By Ugadhi Pachadi is a traditional dish made in South India, especially in the states of Andhra Pradesh, Telangana, Karnataka, and Tamil Nadu, to celebrate the Telugu New Year, known as Ugadi.
Preparation Of Ugadhi Pachadi:
Ingredients:
- Raw mango – 1 small (finely chopped)
- Jaggery – 1/2 cup (grated)
- Neem flowers – 1 tablespoon (optional)
- Tamarind paste – 1 tablespoon
- Chana dal (Bengal gram) – 1 tablespoon (roasted)
- Fresh coconut – 2 tablespoons (grated)
- Green chili – 1 (finely chopped)
- Salt – a pinch
- Water – 1/2 cup
- Ghee – 1 teaspoon
- Mustard seeds – 1/2 teaspoon
- Curry leaves – a few
Instructions:
- In a mixing bowl, add grated jaggery and water. Mix well until the jaggery is dissolved completely.
- Add chopped raw mango, tamarind paste, neem flowers (if using), grated coconut, roasted chana dal, finely chopped green chili, and a pinch of salt to the jaggery-water mixture. Mix everything well.
- Heat ghee in a small pan. Add mustard seeds and let them splutter. Then add curry leaves and fry for a few seconds.
- Pour the tempering over the prepared Ugadi Pachadi mixture. Mix everything together.
- Your Ugadi Pachadi is ready to serve.People typically serve it chilled or at room temperature as a part of the Ugadi festival meal.
Ugadi Pachadi symbolizes the different flavors of life – sweet, sour, tangy, bitter, and spicy, representing the various experiences one encounters in life.
