Ugadi Pachadi – Ugadi, the name came from Yuga +Adi. In sanskrit Yuga means era, Adi means beginning. Ugadi means beginning of an era. Ugadi is celebrated as new year’s day in Andhra pradesh and Karnataka. The same festival is celebrated in Maharashra with a different name as Gudi Padwa. Ugadi is celbrated based on the Hindu Calendar. The calendar begins with month of Chaithra(Chaithra masam).

In the evening people listen to Panchangam (Panchanga Sravanam) by priests or the elders of the family. Panchanga Sravanam is all about the Forecast of the year.

Ugadi pachadi is a festive drink containing 6 ingredients having the 6 tastes. The significance of Ugadi Pachadi is immense as it symbolizes the flavors of life and also conveys that these six phases of life have to be balanced to live a comprehensive and full life. Life would be boring if it had only one flavour.

Not only 6 flavors are in this pachadi/drink, it is also fortified with all the nuts and seeds available to make it more fascinating and delightful.

It is the first dish one has during the Ugadi festival after offering it to the deities. Apart from the health benefits of this festive drink, Ugadi pachadi also signifies that one has to accept life with all its facets.

The Significance of Ugadi Pachadi

• Jaggery (sweet): signifying happiness. The sweet taste symbolizes the blissful moments of life which are a blessing.
• Salt (salty): displaying interest in life. Without salt our life would be tasteless. The salty moments are essential to make our lives exciting.
• Tamarind (sour): represents challenges. It stands for the sour moments of life which along with other flavors make our lives worth living.
• Neem flowers (bitter): illustrates difficulties of life. Bitter moments are also a part of life and should be accepted.
• Raw mango (tangy): represents surprises and new challenges. Mango signifies the surprise element in our life and that we should always be prepared for it.
• Chilli powder (spicy): signifies the anger within us.

Got these beautiful meanings from another blogger. I really liked the positiveness in these phrases instead of just stating the name of the emotion that represents each flavor.

How is Ugadi pachadi made ?

• Firstly tamarind pulp is made by soaking tamarind in water for a few minutes. The rest of the ingredients are added and mixed to the tamarind pulp.
• There are no set proportions for making the recipe and you can always add the 6 ingredients more or less as per your choice and taste. This recipe gives you a balanced and delicious Ugadi pachadi with all the 6 tastes coming through. 

So experience the different flavours of life this Ugadi and may your year be a prosperous one!

How to make Ugadi Pachadi

PREP TIME: 10 MINS  TOTAL TIME: 10 MINS  COURSE: BEVERAGES/DRINKS, SIDES CUISINE: ANDHRA/SOUTH INDIAN SERVINGS : 6-8

Ingredients

• tamarind – small lemon size
• jaggery – 1-2 cups
• salt – pinch
• red chilly powder or black pepper – pinch
• grated raw mango – 2 tbsp.
• neem flower (vepa puvvu) – 1-2 tsp
• roasted chickpea flour(pappula podi) – 1-2 tsp (optional)
• nuts and seeds – cashew, almond, pista, melon seeds, watermelon seeds, sunflower seeds, pumpkin seeds, chironji seeds.. etc..,

Instructions

1. Wash tamarind and soak it for 30 minutes. Then squeeze or grind tamarind and add 2 cups water then filter to extract pulp. Make it watery and very thin diluted liquid. Thick pulp would be more sour in taste and needs more jaggery.
2. Add jaggery and stir well until it dissolves.
3. Add salt, red chilly powder, grated raw mango, neem flower, roasted chickpea flour, then mix well to prevent chickpea flour forming lumps.
4. Now add all the nuts & seeds.

Tips

1. Instead of chilly powder, you may substitute black pepper.
2. Tamarind water should be runny and very diluted.
3. Adjust all the ingredients as per your taste.
4. Cashew and almonds should be used raw. DO NOT ROAST.
5. Roasted chickpea flour helps the tamarind juice to become little thick. It is optional.

Step by step photo instructions

1. Wash tamarind and soak it for 30 minutes. Then squeeze or grind tamarind and add 2 cups water then filter to extract pulp. Make it watery and very thin diluted liquid. Thick pulp would be more sour in taste and needs more jaggery.

2. Add powdered jaggery and stir well until it dissolves. Adjust jaggery as desired.

3. Add pinch of salt & red chilly powder, 1 tsp neem flower and 2 tbsp grated raw mango.

4. Add 1-2 tsp roasted chickpea flour and stir well to prevent forming lumps.

5. Now add all the nuts & seeds. Stir everything to combine.

6. Offer it to god and then serve. This pachadi stays good for 2 weeks if refrigerated.

Hey, thanks for stopping by, make something good and tasty.

Are you following me on Instagram, Twitter, Facebook, Pinterest and Youtube?

If you have tried the recipe and liked it then please share the recipe link on facebook, twitter & pinterest. For instagram mention @sirisfoodlab and tag #sirisfoodlab!

Thanks for reading and subscribe to sirisblog to have each post delivered straight to your e-mail box.