Salt, red chilli powder, black pepper powder – 1 pinch each
Each home has their own way of preparing ugadi pachadi.
Soak the tamarind in 1 1/2 cups of water for 1-2 hours and extract the pulp.
Grate the jaggery or you can powder it in a mixer.
Separate the neem flowers from the springs. Then gently rub the neem flowers between your two palms to separate the petals and put them in a plate. Use only petals for this process.
Keep finely chopped coconut, finely chopped bananas, finely chopped sugarcane and finely chopped peeled mangoes to a side.
Take a wide bowl. Add tamarind extract and 2 1/2 cups of grated jaggery. Mix well using your hand till the jaggery melts.
Then add the finely chopped ingredients mentioned in step four and mix well.
Lastly add neem petals, salt, red chilli powder, black pepper powder. Mix well.
Offer ugadi pachadi as naivedyam (offerings to god during the festival of ugadi).
Ugadi pachadi should be like a sauce. Do not taste it if you intend to offer it to god. The recipe for ugadi pachadi may vary according to family beliefs and customs. All the ingredients in this pachadi recipe can be adjusted to suite your taste. Ugadhi pachadi goes well with curd rice.
Dry roast coriander seeds and black pepper on low flame for 2 to 3 minutes, after that coarsely ground it in grinder.Crush onions , green chilli,ginger in motor pestle and keep it aside.
Bring to boil 3 cups of water in a pan ,add turemeric, salt, tamarind, onion ,ginger,green chilli paste,curry leaves and boil for 5 minutes ,add coriander , pepper powder and sugar and boil for another 5 minutes.
Heat oil in a pan add talimpu ingredients in order . After this when mustard seeds starts spluttering add curry leaves fry for 1 minute and add boiled rasam to this . After the rasam starts boiling, leave it like that for 2-3 min and then turn off the flame.
SUGGESTIONS – Very favourable on rainy days and really good for people with severe cold.