Ugadi pachadi will be served also this Ugadi 2020 as its sour and sweet taste I meant to be auspicious to have. Devotees prepare it at home and it is also served in temples.
Festival time in India means much gaiety and also tasty food items. Ugadi 2020 will also be celebrated in an auspicious manner and the traditional Ugadi pachadi will be served to the guests as well as family members.
Hindu New Year celebrations do center around Ugadi pachadi as well. This is a tasty special chutney-like dish. It is a combination of tamarind, neem flowers, jaggery, salt, pepper, and green mango in order to make traditional Ugadi pachadi. It is a favorite item during the festival. Ugadi 2020 will certainly be celebrated well this year also and Ugadi pachadi will be a much-desired item.
1 cup (240 ml) of water, divided
1/4 cup (60 g) of tamarind paste
1 small, raw green mango
1 tablespoon (14 g) of neem flower buds
1 tablespoon (8 g) of grated jaggery
1/4 teaspoon (0.5 g) of ground pepper
1/2 teaspoon (2.5 g) of salt
1. Peel and chop the green mango.
Make use of a vegetable peeler or small knife in order to remove the peel from a small mango. Then use a knife to remove the large seed and dice the mango into 1⁄4 to 1⁄2 inch (0.64 to 1.27 cm) pieces. Set the diced mango aside.
The raw mango has a taste that really makes one feel to have more of the Ugadi pachadi. For an even bigger surprise, leave the peel on the mango when you dice it.
2. Dissolve the tamarind in 1⁄2 cup (120 ml) of water.
Put 1/4 cup (60 g) of tamarind paste into a bowl and pour in 1⁄2 cup (120 ml) of water. Use the fingers or a spoon in order to mix the tamarind until it does get dissolved and is then prepared as a cloudy liquid.
The sweet-sour flavor of tamarind can rather be offish but yet it is relished. Ugadi 2020 will definitely usher in this tasty liquid although it is sour and sweet.
3. Strain the tamarind juice into a bowl and add 1⁄2 cup (120 ml) of water.
Set a small fine-mesh strainer over one’s serving bowl and pour the tamarind juice into it. Get rid of the solids from the pulp that are left in the strainer. Then stir the remaining water into the serving bowl in order to dilute the tamarind juice a little. For a stronger tamarind flavor, dilute it with less water.
4. Stir in the jaggery until it gets dissolved.
Add 1 tablespoon (8 g) of grated jaggery to the tamarind juice in the bowl and then stir gently until it gets completely dissolved.
The sweetness of jaggery represents happiness.
5. Mix in the mango, neem flowers, salt, and pepper.
Stir in about 1 tablespoon (10 g) of the diced mango (or more according to one’s preference), 1 tablespoon (14 g) of neem flower buds, 1/4 teaspoon (0.5 g) of ground pepper, and 1/2 teaspoon (2.5 g) of salt. Serve the Ugadi pachadi as part of your Ugadi celebrations.
It is better to use the Ugadi pachadi soon after mixing it since it does not store well. In South India, In Andhra Pradesh and Telangana, Ugadi is celebrated by the Hindus and is a festival that ushers in the new year of promise and hope. At this festival the Ugadi pachadi is served as it is sweet and sour, thus indicating the good and difficult moments in life.
Also read: Godhuma Rava sweet recipe