Celebrate the essence of Ugadi with a taste of tradition and a burst of flavors! Ugadi Pachadi, a unique festive dish, embodies the harmonious blend of six distinct tastes: sweet, sour, salty, bitter, spicy, and tangy. Each ingredient symbolizes different emotions of life, making this recipe not just a culinary delight but a cultural experience. As you prepare this vibrant concoction, you’ll be weaving together a tapestry of flavors that marks the beginning of the New Year with hope, prosperity, and joy.

Ugadi Pachadi Recipe

Ugadi Pachadi is a quintessential part of the Ugadi festival, offering a medley of tastes that represent the various facets of life. This refreshing dish combines the sweetness of jaggery, the tang of tamarind, the spiciness of green chilies, the bitterness of neem flowers, the saltiness of salt, and the subtle astringency of raw mango. Easy to prepare yet profoundly meaningful, Ugadi Pachadi is more than just a dish—it’s a celebration of life’s diverse experiences and a delicious way to welcome new beginnings.

Print Recipe Pin Recipe

Prep Time 10

Cook Time 0

Total Time 10

Course Condiments

Cuisine Indian

Servings 4

Calories 93 kcal

Equipment

Mixing bowl
Spoon or ladle
Knife
Cutting Board
Mortar and pestle
Small saucepan
Strainer
Grater
Citrus Juicer

Ingredients

1 teaspoon tamarind
1/4 cup water – for soaking tamarind
1/3 cup water – to be added later
1/4 cup jaggery – chopped
1/3 cup mangoes finely chopped unripe
2 tablespoons neem flowers
1/4 teaspoon black pepper powder ground black pepper
1/4 teaspoon salt or add as required

Instructions

Let the tamarind soak in water for 40 minutes to an hour. After that, squeeze the tamarind pulp and set it away. Put this tamarind pulp in a bowl.
Later, add ⅓ cup of water to the bowl that has the tamarind pulp or extract in it.
Cut up the sugar and add it.
To get rid of all the sugar, mix it very well with a spoon.
Then add the neem leaves and chopped raw mangoes.
Add black pepper powder and salt to taste. Mix really well.
This ugadi pachadi is a good way to please your gods. After that, serve it as prasad to your family.

Notes

If you want, you can change how much of any of the six items you use.
You can use red chili powder or chopped green chilies instead of black pepper if you want to.
If you want the bitter taste of neem flower, you can use soaked fenugreek seeds or ground fenugreek powder instead.
It’s simple to double or triple the recipe.

Keyword Andhra Ugadi Pachadi Recipe, How to Make Ugadi Pachadi Recipe, Perfect Ugadi Pachadi Recipe, Quick and Easy Ugadi Pachadi Recipe, The Best Ugadi Pachadi Recipe, Traditional Ugadi Pachadi Recipe, Ugadi Pachadi Recipe, Yummy Tummy Ugadi Pachadi Recipe

Nutrition Facts

Nutrition	Value
Calories	93kcal
Carbohydrates	22g
Protein	0.3g
Fat	0.2g
Saturated Fat	0.02g
Sodium	197mg
Iron	0.2mg
Calcium	14mg
Vitamin A	200IU
Potassium	43mg

How Should Ugadi Pachadi Be Stored and For How Long?

Ugadi Pachadi is best enjoyed fresh on the day of preparation to experience its full range of flavors. However, you can store leftovers in an airtight container in the refrigerator for up to two days. Before serving, allow it to come to room temperature. Stir well as the ingredients may settle over time.

Can I Substitute Ingredients in Ugadi Pachadi?

Yes, you can make substitutions based on availability and preference. For instance, if neem flowers are unavailable, you can use fenugreek seeds for a similar bitter taste. If fresh tamarind is hard to find, tamarind paste can be used instead. Adjust the quantities to balance the flavors accordingly.