Ugadi Pachadi
Ugadi is the first day of telugu new year. On this festival we prepare different food items like pachadi, bakshalu and pulihora. One thing which is done only on this day in every house is Ugadi Pachadi, which consists of shadruchulu – 6 tastes Sweet ( Jaggery/ banana/ grapes/ sugar cane juice), Sour ( Tamarind), Bitter ( Neem petal), Tart ( Mango/Jeera) , Hot ( Chillies/Black pepper), Salty (Salt). These different tastes signifies different facets of our life in the year ahead and in a way prepares us to face all of the challenges equally. Ugadi is also supposed to be starting of Spring.
Traditionally this pachadi is made in a new clay pot and served in cups made with fresh banyan tree leaves. Every household makes this pachadi in their own way. Most commonly used ingredients are tamarind, jaggery, salt, green mango, neem petals. Mango, tamarind and neem petals are this seasons fresh produce and hence are the main ingredients.
Ugadi Subhakankshalu.
Ingredients:
- Tamarind – Big lemon size ball
- Jaggery – ¼ Cup
- Salt – 1 Tbsp
- Black pepper – 1 tsp
- Neem petals – 1 Tbsp
- Green mango – Finely chopped – ¼ Cup
- Jeera – 1 Tbsp
- Fresh Coconut – Finely chopped – ¼ Cup
- Water – 2 Liters
Method:
- Soak tamarind in water until it softens. When tamarind is soft, extract juice from pulp and take juice in pot ( new clay pot if possible)and discard pulp.
- Crush black pepper coarsely (mukka – chekka).
- Chop jaggery into tiny pieces.
- Crush Jeera by rubbing it between your palms for couple of times to release the flavor better.
- Now mix all the ingredients with tamarind juice and combine well until the jaggery melts.
- Offer to God and serve.
NOTE:
- Some people use red chili powder or green chilies for hot taste.
- At my home we use extra ingredient jeera. I like the jeera taste and smell in the ugadi pachadi.
- Banana , grapes, roasted bengal gram, cashews , sugar cane pieces are other optional ingredients.
wow, I never heard of adding grapes, cashews , jeera and Bengal gram. Interesting !!! Nice story too. I never know that traditionally it is supposed to be made in a clay pot.