart from it being the New Year, there are many folklore which explains the mythological significance of the Ugadi Festival. So, before you head on to the compilation of Ugadi Special Food Recipes, read on to know some of them:
- It is believed that Yugadi was the day when Lord Brahma began to create this universe. Once he had completed his 100 years of meditation, his divine origin was realised. Following this awakening, he also recognized his purpose to design the universe. Thus, becoming the architect of the universe.
- Another legend says that Ugadi was the day when Lord Rama of the Hindu epic Ramayana, was officially crowned as the king of Ayodhya. The citizens of Ayodhya commemorated the victory of good over evil by crowning him the king on this day.
- According to some, the day of Ugadi is also recognized as the day when the ultimate form and source of Divine, Lord Krishna ended his time on Earth. Thus, flagging off the beginning of a new ‘yuga’ or ‘age’ called as the Kali Yuga. The departure of Krishna is actually considered inauspicious. But the positive impacts of Kali Yuga, had more than made up for it.
Ugadi Food
Like I mentioned earlier, one of the most important Ugadi Recipes that is prepared during Ugadi Festival is the Ugadi Pachadi. The Ugadi pachadi signifies all the 6 tastes – sweet, salty, spicy, sour, astringent and bitter. Thus, also signifying the main essence of this festival and how life should be a balance of sweet, sour and bitter.
The 6 ingredients included in making this unique pachadi have one of these tastes in each one of them. These 6 tastes correspond to the 6 emotions of life which everyone goes through – joy, sadness, anger, fear, disgust and surprise.
In Karnataka, a mixture of neem leaves and jaggery is consumed. This is known as bevu bella, where the Kannada word ‘bevu’ means ‘neem flowers’ and ‘bella’ means ‘jaggery.’ This is one of the unique Ugadi special food item that is famous in this part of South India.
In addition to this pachadi, other sweets and snacks are also made as common Ugadi Food Recipes. Here, in this collection, I have shared recipes that you can easily make on Ugadi Festival. I have divided the list into popular Ugadi recipes, sweets, snacks, and finally and lunch and dinner ideas.
Remember some of these recipes may have onion and garlic. Omit adding them, if you are making a satvik meal or if you plan to offer the food to the deities.
Most of these recipes for Ugadi are simple, fuss-free, yet delicious. I have some of the most famous and classic recipes as well as others in sweets/desserts, snacks/savories and lunch and dinner options too. Many of them are nutritious, even vegan too.
Life’s a mélange of sweet (jaggery), sour (raw mango), bitter (neem). Make it a balanced one! So, here’s wishing all my readers, a very Happy Ugadi!
55 Ugadi Special Food Recipes
Popular Recipes
Below are some of the essential and popular recipes for Ugadi Festival. This section includes sweets, savories as well as rice-based dishes.
Ugadi Pachadi is a traditional dish from South Indian cuisine, symbolizing the essence of life with its blend of 6 distinct flavors – sweet, sour, salty, bitter, tangy, and spicy. Prepared during the Ugadi festival, it typically includes jaggery, tamarind, neem flowers, black pepper, raw mango, and salt, each representing different emotions and experiences.
A unique and special sweet from the Andhra cuisine, called Poornam Boorelu, is a golden fried treat filled with a sweet fragrant mixture of cooked and mashed chana dal, grated coconut and jaggery. This sweet snack is coated with rice and urad dal batter and later deep fried.
Lemon Rice, the jewel of South Indian cuisine, is a symphony of tangy and aromatic notes, and brings a burst of sunshine to the dining table. What makes this dish truly irresistible is its versatility. It’s a delightful main course for lunch or a perfect accompaniment to a variety of South Indian dishes.
South India’s beloved Curd Rice or Thayir Sadam, a simple yet satisfying meal is a staple in South Indian households, cherished for its creamy texture and refreshing taste. Prepared by mixing cooked rice with creamy yogurt, the dish is then seasoned with a tempering of mustard seeds, curry leaves, urad dal and asafoetida.
Sakkarai Pongal (Sweet Pongal)
Sakkarai Pongal or Sweet Pongal of Tamil Nadu, is a heavenly blend of rice and moong dal cooked to perfection in a rich concoction of jaggery and ghee. It is a symbol of gratitude and prosperity, often prepared during the harvest festival of Pongal to give thanks for the bountiful harvest.
Tamil Nadu’s popular dessert, Paal Payasam, is a creamy rice pudding that is simmered gently in milk and sweetened with sugar. Each spoonful offers a silky, melt-in-the-mouth experience, capturing the essence of South Indian festivity and warmth.
Paruppu Payasam (Moong Dal Payasam)
Paruppu Payasam, a South Indian favorite, transforms humble moong dal into a luscious, velvety dessert enriched with coconut milk and jaggery. With every spoonful, you experience the warmth of roasted dal and the sweet embrace of aromatic cardamom, making it a festive delight.
Tamarind Rice, a cherished gem of Tamil Nadu cuisine, is a harmonious blend of steamed rice and tamarind paste infused with a symphony of spices. Each spoonful of this dish transports you to the bustling kitchens of Tamil Nadu, where the air is filled with the heady aroma of spices and the warmth of tradition.
Rava Kesari is rich indulgent sweet from the South Indian cuisine that is made with cream of wheat, ghee, sugar, and flavored with cardamom, saffron, raisins and nuts. Its smooth, melt in mouth texture, and heavenly flavor make it a quintessential sweet treat that is perfect for festivals and special occasions.
Medu Vada, a beloved South Indian snack, is a crispy, golden-brown delight with a fluffy interior that melts in your mouth. Made from urad dal, these doughnut-shaped treats are traditionally deep-fried to perfection. The texture is both crunchy and soft, offering a delightful contrast with each bite.
Karnataka’s Kesari Bath is a heavenly dessert composed of semolina cooked in ghee, sugar, and spiked with cardamom, saffron and nuts. Its vibrant color, fragrant aroma, and melt-in-mouth texture make it a beloved sweet dish in the region’s culinary tradition.
Panakam is a refreshing South Indian beverage, traditionally prepared during festivals like Ugadi or Rama Navami. Made with jaggery, water, lemon juice, and spiced with cardamom and a hint of dry ginger, it is a natural coolant ideal for hot weather.
Kosambari, a cherished dish from Karnataka, is a refreshing Moong Dal Salad that celebrates simplicity and flavor with its vibrant mix of fresh ingredients. Each bite is a burst of freshness, where tender moong dal mingles with crisp cucumber, grated coconut, fiery green chilies, fresh coriander and zesty lemon juice, and more. Perfect as a light snack or a festive offering.
Ugadi Sweets Recipes
We all love to have sweets during festivals. Right? So, there a variety of sweet dishes that you can make for Ugadi Festival too. Here, I have compiled some of the well-known South Indian recipes of sweets and desserts.
While some are a breeze to make, some take more time and are not so easy. Depending on your schedule and availability of the ingredients, choose any recipe that is the perfect fit for you.
Semiya Payasam of South India is thin vermicelli cooked to perfection in rich, creamy milk, sweetened with sugar, and infused with fragrant cardamom. Each bowl is generously adorned with golden raisins and crunchy cashews, toasted in ghee, adding a delightful texture and nutty flavor.
This Coconut Ladoo recipe, a popular sweet from Maharashtra, is a lovely blend of coconut and condensed milk. It has a nice coconut flavor and taste. The recipe is a breeze to make and gets done in a jiffy.
Crafted from roasted semolina, blended with ghee, sugar, and flavorings, then shaped into bite-sized balls, Rava Laddu is a much-loved sweet delight from Maharashtra. These laddus offer a perfect balance of textures and flavors, making them a cherished treat during festivals and celebrations.
Tamil Nadu’s specialty, 7 Cup Burfi, is a traditional sweet delight that brings together the perfect harmony of gram flour, sugar, ghee and coconut. This unique treat gets its name from the simple yet precise ratio of its ingredients, ensuring a perfectly balanced flavor in every bite. Ideal for festive celebrations or as a special indulgence, this barfi delivers a taste of tradition with every delectable piece.
Maharashtrian-style Coconut Burfi is a delightful confection that captures the essence of coconut, lovingly combined with creamy milk and sweetened to perfection with sugar. Each piece of this traditional treat offers a melt-in-your-mouth experience, where delicate coconut is infused with aromatic cardamom and saffron, creating a symphony of flavors that is both exotic and comforting.
Mysore Pak, Karnataka’s legendary sweet, is an popular confection made from gram flour (besan), ghee, and sugar. These three ingredients when cooked with certain techniques creates a smooth, melt in the mouth texture. Originating from the royal kitchens of the Mysore Palace, this sweet treat is a symbol of culinary excellence and heritage.
Boondi Laddu, an iconic Indian sweet, is a symphony of flavors and textures that captivates with its crispy boondi pearls and luscious sweetness. Each bite-sized ladoo is a delightful blend of golden boondi, infused with fragrant cardamom, saffron, then bound together with a touch of ghee and sugar syrup, creating a heavenly treat that melts in your mouth.
Badam Halwa, an exquisite Indian sweet, elevates the humble almond to a luxurious treat, blending almonds with rich ghee, sugar and saffron. The nutty essence of almonds complements the richness of ghee and the delicate sweetness of sugar. It is a celebration of indulgence and tradition, offering a taste of luxury in every bite.
Aval Laddu is a unique sweet combining the goodness of flattened rice with the sweetness of jaggery and the richness of ghee. Each soft laddu offers a unique flavor of poha and jaggery. A simple sweet treat that comes together easily.
Maladu, is a comforting South Indian sweet, made from roasted chana dal, sugar, ghee, and flavorings. It has a melt-in-the-mouth texture with a nice nutty taste of the roasted lentils, the richness of ghee, and the sweetness of sugar. It is ideal for festive celebrations as it a quick sweet to make.
Sabudana Kheer, a jewel of North Indian cuisine, transforms humble tapioca pearls into a delectable dessert that delights the senses with its creamy texture and aromatic richness. This kheer, simmered to perfection in milk infused with cardamom and saffron, offers a delightful contrast between the soft, translucent pearls and the velvety sweetness of the milk base.
Puran Poli is a lentil stuffed flat bread that is sweetened with jaggery and flavored with cardamom. This popular recipe is from the Maharashtra cuisine. A smooth fine stuffing of sweetened, spiced lentils and jaggery is filled in a thin, golden layer of dough, creating a lovely and earthy sweet.
Bobbatlu a.k.a. Holige in different regions, is a beloved South Indian sweet flatbread traditionally prepared during festivals like Ugadi, Diwali, and other special occasions. At its core, it is made from 2 primary components: the outer dough and the sweet filling, usually consisting of chana dal (split Bengal gram) and jaggery.
Banana Appam a.k.a Sweet Appam, is a delightful treat that tantalizes the taste buds with its golden brown exterior and soft, sweet center. Made from ripe bananas, jaggery, and a hint of cardamom, each bite offers a harmonious blend of natural sweetness and aromatic spices. Perfectly crisp on the outside and tender on the inside.
Aval Payasam of Tamil Nadu, made with thick flattened rice (aval), milk, and sugar, is a creamy dessert enriched with the delicate flavors of cardamom and saffron. Each spoonful of this dessert transports you to the heart of Tamil Nadu, where traditional ingredients and love come together to create a dessert that’s both comforting and festive.
The 7-ingredient Dry Fruit Laddu is a powerhouse of nutrition, bringing together the rich flavors and textures of almonds, cashews, raisins, dates, figs, coconut and a touch of cardamom. Ideal for a quick energy boost or a guilt-free indulgence, it is a wholesome blend of nature’s best, encapsulating the essence of health and deliciousness in every bite.
Snacks & Savories
Some of the snacks listed below can be made a day ahead. Like murukku, thattai, kara boondi, ribbon pakoda and mixture.
Punugulu, a special dish from Andhra Pradesh, is a delightful fusion of fermented idli or dosa batter, mixed with onions, green chilies, curry leaves, and spices, then deep-fried to golden perfection, offering a crispy exterior and a soft, fluffy interior bursting with flavors.
Murukku, the quintessential South Indian snack, is a crispy delight that has won hearts across generations. Crafted from rice flour and urad dal, its twisted spirals and golden hue make it instantly recognizable and utterly irresistible. Each bite offers a satisfying crunch, seasoned with spices, delivering a burst of savory goodness.
Indulge in the melt-in-mouth goodness of South Indian Butter Murukku, where a blend of flours butter, and aromatic spices is expertly shaped into delicate spirals, offering a delightful crunch and a rich, buttery flavor with each bite.
Thattai, a beloved snack from Tamil Nadu, are crispy, savory, thin, golden discs made from rice flour and lentils, and are seasoned with a blend of spices and herbs, creating a snack that is as flavorful as it is crunchy. Perfect with a hot cup of filter coffee or tea, it is a versatile snack that can be enjoyed at any time of the day.
Savor the tradition and bold flavors of Kara Boondi or Masala Boondi Mixture, a beloved South Indian snack that’s loved for its crispy texture and fiery spices, making it a perfect accompaniment to hot beverages or a delightful addition to festive spreads and celebrations.
Madras Mixture, a popular South Indian snack, is a vibrant medley of flavors and textures that captures the essence of traditional Tamil cuisine. This delightful concoction is a festive favorite that brings joy and excitement to every occasion. It’s a timeless treat that continues to enchant and delight, making it a beloved snack across generations.
Savor the tradition and artistry of Ribbon Pakoda, a beloved South Indian snack that’s loved for its crispy texture and bold spices, making it a flavorful addition to festive spreads or everyday snacking.
Parippu Vada or Dal Vada, is a cherished snack from Kerala that combines simplicity with irresistible flavor. Made from coarsely ground chana dal, these crispy, golden-brown fritters are infused with a medley of aromatic spices like ginger, green chilies, curry leaves, and onions. Served hot with coconut chutney or spicy sambar.
Sabudana Vada, a famous snack from Maharashtra, is a crispy and flavorful delight made from soaked tapioca pearls or sago, mashed potatoes, peanuts, and spices. Golden brown and crunchy on the outside, with a soft and fluffy texture inside, each bite of this vada is a burst of savory goodness with a hint of tanginess from lemon juice.
Mysore Bonda or Mysore Bajji, is a beloved delicacy from Karnataka, offering a delightful blend of crispy exteriors and fluffy, savory interiors. These golden, bite-sized fritters are crafted from a rich batter of urad dal, seasoned with a symphony of spices and herbs that infuse every bite with aromatic bliss. It’s a celebration of regional flavors and culinary traditions.
Channa Sundal (Chickpea Sundal)
Channa Sundal or Chickpea Sundal, is a beloved Tamil Nadu delicacy that perfectly captures the essence of South Indian simplicity and flavor. This dish is a vibrant medley of tender chickpeas sautéed with an aromatic blend of spices, coconut, and curry leaves, creating a wholesome and nutritious snack.
Khara Bath is typically a savory South Indian dish made with semolina, and cooked to perfection with an infusion of ingredients like lentils, spices, aromatics and ground spices. In my recipe, I have also added a mix of veggies that add to the nutritional quotient.
Semiya Upma is a delightful South Indian breakfast dish made with roasted vermicelli and tempered spices. Light yet filling, it is flavored with curry leaves, mustard seeds, cumin seeds, etc., offering a balance of taste and nutrition. This quick-to-make dish is a popular choice for busy mornings.
Lunch & Dinner Ideas
Listed below are some traditional South Indian recipes that are made during Ugadi Festival as well as others.
Mavinakayi Chitranna (Mango Rice)
Karnataka-style Mavinakayi Chitranna or Mango Rice is a symphony of tangy raw mango, aromatic spices, lentils, fluffy rice and more, weaving together a melody of flavors that dance on your taste buds. It has a vibrant hue and refreshing zing, and adds a burst of freshness to your plate.
Coconut Rice is a fragrant symphony of flavors, capturing the essence of tropical bliss in every bite. It showcases the perfect harmony between the creamy richness of freshly grated coconut and the subtle, aromatic spices that define South Indian cuisine. This dish is often prepared as a part of festive meals or offered as a prasadam in temples, symbolizing purity and prosperity.
Bisi Bele Bath, a wholesome dish from Karnataka, is a flavorful one-pot meal made with rice, lentils, and a medley of vegetables simmered in a unique spice blend. Its name translates to ‘hot lentil rice,’ and it is often served during dinner or lunch, with a dollop of ghee, crunchy boondi, or spicy potato chips for added texture and taste.
This is a delicious recipe of spiced brinjal rice from South Indian cuisine. Popular both in the cuisine of Karnataka and Maharashtra, both the regional recipes taste different as some of the ingredients and the spices that go into preparing the dish are different. Makes for lovely dinner meal when paired with raita, papad or chips.
Sambar Sadam or Sambar Rice, is a comforting South Indian one-pot meal that combines cooked rice with a tangy and spicy lentil-based stew, infused with tamarind, vegetables, and aromatic spices. Tempered with mustard seeds, curry leaves, and red chilies, it is a wholesome staple in South Indian homes.
Thengai Paal Sadam (Coconut Milk Rice) is a delightful South Indian dish that combines the creamy richness of coconut milk with the fragrant flavor of rice, offering a simple yet aromatic meal. This traditional recipe, often made for special occasions or festivals, is both comforting and flavorful.
Gutti Vankaya Kura is a signature dish from Andhra Pradesh, featuring tender baby eggplants stuffed with a flavorful mix of ground peanuts, coconut, and spices. Simmered in a tangy, spiced gravy, it delivers a rich and aromatic taste. This vegan delicacy pairs beautifully with steamed rice or roti.
Mysore Rasam, a specialty from Karnataka, is a delightful variation of the traditional South Indian rasam, known for its rich and aromatic flavors. This distinctive dish features a unique blend of spices that sets it apart. It is typically served piping hot as a comforting soup alongside steamed rice.
Here’s a dish that’s vibrant, rich, earthy and a harmony of flavors and textures on your plate. Mango Dal or Andhra-style Mamidikaya Pappu is a comforting embrace of creamy lentils infused with the tangy sweetness of raw mango. Brings warmth and satisfaction to every mealtime of yours.
Tomato Bath is a popular Karnataka rice dish known for its tangy and mildly spiced flavor profile. Prepared with rice, a tomato-based masala, and aromatic spices like cinnamon and cloves, it is a favorite for breakfast or lunch, enjoyed with raita or chutney.
Vegan Peanut Rice is a flavorful South Indian dish where rice is tossed with a fragrant mixture of roasted peanuts, dried red chilies, and aromatic spices like curry leaves and mustard seeds. The flavor is both hearty and satisfying, making it a quick and wholesome meal perfect for lunchboxes or light dinners.
Vegan Ellu Sadam or Sesame Rice, is a traditional South Indian dish made with rice cooked with a fragrant powder of roasted sesame seeds, dried red chilies, and urad dal. Tempered with curry leaves and mustard seeds, it is often prepared during festivals like Ugadi and Pongal.
Ugadi Recipes from the archives was first published on March 2017.
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