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A sweet and sour pachadi or chutney made of tantalizing ingredients like raw mango,
tamarind, jaggery and neem flowers


• 2 tsp neem flower

• 4 tsp chrushed jaggery (gur)
• one small lemon size ball of tamarind made into thick tamarind water (imli)
• 1/2 tsp red chilli powder
• 1/2 tsp mustard seeds(rai dana)
• Salt to taste
• 1 tsp oil
• 1 tbsp finely chopped raw mango (kachcha aam)
• 1 c water
How to make ugadi pachadi:

• First add the raw mango pieces to the tamarind water and bring it to boil.

• Boil it till mango pieces are tender

• Now to this add jaggery and let it cook till it melts and blends into the


• Remove from heat and keep aside

• Now in a pan, heat oil and add mustard seeds let them splutter, add neem

flower and fry till light brown

• Now add chilli powder and salt

• Mix well

• Take this neem flower tadka and add it to the tamarind and mango juice

• Serve in small quantities as an accompaniment to the main course food.

Ugadi Pachadi - Andhra Delicacy Reflecting Different Flavors Of

Today we are celebrating Ugadi, the Telugu New Year Day, which is the first festival of
our Telugu calendar and the first big festival that comes after Sankranti.

Our Andhra festival is known by different names in different states of India like “Gudi
Padwa” in Maharastra and “Ugadi” in Andhra Pradesh and Karnataka. Whatever the
name this festival takes in different regions, it heralds the dawn of Vasanth Rutu (Spring
Season), which is considered the first season of the year (Chaitra Maasam). Ugadi to the
Telugu speaking people marks a beginning of a new year in which nature is in full bloom,
symbolizing regeneration and celebrating the season’s freshness.

With the coming of Ugadi, mango season is in full swing with fresh green mangoes
flooding the rythu bazaars, garlands of marigold, roses, kanakaambaram, chamanti,
naturally perfumed jasmine flowers (mallepuulu) which are in full bloom adorn the
deities in temples and yes, you find most of our Andhra women’s braids are adorned with
clusters of mallepuulu (jasmine flowers). The doorways of our homes are adorned with
mango leaves which signifies prosperity and general well-being.

But the most unique and significant tradition of Ugadi is beginning the new year with
savoring a unique flavored pachadi (chutney) that epitomizes the spirit of Ugadi called
“Ugadi Pachadi”,with sweet, sour, pungent and bitter tastes (shadhruchulu or six tastes).
This chutney or sauce is a symbolic reminder of the myriad facets of life in a sense
prepares us for the year ahead. Of course, other than the special pachadi we also prepare
special foods with the use of raw mango like papppu maamidikaaya, maamidi pulihora,
maamidi kobari pachadi,pulihora,bobattulu, payasam and garellu.

Ugadi Pachadi is a special preparation prepared in every Andhra home on Telugu New
Year’s day. Its made with fresh tamarind, jaggery(panela), fresh mangoes and neem
flowers (margosa). One can add sugarcane, coconut and bananas also. The sweetness of
jaggery, the sourness of tamarind, the bitterness of neemflower and the pungent flavor of
the green mango skin, spice of the chilli powder ,raw tender mango’s taste and lastly salt
form the shadhruchulu or six tastes of the sauce.

Ugadi Pachadi Recipe

Prep & Cooking: 20-30 mts

Makes approx 35-40 punukulu

Cuisine: Andhra


1 cup of raw fresh mango cleaned, dried, finely chopped along with skin

1 tbsp margosa flowers (neem tree flowers)

1 cup grated jaggery

1 tbsp fresh finely chopped coconut pieces (optional)

3 -4 tbsp tamarind paste

red chilli pwd (according to your choice)

salt to taste

1 Mix all the above ingredients to form a sauce like appearence.I f you want a thin and
watery chutney add very little water (2-3 tbsps). You can also add small pieces of
sugarcane, pieces of ripe banana, putanaala pappu (roasted channa dal) along with the
above ingredients.


Each home has its own version of preparing the ugadi pachadi but the main ingredients
(reflecting all the six flavors) are as specified above.

The myriad rich taste of this delicacy tickles and lingers on our tongue for a long time
leaving a medley of flavors. The flavors of the Ugadi Pachadi signifies that the mixture of
bitter margosa flowers and sweet jaggery reflect the myriad facets of life, both joy and
sorrow and prepares one to face both good and bad in the year to come. During this
season we find people eating neem leaves and flowers at the onset of Vasantha Ruthu and
through out the spring season as its a counter measure for kapha dosha individuals (kapha
dosha increases around this period).Ugadi Pachadi is a healthy low calorie pachadi where
the Neem flowers, new tamarind, jaggery and fresh raw mangoes contain nutrients that
cleanse the system and act as prophylactics (prevention of illness or disease).

Ugadi Subhakankshulu! Wishing you all a very happy Ugadi and a great year ahead!