As April 14 marks the beginning of the Tamil New Year, also known as Puthandu, people across Tamil Nadu celebrate this auspicious occasion with joy, rituals, and traditional feasts. This day symbolizes renewal, prosperity, and gratitude for the past year while welcoming new beginnings with optimism. Interestingly, this date also coincides with other regional New Year celebrations in India, such as Poila Boishakh in Bengal, Bihu for Assamese, Baishakhi for Punjabis and Vishu in Kerala, making it a time of nationwide festivity.

Manipur, Tripura, Odisha, Bihar, Uttar Pradesh, Himachal Pradesh, Haryana, Rajasthan, etc., too celebrate their new year festivities on the same day.

Tamilians celebrate the new beginnings of the year by offering neem flowers, mangoes, jackfruit, betel leaves and bananas to the God as a part of rituals and to mark the seasonal change.

These festivals are rich in cultural significance and are celebrated with various rituals and traditions, including the use of key ingredients that hold special meaning.

The month of April witnesses a lot of allergies during the transition to peak summer. According to Ayurveda, neem flowers, raw mango, jackfruit, betel leaves and bananas provide immunity and instant energy from the summer heat.

Read On To Know The Benefits:

Neem Flowers:

Neem flower is a powerful ingredient that soothes your whole system ahead of the scorching summer months. It is a potent antiseptic that cleanses the body and useful in treating various skin diseases and allergies, common in summer. Neem flower is used in making delicious rasam, powders and chutneys.

Raw Mango

Raw mango is a summer treat bestowed by Mother Nature to pacify the body from intense heat and dehydration. The wealth of vitamins and minerals in raw mango trigger the immune system and promote overall health.

Jackfruit

Jackfruit is a powerful superfood that comes with whopping amounts of antioxidants and other essential nutrients aid in curing digestive problems and foodborne illness. A great vegan meat substitute regulates diabetes and helps in losing weight.

Betel Leaves:

Betel leaves hold a significant place in all religious rituals and provide a host of healing health benefits too. The strong antiseptic and antifungal properties of betel leaves give instant relief from fungal infections and allergies.

Bananas:

Bananas are loaded with a wealth of essential nutrients. Rich in potassium it helps in correcting electrolyte balance and provide you with an instant source of energy.

Additional Ingredients Benefits

Jaggery

Jaggery, a natural sweetener obtained from sugarcane juice, is a key ingredient in many dishes prepared during Puthandu and Vishu. It symbolizes sweetness and the hope for a sweet and joyful year ahead. Jaggery is used in various festive dishes, including sweets and the Maanga Pachadi, adding a touch of sweetness to the celebrations.

Rice

Rice is a staple ingredient in South Indian cuisines and holds symbolic significance in both Puthandu and Vishu celebrations. It represents abundance, prosperity, and fertility. Rice is used in various festive dishes, including sweets and savoury dishes, prepared to mark the beginning of the new year.

Gold

Gold is considered auspicious and is often bought or gifted during Puthandu and Vishu. It symbolizes wealth, prosperity, and good fortune. Many people buy gold jewellery or items as an investment and to usher in prosperity in the new year.

A significant part of Puthandu is preparing a special feast that incorporates five key ingredients, each representing different aspects of life—sweetness, bitterness, tanginess, spice, and saltiness—symbolizing the various emotions and experiences one encounters throughout the year. Understanding their importance adds a deeper meaning to the celebrations and enhances the spiritual essence of the festival. 

Veppampoo Pachadi (Neem Flower Chutney)

A traditional Tamil dish, Veppampoo Pachadi is a bittersweet delicacy prepared during Puthandu (Tamil New Year) as part of the festive feast. Made with neem flowers (veppampoo), jaggery, tamarind, and spices, this unique dish represents the balance of life—bitterness for challenges, sweetness for happiness, and tanginess for surprises. Apart from its symbolic value, neem flowers are packed with antioxidants and digestive benefits, making this dish a healthy and meaningful addition to the Tamil New Year meal.

Expert Tips:

Neem flowers are known for their detoxifying and immunity-boosting properties. Roasting them in ghee reduces their bitterness while enhancing their flavour. Fresh or dried neem flowers can be used, but roasting is essential to bring out their best taste.

Ingredients:

Neem flowers (Veppampoo) – 1 tbsp (fresh or dried)

Tamarind – 1 small lemon-sized ball (soaked in water)

Jaggery – 2 tbsp (adjust to taste)

Mustard seeds – ½ tsp

Green chili – 1, chopped

Curry leaves – 1 sprig

Salt – to taste

Water – 1 cup
Ghee – 1 tsp

Oil – 1 tsp

Method:

• Heat ghee in a pan and lightly roast the neem flowers until golden brown. Set aside.
  
  
• Extract tamarind pulp from the soaked tamarind and bring it to a boil in a pan with water, salt, and green chili.
  
  
• Once the raw smell disappears, add jaggery and let it dissolve completely.
  
  
• In a separate pan, heat oil and temper with mustard seeds and curry leaves.
  
  
• Add the roasted neem flowers to the tamarind-jaggery mixture and let it simmer for a couple of minutes.
  
  
• Remove from heat and serve warm as a side dish with steamed rice.
  
  

Veppampoo Pachadi is a perfect blend of health and tradition, offering a unique taste while embracing the essence of Tamil New Year.

(This article is reviewed by Soumita Basu Ayurvedic Pharma Expert)

M Sowmya Binu:

With over 15 years of experience and a Postgraduate Degree in Nutrition, M Sowmya Binu is a seasoned professional. She specializes in creating personalized diet plans, emphasizing the integration of medication with dietary intake for overall wellness. Passionate about educating individuals, Sowmya develops insightful content covering food, nutrition, supplements, and health