Ugadi pachadi is a special dish made traditionally for Telugu New Year (Ugadi) with six tastes in it. It is prepared in south Indian states like Karnataka, Andhra Pradesh and Telangana. The six distinct tastes representing six emothing of life. Made with simple raw ingredients, neem flour, raw mango, jaggery, tamarind, salt and pepper, this is one of the easiest festival recipes you will ever make.
This special festive dish is prepared during Ugadi, the Telugu and Kannada New Year.
Check out my cucumber kosambari and mango rice recipe which is also made during this occasion.
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What is Ugadi Pachadi?
Ugadi pachadi is a sacred, symbolic dish prepared exclusively on Ugadi (or Yugadi), the Telugu and Kannada New Year celebrated across South India. The word pachadi means a chutney or relish and Ugadi derives from Sanskrit Yuga+ adi - meaning the beginning of a new age.
It is consumed as the very first food on Ugadi after the traditional oil bath and prayers. It is offered to deities and served as prasadam to the family.
By tasting all these tastes on the new year day, we can face the six emotions in the upcoming year equally. Just like during Tamil New Year, we make Mango pachadi.
Ugadi Pachadi Ingredients
- Sweetness - from Jaggery for Happiness and joy.
- Saltiness - from Salt for Fear and Anxiety.
- Spiciness - Black pepper powder for Anger and aversion.
- Tanginess/ Astringent (Vagaru)- Mango for unpleasant and disappointment.
- Bitterness - Neem flower for sadness and frustration.
- Sourness - Tamarind for surprise.
Last Sunday I made this Ugadi pachadi in my cooking demo that I did in Pasir ris community club among the cooking interest group and few friends. Everyone loved this one. I made it with banana in it.
Today I thought of posting this as Ugadi special post. Very simple recipe, made with raw ingredients. There are many variants in this recipe, I have shared a simple one.
I have made this few times, each time using different ingredients. But based on feedbacks and experience, I thought we should stick to the traditional ingredients as much as possible and no variations when it comes to Traditional Ugadi Dishes. Disclaimer: This is my own take on the pachadi and not claiming the traditional method.
Although the word traditional have changed through time as well as from household to household.
Step by step Images
Let's see how to make this Prasadam recipe.
- To begin with, soak tamarind in hot water for minimum 20 minutes.
2. In a mixing bowl, take Jaggery with little water and dissolve it.
- Then mix the tamarind pulp well to smash it and add the tamarind extract to the mixing bowl.
4. After that, strain both to get rid of impurities.
- Now add all the other ingredients.
6. Mix well and Ugadi pachadi is ready to serve.
This is the main item in a Ugadi Festive Food.
Substitutions & Variations
- If you do not get fresh neem flower in the place you live, you can use dried neem flower too. You can soak in water and add to the pachadi. I always carry a stock of dried neem flower whenever I visit India and use up in making rasam, thogayal and for New year especially.
- Some also suggest using few fresh neem leaves if flower is not available. The idea is to use an ingredient that is bitter.
You can add Roasted gram dal (putnalu), Banana or raisin, sliced coconut in this dish.
Top tips
- Make Ugadi pachadi fresh on Ugadi morning itself.
- Start with less of neem flowers and pepper as the two are intense elements. Jaggery and tamarind are the base.
- Since we offer to God, black pepper powder is the traditional choice. Green chilli and chilli powder for spice are usually avoided.
My notes
Apart from the mild bitter taste, I love the flavors from fresh neem flower in this pachadi. So if you can, do use it.
Wishing a Happy Ugadi, to those celebrating!
Recipe card
Ugadi Pachadi Recipe
Ingredients
- ½ cup Mango finely chopped
- ¼ cup Jaggery Powdered
- ¼ teaspoon Salt
- 2 tablespoon Neem flower Fresh
- ¼ teaspoon Black pepper powder
- 1 teaspoon Tamarind Soak for 15 mins in ½ cup hot water
Instructions
- Firstly, soak tamarind in hot water for minimum 20 minutes.
- In a mixing bowl, take Jaggery with little water and dissolve it.
- Then mix the tamarind pulp well to smash it and add the tamarind extract to the mixing bowl.
- After that, strain both to get rid of impurities.
- Now add all the other ingredients.
- Mix well and Ugadi pachadi is ready to serve.
Video
Notes
- Tamarind and Jaggery are added authentically.
- Black pepper powder is preferred to offer God than red chilli powder.
- Instead of neem flower, neem leaves can also be used.
- After a while it is normal for the pachadi to become slightly watery.
Shankari Bagavathi says
naan irukura photo engae ? (angry smiley) 😉 😛
Hima Bindu says
Being a Telugu person, this version of Ugadi pachadi is new to me. Never tried it.
Raks anand says
Yes, authentically jaggery and tamarind juice is added in place of lemon and honey as I have mentioned in my post 🙂