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Ugadi & Talimpu Anniversary

23 Mar


Its 5 years everybody. 5 long years since i have been adding a recipe to talimpu every day ( well almost everyday).
I have so much to say and as usual i end up not transforming that into writing. But in any case i will try.

First of all thank you so much to each one of you for visiting and trying out the recipes and for the feedback.
I truly appreciate it.

This year was definitely challenging in terms of
I had crazy nights during past few months if not the whole year.
There are times I would wake up at 2 AM and make a recipe so I can post it to instantly.

Thanks to my co sister(Sowji) who is always a phone call way for a recipe or for an idea of the recipe.
Thanks to all my readers and friends for the emails and comments and for patience and understanding that you have been showing all these years.
Thanks to Tez for being there when i needed.

Finally thanks to mom n dad for the tips n tricks and for always believing in me.

Last but not least, huge thanks to my dear husband for all his help and support.
Talimpu wouldn’t have been possible without you hubby.

If you have come this far, then thank you so much once again.

Hope you are enjoying as much as you used to or may be little more than that.
Please keep visiting and keep experimenting and have fun.


Happy Talimpu Anniversary and a very Happy Ugadi to all my visitors.

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 : around 2 Cups of Ugadi Pachadi.


Neem Flowers 2 Tbsps (Fresh or Dried)
Tender Raw Green Mango 1 – 2
Fresh Coconut 3 (4 inch Pieces)
Jaggery 1/4 Cup (Grated)
Tamarind 3 – 4 inch Sized Ball
Red Chili Powder a Pinch
Salt a Pinch

Method of preparation:

Soak tamarind in a 1 1/2 Cups of water and extract all the thick pulp.
Strain the tamarind and collect all the liquid in a mixing bowl.
Add grated jaggery to the mixing bowl which has the tamarind liquid.
If using dried neem leaves, soak in few tablespons of warm water before adding to the above mixing bowl.

Wash and finely chop the raw mango discarding the seed.
Finely chop the fresh coconut pieces.
Mix all other ingredients into tamarind and jaggery liquid.
Mix thoroughly and adjust any seasoning if required.
Serve a small bowl full of ugadi pachadi.
Notes: If using banana, make sure to add it just before serving.

Suggestions: Adjust the amount of ingredients to make it more sweet, sour or spicy. Pluck the leaves of the neem flowers and add it for much milder bitterness.
Variations: Mashed banana can also be added to ugadi pachadi. You can also add chopped sugarcane, roasted chana dal, …
Other Names: Ugadi Pachadi