Wash and cut tomatoes into small pieces. Heat oil in a pan. Add tomatoes, salt and turmeric powder.
Cook on medium flame for 5 to 6 minutes. Add tamarind paste and mix well. Cook on medium flame till tomatoes becomes mushy.
Take a mortar and pestle. Crush garlic, cumin seeds and curry leaves to a coarse paste. Add cooked tomatoes and crush into a coarse paste. Add freshly grated coconut and red chilli powder. Mix well and mash it to a coarse paste.
At this stage check out salt. If you want it to be more spicy, add more red chilli powder. Mix well and keep it aside.
Heat oil for talimpu. Add mustard seeds. When mustard seeds starts spluttering, add urad dal and cumin seeds.
Fry for few seconds. Add mashed garlic, broken red chillies and curry leaves. Fry for few seconds and add asafoetida. Mix well.
Add tomato coconut mixture to this talimpu. Switch off the flame. Mix well.
This pachadi can be made during kartika masam as it has no garlic.
Usirikayalu – 5 cut into small pieces
Freshly grated coconut -1 cup
Green chillies – 3 to 4
Coriander seeds – 1/2 tsp
Cumin seeds – 1/2 tsp
Oil for frying
Salt to taste
Lemon juice – 1 tbsp
Oil – 1 1/2 tsp
Mustard seeds – 1/2 tsp
Chana dal – 1/4 tsp
urad dal .- 1/4 tsp
Cumin seeds – 1/2 tsp
Broken red chillies – 6 pieces
Curry leaves – few
Turmeric powder – 1/3 tsp
Asafoetida – 1/3 tsp
Wash and pat dry usirikayalu. Chop the usirikayalu into pieces discarding the seeds.
Heat 1 1/2 tsp of oil in a pan. Add green chillies , cumin seeds and coriander seeds.
Fry on medium flame for 2 to 3 minutes till the raw smell goes out. Keep it aside.
In the same pan, heat 1 1/2 tsp of oil. Fry usirikaya pieces on medium flame for 3 to 4 minutes. Fry till the usirikaya pieces turn into light pink colour.
Take a motor & pestle. Crush green chillies , cumin seeds and coriander seeds to a coarse paste.
Then, add salt and fried usirikaya pieces and mash it to a coarse paste. Add freshly grated coconut and lemon juice. Mix well and check out the seasonings.
Heat 1 1/2 tsp oil in a pan and add mustard seeds. When mustard seeds start spluttering, add chana dal, urad dal, cumin seeds and fry for a second. Add red chillies, curry leaves, turmeric powder and asafoetida.Fry for few seconds.
Add usirikaya and coconut mixture prepared earlier. Switch off the flame. Mix well.
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.
Grind jaggery in a mixer to a fine paste or powder.
Take a bowl, add all the ingredients. Mix well and roll it into a small round shaped ball. Repeat the same with the rest of the mixture.
Chalimidi is ready to be offered as naivedhyam to the diety.
To make home made rice flour, soak 1 cup of rice grains in water over night. Next day, drain water and dry the rice on a cloth for 20 to 30 minutes. Grind the rice to a fine powder. Use whenever required.