Ugadi is a festival celebrating New Year’s Day in the states of Andhra Pradesh, Karnataka and Telangana. It is also celebrated in the state of Maharashtra and is called Gudi Padwa.
This year Ugadi festival is celebrated on April 13, 2021.
Ugadi falls in the months of March or April and this celebration is a wonderful way of welcoming the spring. Many new ventures are started on ugadi and people celebrate this festival with high spirits. Visiting family friends, buying new clothes and makings special dishes are part of the celebration.
What is Ugadi Pachadi?
In Andhra Pradesh & Telangana, Ugadi Pachadi (chutney) is made with the combination of six different ingredients. These six tastes called shadruchulu symbolize the fact that life is a mixture of good and bad, joy and sorrow and all have to be treated alike.
Ingredients needed to make Ugadi Pachadi
The six different ingredients which go into making this unique Pachadi are:
1 – Neem flowers ( bitterness, signifying sadness), as neem was not available I used sprouted methi seeds
2 – Mango (tangy, signifying surprise)
3 – Jaggery ( sweetness, signifying happiness)
4 – Tamarind ( sourness, signifying disgust)
5 – Black Pepper Powder or Red chilly powder ( hot, signifying anger)
6 – Salt ( signifies fear)
How to make Andhra Ugadi Pachadi
Soak 1 to 2 tsp of tamarind in ¼ cup warm water for 10 minutes. After ten minutes, squeeze the tamarind pulp and set a side.
In another bowl add grated jaggery and ½ cup of water. Mix till the jaggery melts. You can strain the jaggery water to remove any impurities.
Now add the tamarind pulp to the jaggery mixture.
Add ¼ salt to the tamarind and jaggery mixture.
Add ¼ tsp black pepper powder or plain red chili powder.
Add chopped green mango, about ¼ th cup.
Add 2 tsps of neem flowers. Traditionally neem flowers are used,if not available use dry neem flowers or sprouted methi seeds.
Mix all the ingredients and serve as neivedyam before eating the pachadi.
Few recipes made for ugadi –
This post has been updated from recipe archives, first published in April 2013
- 1 – 2 teaspoon tamarind
- ¼ cup peeled and chopped green mango
- 2 teaspoon neem flowers ( I used sprouted methi as neem was not available )
- 4 – 5 teaspoon powdered jaggery
- ¼ teaspoon salt
- ¼ – ½ teaspoon black pepper powder or red chili powder
- Soak 1 to 2 teaspoon of tamarind in ¼ cup warm water for 10 minutes. After ten minutes, squeeze the tamarind pulp and set a side.
- In another bowl add grated jaggery and ½ cup of water. Mix till the jaggery melts. You can strain the jaggery water to remove any impurities.
- Now add the tamarind pulp to the jaggery mixture.
- Add salt and black pepper powder and give a mix. You can also substitute red chili powder for black pepper.
- Add chopped green mango, about ¼ th cup.
- Add the neem flowers and mix all the ingredients.
- Serve as naivedyam and then taste the pachadi and adjust the seasoning.