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.
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.