Time Spent Overall: 10m Prep Time: 10m Calories 46
Ugadi Pachadi, one of the most significant foods served at the Ugadi holiday, is primarily enjoyed during the start of April. It’s a side dish that doubles as a beverage and tastes sour and sweet.
For those residing in Andhra Pradesh, this event signifies the start of a new year, making it an auspicious occasion. The key component of this delicious drink is the juicy and refreshing mango. With just a few ingredients—raw mango, jaggery, neem flower, salt, water, tamarind juice, and grated coconut—this dish is really simple. This is a very simple recipe that doesn’t require much work. This specific pachadi has a very distinct flavour; jaggery lends a hint of sweetness and neem blossom adds bitterness. The entire drink has a fiery vibe from the chiles and sour taste from the tamarind juice. From the very first sip, you can undoubtedly sense and taste the combination of many tastes in your mouth. In addition to being served during the Ugadi festival, this delectable Ugadi pachadi can be served as a refreshing summertime treat at get-togethers, birthday celebrations, potlucks, and cat parties.
Ugadi Pachadi Ingredients: 2 Servings
- Two uncooked mangos
- One and a half tablespoons of shredded coconut
- 4 tablespoons of necessary jaggery salt
- Tamarind juice, 250 ml
- As needed, use two teaspoons of green chilli water.
- Three grammes of delicious flowers
Recipe for Ugadi Pachadi
Step 1: Dice the green chilies and mangos.
Wash the raw mangoes and green chilies under running water to begin making this simple and cooling Ugadi Pachadi. Next, chop the green chilies and mangoes into small pieces after peeling them.
Step 2: Combine coconuts, neem blossoms, and raw mangoes.
Combine the dry ingredients (chopped raw mangoes, chiles, shredded coconut, and neem flowers) in a large bowl and stir to combine.
Step 3: Combine the raw mango combination with jaggery and tamarind juice.
Add jaggery, salt, and tamarind juice to the dry mixture now. Stir everything together and add water progressively to taste. At last, your Ugadi Pachadi is prepared for consumption.
