Recipe Text
Ingredients:
- Tamarind Pulp – 2tbsps
- Grated Jaggery – 1tbsp
- Finely Chopped Green Chilies – 1/4tsp
- Salt – 1/8tsp
- Finely Chopped Mango Pieces – 1tsp
-
Neem Flowers – 1tsp
Preparations:
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 !!!!!!!!!!!!!! |
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Click here to participate on the Blog Discussions and make GAYATRIVANTILLU content richer!!!
Our Earlier discussions on the Blog
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| 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/lifestylechange/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
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- 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
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Your emails to gayatri@gayatrivantillu.com
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Click here to see YouTube Comments
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chaala thanks andi...ugadi vishisthata baaga cheppaaru...ugadi wishes to you and your family....
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Gayathri Garu, Nice video. But we use ' cheruku mukkalu ' instead of jaggery. Rest of the method is same.
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hello gayatri garu pachhadi is very nice.
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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?
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Soak the tamarind for a few minutes, remove the seeds and put it into a mixer
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Allam kodaa vesukovachu gaa ogaru ki?
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