This site is under migration and re-designing

Ugadi Pachhadi - ఉగాది పచ్చడి - Telugu New Year Clebration Chutney - Andhra Food Recipes

Click here to see this recipe on my NEW Mobile enabled website

Enjoy to Cook & Serve -- Eat Fresh & Limited -- Exercise Regularly -- Stay Fit & Healthy

Sharing is Caring!!

Share these recipes on social networks with Friends, Near & Dear

Read below the Text, Tips & Discussions before attempting the Recipe

(Telugu people follow Lunar calendar & celebrate Ugadi as their new year. Similarly Odiya people follow Solar Calendar & celebrate their new year as PaNa Sankranti. As Ugadi Pachadi is made and taken on Ugadi, Bello PaNa is prepared and taken on Pana Sankranti. Bael fruit in English is known as Maredu Pandu In Telugu, Bello In Oriya and Bel Phal in Hindi. Enjoy this Bello PaNa drink also on PoNa Sankranti.)

Recipe Text

Ingredients:

(Online Conversion utility to convert Gms to Cups & Temperatures etc)

Preparations:

Tamarind Pulp – 2tbsps
Grated Jaggery – 1tbsp
Finely Chopped Green Chilies – 1/4tsp
Salt – 1/8tsp
Finely Chopped Mango Pieces – 1tsp
Neem Flowers – 1tsp

Pluck neem flowers from the stems. Pluck fully bloomed flowers otherwise they taste more bitter. Pluck all flowers and keep them aside. Take a tender mango and wash it. Unlike fully grown raw mango, a tender raw mango has a peculiar flavor. So use a fully grown raw mango only and only in case you do not get a tender raw mango. Peel the mango and cut it vertically. Remove the inner portion of the mango (JEEDI) and cut it into fine pieces. The vegetable you eat should also look nice to eat—it tastes good which looks nice to eat. Soak tamarind in water till soft. Squeeze out pulp from the soaked tamarind—or else put the soaked tamarind in a mixie jar and run it to get a smooth pulp. Take only smooth pulp and discard the residue. Grate or powder the jaggery. Similarly wash and finely chop the green chili. Here we are chopping all the ingredients finely—this is because—they get mixed well soon, they look good in appearance and also they taste better to eat.

Method:

Take tamarind pulp in a bowl and add finely chopped green chilies, neem flowers, grated jaggery, finely chopped mango and salt. Mix all well till the jaggery is melted. This pachhadi tastes excellent so in case you wish to make in large quantities just multiply the ingredients shown.Serve this tasty pachhadi to all your family members early in the morning and welcome the TELUGU NEW YEAR.

Enjoy the six flavors of this unique pachhadi which indicates that life is considered to be balanced only when it is a mixture of joy, sorrow, happiness, sad moments, anger and tranquility.

Wish You All A Happy Ugadi

Points to Notice

We use the fresh arrivals of Jaggery and Tamarind in the market to the extent possible

Similarly we use the seasons first Tender Mango & freshly bloomed Neem flowers

Observe that we do not cook to prepare this recipe

Enjoy !!!!!!!!!!!!!!

30 Recipes you may also like to watch.

Aloo Fries

Plain Rice

Noor-E-Paneer

Click here to see all recipes in Pictures

Click here to participate on the Blog Discussions and make GAYATRIVANTILLU content richer!!!

If you too have a recipe to share, click here to submit

Our Earlier discussions on the Blog

Anonymous said...

Gayatri

Happy Ugadi.

I am Jennifer Kumar and I am so excited to find your channel! I found it by searching for ugadi pachadi and got to the 8th page your recipe was there!!

Oh my gosh you have done such a fantastic job. I am an American married to an Indian. Before I got married I lived in Chennai for two years. I had got to acquire a good taste for Tamil vegetarian cooking and when I came back to US before meeting my husband I started to learn cooking on my own and from friends. I love your channel. Though I don't know Telugu I know you have your blog in English. I have seen already four or five topics. So inspiring. You are so creative with the telling of the recipes. I like to hear the Telugu though I don't understand it.

I may write more doubts to you but my first doubt is with the idli patra. How to use this implement? Does the whole contraption go directly on the stove or in the rice cooker? Can it be used on an electric stove? How do you steam idlis in a rice cooker? Does it take less or more time than in a pressure cooker? Here I make idli dosa quite often. Just last week finally got the butterfly mixie and the dosa/idli batter is heavenly. But the problem is the pressure cooker on the electric range takes too much time to heat. By time all is done it has taken more than 30-40 minutes to steam the idlis. It should not take so long. I want to find an easier way. I have seen idli pan with holes too. What would you make in this? I know few Kerala dishes and we have made puttu in that.. anything like that?

I have a doubt..Regarding your post at kitchenaids

I really like it very practical. I am curious- can I have permission to reprint your article on two of my blogs-

http://shakahaari.blogspot.com/

http://www.alaivani.com

Let me know what you think! I can post the videos and text just like you have it.

Thanks soooo very much for sharing your talents with the world! :)

Jennifer Kumar

March 27, 2009 1:23 PM

Gayatri Vantillu said...

Jennifer Garu,

I am thrilled to meet you for the simple reason, your comments and observations are sincere, especially for the efforts made by you to see my videos in telugu though you do not understand telugu.

The idli patra goes directly on to the stove. For further details please visit my Idli Recipe page.

I dont have an electric stove. I put the idli patra directly on the gas stove. I put around 500-700ml water which takes about 10 minutes to reach boil and produce steam. Thereafter it takes 7 minutes for the idlis to cook. The susequent batches will be faster, but you need to check the quantity of water before each fresh batch. May be you are putting more water for which it is taking longer time to produce steam.

As regards using the content of my website i request you to kindly go through http://www.gayatrivantillu.com/articles/bhikshaam-dehi

I would be happy if you post an acknowledgement and a link to my website on your blog at the place where you refer the text and videos.

Gayatri

March 27, 2009 1:23 PM

Your Earlier comments on the Blog

Sandyakitchen said...

Hello Gayatri Garu,

Mee recipes Anni chaala baavunnayi. Daily I visit your website. Ugadi pacchadi mundugaane choopinchaaru, Thankyu So much. I will try these tomorrow. Wish You and Your family HAPPY UGADI.

March 27, 2009 3:37 AM

Anonymous said...

i like ugadi special

April 7, 2011 12:52 PM

Your emails to gayatri@gayatrivantillu.com

Click here to see YouTube Comments

- - - Nice one

- - suryak76 1 year ago
    - ugaadi SSubhakankshalu.
  - AndhraPolitical 2 years ago
    - chaala thanks andi...ugadi vishisthata baaga cheppaaru...ugadi wishes to you and your family....
  - yoursnilu 2 years ago
    - Gayathri Garu, Nice video. But we use ' cheruku mukkalu ' instead of jaggery. Rest of the method is same.
  - ushadu 2 years ago
    - hello gayatri garu pachhadi is very nice.
  - s02m27 2 years ago
    - One confusion since I am seeing this first time.. how do you put the tamarind in the mixie? Do you soak the dry tamarind and mix all into pulp including seeds too?
  - alaivani 2 years ago
    - Soak the tamarind for a few minutes, remove the seeds and put it into a mixer
  - gayatrivantillu 2 years ago
    - Allam kodaa vesukovachu gaa ogaru ki?

Tag Corner

Page updated

Report abuse