Ugadi Pachadi Recipe
Ugadi Pachadi is a must-have on the day of Ugadi. This pachadi has a burst of flavors: sweet, sour, bitter etc. When you have it, you will taste a blend of flavors. This only means that life is a mixture of experiences: happiness, sorrow, pleasure, sweetness etc.
There are many ways to make Ugadi Pachadi. I have made this pachadi using tamarind, raw mango, neem flowers, chilli powder, salt, jaggery, and coconut. These are the main ingredients used to make this pachadi. Also each and every ingredients add a flavor to the pachadi.
Tamarind Juice offers Sourness
Neem Flowers offers Bitterness
Raw Mango offers Tanginess
Chilli Powder offers Hotness
Jaggery offers Sweetness
Salt offers Saltiness
Some people add sugar cane, bananas, methi seeds, dry fruits, asafoetida etc. Usually, people use fresh neem flowers for the pachadi, since I don’t get fresh ones, I have used dried ones. If you get fresh neem flowers, then use it.
Raw Mango (fresh, washed, chopped) – 1 cup
Neem Tree Flowers/Margosa Flowers (fresh) – 1 tablespoon
Jaggery (grated) – 1 cup
Coconut Pieces (grated, finely chopped) – 1 tablespoon (Optional)
Tamarind Paste – 3 tablespoon
Red Chilli Powder – as required
Salt – as required
Note. The ingredients shown will vary with the original quantity.
Soak tamarind in water and extract the juice. Transfer the tamarind juice to a bowl and then add the other ingredients. Adjust the water, chilli powder and salt according to your liking. Mix well until jaggery is melted. It should be in a drinkable consistency.
Now, Ugadi Pachadi is ready! Serve it in a small bowl.
- You can also add sugar cane, bananas, methi seeds, dry fruits, asafoetida etc.
- Use fresh neem flowers, but be careful while adding neem flowers because they taste bitter.
Ugadi Pachadi Recipe below: