Simple, practical, and full of everyday flavour, Ugadi Pachadi Recipe is a gluten-free, vegan Andhra, South Indian side dish made with simple everyday ingredients in about 10 minutes. The recipe lays out the ingredients and each cooking step clearly, so you can adjust seasoning, texture, and serving size for your own kitchen.
Recipe Snapshot
- Prep time: 10 minutes
- Cook time: Not specified
- Total time: 10 minutes
- Yield: 3
- Category: Side Dish
- Cuisine: Andhra, South Indian
Ingredients
- 1 teaspoon tamarind
- ¼ cup water (- for soaking tamarind)
- ⅓ cup water (- to be added later)
- ¼ cup jaggery (- chopped)
- ⅓ cup mangoes (finely chopped, unripe)
- 2 tablespoons neem flowers
- ¼ teaspoon black pepper powder ((ground black pepper))
- ¼ teaspoon salt (or add as required)
Method
- Soak tamarind in water for about 40 minutes to 1 hour. Then squeeze the tamarind pulp and set it aside.
- In a small mixing bowl, add this tamarind pulp.
- Next add ⅓ cup water to this bowl containing the tamarind extract or pulp.
- Add the chopped jaggery.
- Mix very well with a spoon so that all of the jaggery dissolves.
- Add the finely chopped raw mangoes and neem flowers.
- Season with salt and black pepper powder. Mix very well.
- Offer Ugadi Pachadi as naivedyam to your deities. Later serve it to your family as prasad.
Kiyaan Singh’s Kitchen Note
Keep this recipe as a working base: cook once as written, then adjust spice, texture, and serving style for your own table.
