Ugadi Pachadi

This Ugadi Pachadi is traditionally made on Ugadi, Telugu New Year’s Day.  Nowadays it is being made in metal utensils but traditionally it was made in earthen pots.  The taste varies considerably and the one made in earthen pots is superior.

This is usually made using 6 tastes and each signifying an experience of life.  Some make this without using all the 6 tastes.  It varies region to region & family history/traditions.  We do not use Salt (fear) & Chilies/Pepper (Anger) but some do.  If you like, you  can add them when preparing this.

Neem flowers – Bitterness signifying sadness
Jaggery – Sweetness signifying happiness
Raw mango – Tangy signifying surprise
Tamarind – sour signifying disgust

Ingredients:
Roasted bengal gram
Neem flowers
Finely sliced raw mango cubes
Poppy seeds
Grated dry coconut
Jaggery
Tamarind
*Jaggery & tamarind should be in 1:1 ratio

Preparation:
Sort tamarind and soak it in little water along with Jaggery for about 30 min.
Now by adding little water, extract the tamarind juice.  It should be like a thick sauce.
Once done, add water as per your taste and strain it.  If you can take concentrated juice, add less water.
Refrigerate and serve chilled by adding rest of the ingredients as per individual’s interest.

This is usually made using 6 tastes and each signifying an experience of life.  Some make this without using all the 6 tastes.  It varies region to region & family history/traditions.

Neem flowers – Bitterness signifying sadness

Jaggery – Sweetness signifying happiness

Raw mango – Tangy signifying surprise

Tamarind – sour signifying disgust