Ugadhi is Telugu new year. Traditional Pachadi made by using six tastes is done in Andhra for ugadhi. In Tamil Nadu same six tastes Pachadi is made for Tamil new year in another method. Let us see the both methods.
1 st method – Andhra Traditional Ugadhi Pachadi
Jaggery – 1 tbs
Salt – 1/4 tsp
Green chilly – 1/4 tsp finely chopped
Raw Mango – 4 tsp finely chopped along skin.
Tamarind – 2 ‘inch – soak and take out pulp. Or take a tsp of tamarind pulp
Neem flowers – 1/2 tsp – can take fresh or dried.
Put jaggery in tamarind pulp and mix well until it melts, and then filter it.
Add other all to it and give a good mix.
It is ready now. This can be keep for Pooja on ugadhi.
2 nd method – Tamil Nadu style cooked Pachadi.
Jaggery – 2 tbs
Salt – 3/4 tsp
Green chilly – 1/2 tsp – finely chopped
Raw Mango – 1 small cup – chopped along skin
Tamarind – Amla size – take out the pulp.
Neem flower – 1 tsp
Turmeric powder, chilly powder, gingerly oil.
In 1/2 tsp of oil fry green chilly, Raw mango, add little turmeric, chilly powders, add tamarind pulp and cook for 3 minutes.
Dilute jaggery in little water and filter. Add it to the Pachadi and add salt, cook for a minute.
In 1/2 tsp of oil fry neem flowers and add it to the Pachadi.
It is ready now. This can be taken as a side dish for rice.
Try this two method of Pachai for this ugadhi and Tamil new year.