Ugadi Pachadi

>> Tuesday, April 8, 2008

Ugadi Pachadi is a mixture with all six tastes called as
"Shadruchulu" , which is a mixture of Sweet,Sour,Bitter,Tangy,Spice and Salt. Ugadi Pachadi symbolizes the fact that life is a mixture of different experiences and feelings like happiness, sadness, anger, disgust, surprises and fear, which should be accepted equally.


Tamarind Juice (for Sourness) - 1 cup
Raw Mango (for Tang) - skin peeled and finely cut into small pieces
Neem flowers ( for Bitterness)
Chilli Powder ( for Spice) - 1/4 spoon
Jaggery ( for Sweet) - 1 cup
Salt ( for saltiness) - 1/4 spoon

In a bowl, mix all the above ingredients.

Here's wishing you all A Very Happy Ugadi.

In case you don't get Neem Flowers, you can substitute with Bitter Gourd.


Pandaga Naivedyam - Offerings to God

Naivedyam on Ugadi (clockwise from top) :
Coconut Water , Mamidikaya Pulihora, Ugadi Pachadi and Semya Payasam.


Mamidikaya Pulihora ( Mango Rice)

On the day of Ugadi, dishes with mango is a must for us, like mamidikaya pappu (mango dal), mamidikaya pulihora(mango rice). So here's my recipe for mango rice...
Raw Mango - 1
Green Chillies - 3
Rice - 1 cup

For Seasoning:
Cashew Nut - 1/4 cup
Peanuts - 1/4 cup
Chana Dal - 1tsp
Urad Dal - 1tsp
Cumin Seeds - 1/2 tsp
Mustard Seeds - 1/2 tsp
Hing - pinch
Curry Leaves

1. Cook the rice and keep it aside.
2. Wash the mango and peel the skin of the mango with a peeler. Now grate the mango and keep it aside.
3. In a wide skillet, take some oil, add all the seasoning except curry leaves. Once they turn golden brown in color, add the curry leaves and green chillies, stir it and add the grated mango. Keep stirring it for 5mins, not more than that. Turn off the flame.
4. Now mix both the rice and the mixture. Add salt.

Serve hot..


Ugadi Subhakankshalu - Happy New Year

Ugadi marks the beginning of Telugu New Year. The day begins with oil bath and after that
"Ugadi Pachadi".


Carrot-Peas-Coconut Koora

>> Wednesday, April 2, 2008

Carrots - 4
Peas - 1 cup
Shredded Coconut - 1 cup

For Seasoning:
Oil - 2tbsps
Mustard Seeds - 1/2tsp
Cumin Seeds - 1/2tsp
Curry Leaves

1. Peel the carrots, cut them into small pieces. Boil them and keep them aside.
2. In a pan, take some oil, when its hot, add the mustard seeds, cumin and urad dal and curry leaves.
3. Now add the boiled carrot and peas. Keep stirring for 5mins until the water evoporates.
4. Now add salt, chilli powder and sugar. Finally add the grated coconut.
5. Keep on low flame for 2-3mins and turn off the stove.

Serve with hot rice and ghee.


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