Ugadi Pachhadi is the famous festival dish of Andhra Pradesh. Explore the article to learn about the delicacy of Andhra Pradesh hidden in Ugadi Pachhadi.
Ugadi Pachhadi
Ugadi or Yugadi is the merriment to cherish at the advent of spring season which accompanies the arrival of New Year according to the Telugu calendar. The commemoration of the festival takes place on the first day of the first lunar month of Chaitra, because it is believed that Lord Brahma, the creator, initiated His creation on this very day which is being supported by calculations of the great Indian mathematician Bhaskaracharya. The carnival is celebrated with full faith and devotion especially in Deccan parts of India. People involved in its celebration begin their preparation very early in morning by cleaning their houses, decorating them with Rangolis and fresh mango leaves, sprinkling cow dung water, worshipping God and offering many delicious traditional dishes prepared on this very occasion. Some of the foodstuffs of Ugadi are Ugadi Pachhadi, Aval Payasam, Ugadi Bobbatlu, Ariselu and Bisi Bele Bhath, etc; the most admired among them being Ugadi Pachhadi. Following subsection of this article talks about the significance of Ugadi Pachhadi and the recipe to prepare this famous delicacy of Andhra. Have a look.
Delicacy of Andhra
The mouth-watering dishes of Andhra Pradesh represent traditions rooted within them and Ugadi Pachhadi is a very popular dish of the region. Ugadi Pachhadi is a kind of sauce (Chutney) which gives a very unique taste. It is a combination of six different tastes including sweet, sour, pungent and bitter, all together called Shadhruchulu or six tastes. Ugadi Pachhadi made out of fresh tamarind, jaggery (panela), green mangoes and neem flower is a symbolic representation of the myriad facets of everyday life and it prepares one for the future and coming year. The sauce signifies various experiences life gives with a lesson to have patience and tolerance during bad times.
The six tastes of sweetness, sourness, bitterness, pungency, saltiness and chilly flavors derived from jaggery, tamarind, Neem flower, green mango skin, and salt and chilli powder respectively form a unique taste of Ugadi Pachhadi. On the occasion of Ugadi, every Telugu family prepares and enjoys this dish. You can also give it a try on this Ugadi festival.
Ugadi Pachhadi Recipe
Ingredients
- One cup of finely chopped raw fresh Mango
- One tablespoon Neem flower (Margosa flower)
- One cup grated Jaggery
- Three to four tablespoon Tamarind paste
- ¼ teaspoon Mustard seeds
- Red chilli powder as per taste
- Salt as per taste
- One tablespoon chopped Coconut pieces (optional)
Preparation:
- Infuse tamarind in water for ½ hour and boil it for five minutes.
- Keep it for cooling at room temperature and blend it in a mixie till it becomes smooth.
- Remove all fibers by passing it through strainer or sieve.
- Boil it again adding finely chopped mango pieces and jaggery.
- Cook the stuff till mango tender and jaggery melt into the juice.
- Keep it aside and put a pan on fire, heat oil and add mustard seeds.
- As they splutter, add Neem flower, chilli and salt as per your taste.
- Fry the ingredients till light brown while stirring them time to time.
- Add this Neem flower in tamarind paste.
