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Ugadi & Happy Anniversary

27 Mar

Ugadi Pachadi

Ugadi Pachadi is a combination of 6 tastes. Bitter / Chedu (from neem flowers), Sweet / Teepi (from jaggery), Sour / Pulupu ( from tamarind), Salty / Uppu ( from salt), Spicy / Karam ( from green chile) and ogaru / astringent (from tender mango).
Makes: 2 – 4 servings


Fresh / Dried Neem Flowers 1 tsp
Freshly Squeezed Tamarind Pulp 4 tbsps
Grated Jaggery 2 – 3 tbsps
Finely Chopped Tender Mango (peeled and deseeded) 1 tbsp
Finely Chopped Green Chile (deseeded) 1/4 tsp
Salt a pinch

Method of preparation:

Mix all the ingredients together along with quarter cup of water and serve a tbsp of the ugadi pachadi.

Today is Talimpu Anniversary. Thanks to everyone who visited talimpu over these years. Hope I can keep these recipes coming.
Happy Ugadi

Notes: Make sure to adjust any of the ingredients to your preference.

Suggestions: Ugadi pachadi is too bitter – add more of sweet and sour ingredients to adjust.
Variations: Ugadi pachadi is traditionally semi solid. No water is added to it. But variations include diluting ugadi pachadi with water and adding various ingredients like mashed ripe banana, chopped ripe banana, red chile powder, sugar cane pieces, roasted bengal gram, dried nuts etc…
Other Names: Ugadi Pacchadi, Ugadi Roju Pacchadi, Bevu Bella.