• Neem flower and mango, the main ingredients for the Ugadi Pachhadi, on sale on the eve of Ugadi in Visakhapatnam on Thursday. -Photo: C.V. Subrahmanyam
    The Hindu

    Neem flower and mango, the main ingredients for the Ugadi Pachhadi, on sale on the eve of Ugadi in Visakhapatnam on Thursday. -Photo: C.V. Subrahmanyam

  • Neem flower and mango, the main ingredients for the Ugadi Pachhadi, on sale on the eve of Ugadi in Visakhapatnam on Thursday.
    — Photo: C.V. Subrahmanyam

    Neem flower and mango, the main ingredients for the Ugadi Pachhadi, on sale on the eve of Ugadi in Visakhapatnam on Thursday.

There is something very charming about Ugadi celebrations as Telugu people gear up to usher in ‘Durmukhi nama samvatsaram’ on Friday.

Strings of fresh mango shoots are tied to the threshold, the front yards are given a wash before the women folk plan out for an elaborate rangoli patterns followed by an embellishment of fresh flowers. Based on the convenience and choice, a special menu is charted out for the day.

There is something very charming about Ugadi celebrations as Telugu people gear up to usher in ‘Durmukhi nama samvatsaram’ on Friday. The local markets have already been flooded with shoppers stuffing their bags with raw mangoes, a variety of fresh flowers and neem flowers, a day ahead of the festival. “Tomorrow, we may not find time to shop for the festival. So whatever extent possible, I am trying to complete it today, including drawing muggulu and arranging flowers at the front yard,” says V. Madhavi, a homemaker at the MVP Rythu Bazaar.

“Though the basic ingredients such as chopped raw mango, fresh jaggery pieces, neem flowers, tamarind and salt remain constant, we also include banana pieces to tweak the pachidi a bit as per our taste,” says Vijaya Kumari, a resident of HB Colony.

While Telugu people usher in New Year with a host of activities, Kannadigas who have made the port city their home for the last several years say that they celebrate the festival by performing puja in the morning followed by ‘panchanga sravana’, preparing bevu-bella (made of neem leaves plus jaggery) and distributing the same to their near and dear ones.

Source By: http://www.thehindu.com/