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UGADI PACHADI RECIPE

A sweet and sour pachadi or chutney made of tantalizing ingredients like raw mango,

tamarind, jaggery and neem flowers

Ingredients:

2 tsp neem flower

4 tsp chrushed jaggery (gur)

one small lemon size ball of tamarind made into thick tamarind water (imli)

1/2 tsp red chilli powder

1/2 tsp mustard seeds(rai dana)

Salt to taste

1 tsp oil

1 tbsp finely chopped raw mango (kachcha aam)

1 c water

How to make ugadi pachadi:

First add the raw mango pieces to the tamarind water and bring it to boil.

Boil it till mango pieces are tender

Now to this add jaggery and let it cook till it melts and blends into the

mixture

Remove from heat and keep aside

Now in a pan, heat oil and add mustard seeds let them splutter, add neem

flower and fry till light brown

Now add chilli powder and salt

Mix well

Take this neem flower tadka and add it to the tamarind and mango juice

Serve in small quantities as an accompaniment to the main course food.


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Ugadi Pachadi - Andhra Delicacy Reflecting Different Flavors OfLife

Today we are celebrating Ugadi, the Telugu New Year Day, which is the first festival of

our Telugu calendar and the first big festival that comes afterSankranti.

Our Andhra festival is known by different names in different states of India like Gudi

Padwa in Maharastra and Ugadi in Andhra Pradesh and Karnataka. Whatever the

name this festival takes in different regions, it heralds the dawn of Vasanth Rutu (Spring

Season), which is considered the first season of the year (Chaitra Maasam). Ugadi to theTelugu speaking people marks a beginning of a new year in which nature is in full bloom,

symbolizing regeneration and celebrating the seasons freshness.

With the coming of Ugadi, mango season is in full swing with fresh green mangoes

flooding the rythu bazaars, garlands of marigold, roses, kanakaambaram, chamanti,

naturally perfumed jasmine flowers (mallepuulu) which are in full bloom adorn thedeities in temples and yes, you find most of our Andhra womens braids are adorned with

clusters of mallepuulu (jasmine flowers). The doorways of our homes are adorned withmango leaves which signifies prosperity and general well-being.

But the most unique and significant tradition of Ugadi is beginning the new year withsavoring a unique flavored pachadi (chutney) that epitomizes the spirit of Ugadi called

Ugadi Pachadi,with sweet, sour, pungent and bitter tastes (shadhruchulu or six tastes).

This chutney or sauce is a symbolic reminder of the myriad facets of life in a senseprepares us for the year ahead. Of course, other than the special pachadi we also prepare
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special foods with the use of raw mango like papppu maamidikaaya, maamidi pulihora,

maamidi kobari pachadi,pulihora,bobattulu, payasam andgarellu.

Ugadi Pachadi is a special preparation prepared in every Andhra home on Telugu NewYears day. Its made with fresh tamarind, jaggery(panela), fresh mangoes and neem

flowers (margosa). One can add sugarcane, coconut and bananas also. The sweetness ofjaggery, the sourness of tamarind, the bitterness of neemflower and the pungent flavor of

the green mango skin, spice of the chilli powder ,raw tender mangos taste and lastly saltform the shadhruchulu or six tastes of the sauce.

Ugadi Pachadi Recipe

Prep & Cooking: 20-30 mts

Makes approx 35-40 punukulu

Cuisine: Andhra

.Ingredients:

1 cup of raw fresh mango cleaned, dried, finely chopped along with skin

1 tbsp margosa flowers (neem tree flowers)

1 cup grated jaggery

1 tbsp fresh finely chopped coconut pieces (optional)

3 -4 tbsp tamarind paste
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