Ugadi Pachadi Recipe


2 teaspoon neem flower
4 teaspoon chrushed jaggery (gur)
One small lemon size ball of tamarind made into thick tamarind water (imli)
1/2 teaspoon red chilli powder
1/2 teaspoon mustard seeds(rai dana)
Salt to taste
1 teaspoon oil
1 tablespoon 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.


Ugadi-pachadi recipe


Oil : – 1 tea spoon

Salt: – as per taste

Water: – 3 cups

Red chili powder: – ½ tea spoon

Mustard seeds:  – ½ tea spoon

Tamarind ball: – small lemon size ball

Jaggery: – 4 tea spoon (gud)

Neem flower: – 2 tea spoon

Raw Mango: – 1 tea spoon

Method of preparation:

  1. Take tamarind water into a pan and add the mango pieces into it and boil it properly.
  2. Keep it boiling till mango pieces starts tendering.
  3. Include the jaggery and until it melts properly and become a proper mixture.
  4. Keep it aside from the flame for some time.
  5. Take a medium pan and add the oil into it, hit it properly. Add the mustard seeds and neem flower and fry it till its color changes to brown
  6. Include salt and chili powder as per your taste.
  7. Add this neem flower tadka to the mango and tamarind juice.
  8. Now it is ready to serve.

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