Ugadi Pickle

  • 2 tsp Neem flower
  • 1 tsp Raw mango, finely chopped
  • 4 tsp Grated jaggery
  • 1/4 tsp Mustard seeds
  • 3 tsp Tamarind
  • 1-1/4 Cup water
  • 1 tsp Oil
  • 1 green chilli
  • Salt to taste
Soak 3 tsp tamarind in water for about 30 minutes.
Boil this mixture for five minutes.
Allow it to cool. Blend in a mixie until smooth.
Remove fibers by passing the mixture through a sieve.
Add finely chopped mango pieces to the sieved juice.
Boil again till raw mango pieces turn tender.
Now add powdered jaggery. Simmer till it melts.
Remove the mixture from the flame and leave aside.
Heat one tsp oil and add mustard seeds.
When mustard seeds start spluttering, add neem flower and saute till the mixture becomes light brown.
Add salt and chili powder. Mix well.
Mix tamarind juice with neem flower.
Neem Pachidi is ready to serve.


Great ! The recipe you explained is so simple and clear.
Ugadi Pachadi is the best and a must dish for this festival.
Happy Ugadi !


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