A traditional festive preparation symbolizing the six flavours of life 🌿🥭
Serves: 4

Ingredients
• 3 raw mangoes
• 150 g tamarind
• 250 g jaggery (pataka bellam)
• 2 tbsp fresh neem flowers
• 1 tsp freshly ground black pepper
• ½ tsp salt (or to taste)
• 1 raw mango (for garnish)
• Ice cubes (as needed)
• 1–2 tbsp water (for blending mangoes)

Optional additions
• A pinch of roasted cumin powder
• 1 finely chopped green chilli
• A few small cubes of ripe banana

Preparation

1. Prepare the Mango Pulp
   1. Wash the raw mangoes.
   2. Cut them into pieces without peeling.
   3. Remove and discard the seeds.
   4. Blend the mango pieces in a blender, adding 1–2 tablespoons of water to help them blend.
   5. Blend to a thick, slightly coarse pulp and set aside.
      (The pulp does not need to be strained.)
2. Prepare the Tamarind Extract
   1. Soak the tamarind in warm water for about 10–15 minutes.
   2. Mash well with your fingers to release the pulp.
   3. Strain the liquid to remove fibers and seeds.
   4. Allow it to cool and add a few ice cubes if desired.
3. Prepare the Jaggery Syrup
   1. Heat the jaggery with a little water in a pan until it melts completely.
   2. Strain the syrup to remove any impurities.
   3. Allow the syrup to cool.

Mixing the Pachadi
1. In a large bowl, combine:
• Raw mango pulp
• Tamarind extract
• Jaggery syrup
2. Add the fresh neem flowers and mix gently by hand.
3. Stir in the freshly ground black pepper and salt.
4. Mix well until all the flavours are balanced.

Garnishing
1. Peel the extra raw mango.
2. Cut it into small cubes.
3. Add these mango pieces to the pachadi.

Optional Additions

If desired, you may add:
• A pinch of roasted cumin powder
• Finely chopped green chilli
• Small cubes of ripe banana

These ingredients give additional layers of flavour but are optional.

⸻

Resting

Refrigerate for a few hours or overnight so the flavours blend well.

Serve

Serve chilled as part of the Ugadi festive meal.

This traditional Ugadi Pachadi brings together the six tastes of life—sweet, sour, bitter, spicy, salty, and tangy—symbolizing the many experiences the coming year may bring.