Tamarind – 100 grams makes one cup of thick paste

Water – 1 1/4 cup

Jaggery – 2 1/2 cups

Finely chopped sugarcane – 2 tbsp

Finely chopped coconut – 2 tbsp

Finely chopped banana – 1/2 cup

Finely chopped mango – 1 tbsp

Neem leaves – 1/2 tbsp

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.



Grated raw mango – 3 tbsp

Grated ginger – 1tbsp

Sugar or jaggarey – 3 tbsp

Red chilli powder – 1 tbsp

Salt to taste


Oil – 1 1/2 tsp

Mustard seeds – 1/4 tsp

Cumin seeds – 1/4 tsp

Urad dal – 1/3 tsp

Garlic – 3 pods (crushed )

Broken red chillies – 3

Curry leaves – few


  • Put all the ingredients into a grinder jar and grind it to a fine paste. Heat oil in a pan, add mustard seeds.
  • When mustard seeds starts spluttering, add cumin seeds and fry for a second .
  • Add all the remaining ingredients one by one and fry till they become light golden brown.
  • Transfer the grinded mixture into the talimpu pan, mix well. Switch off the flame.
  • Adjust your spiceness according to your taste. Goes well with idly and pesarattu.


You can use tamarind paste instead of grated mango.



Fresh ripe mango – 2 medium size ( I used banginapalli variety )

Vanillia ice cream – 1 scoop

Sugar – optional

Ice cubes – 4

Water – optional


Peel mango and cut into cubes .Grind all the above ingredients in a blendar until smooth. Adjust sugar according to the sweetness of the mango variety.

If you want it to be runny add water or ice cream. Serve chilled,garnish with mango pieces.image