Go Back
Print

Easy Ugadi Pachadi

A traditional, festive no-cook dish with raw mangoes, tamarind, jaggery, black pepper and neem leaves and/or neem flowers prepared to celebrate Ugadi (traditional New Year) in Karnataka (in southern India)
Course condiment
Cuisine Indian, South Indian
Keyword Karnataka, mango, neem leaves, Pachadi, plant based, tamarind, Ugadi, Vegan
Prep Time 10 minutes
Cook Time 0 minutes
Servings 4

Ingredients

  • 1 cup water
  • 1 small mango chopped into small bits
  • 2 to 3 tbsp jaggery powder or according to taste
  • Few neem leaves and/or flowers
  • 1 tsp tamarind paste or 2 tbsp fresh tamarind juice or as needed
  • ½ tsp black pepper powder
  • Salt to taste

Instructions

  1. If using fresh tamarind, soak a small lemon sized tamarind in warm water for 15 minutes. After 15 minutes, squeeze out the pulp and set the tamarind water aside.
  2. Wash and chop raw mangoes into small pieces. If the skin is tough, peel and chop.

  3. Remove neem leaves and/or neem flowers from the stalk, wash, tear roughly and set aside.

  4. In a small bowl, stir water and jaggery powder until well dissolved.
  5. Stir in tamarind paste or tamarind water.

  6. Add chopped mangoes, neem leaves (and/or flowers), black pepper powder and salt to taste.

  7. Mix well, do a taste test and adjust the amount of salt and jaggery powder.

  8. If using as Prasad and being offered to God, do not taste. You can adjust the taste after you have offered to God.

  9. Serve at room temperature or chilled with your Ugadi meal or any time your tastebuds crave for this unique no-cook traditional Prasad made mostly in Karnataka in southern part of India.
  10. Happy Ugadi Foodie Friends!
  11. Enjoy!