Ugadi Pachadi
10kcal0.1g protein0.1g fat2.5g carbs*Estimates computed from the ingredient list; cost uses average US supermarket prices. Not a substitute for packaging measurements or your receipt.
Nothing flagged in the ingredient list. The label is still the last word.
Restrictions
Diets
VegetarianVeganPescatarianNo porkNo alcohol
Worked out from the ingredient list. It knows nothing about brands, shared equipment or cross contamination, and it is not a certification — if you have an allergy, you still have to read the label.
Ingredients
Servings:
| 1 ¼ cup | water |
| 1 tsp |  tamarind paste |
| 3 tbsp |  jaggery (finely chopped or grated) |
| ¼ cup |  raw green mango (finely diced) |
| 2 tsp |  neem flowers |
| ¼ tsp |  black pepper (finely ground) |
| ¼ tsp | salt |
Steps
- Mix4 minroom-temperature waterwater + tamarind paste until fully dispersed, then + jaggery and stir until no hard jaggery pieces remain. Build the sweet-sour base first so later adjustments are easy to taste rather than hidden in undissolved solids.
- Mix3 minserve fresh+ raw mango + neem flowers + black pepper + salt. Stir enough to distribute the flowers and mango without bruising them into a puree; Ugadi Pachadi should remain a thin drinkable mixture with small fresh pieces.
- Season3 mintaste for six distinct sensationsthe pachadi until sweet, sour, bitter, hot, salty and the raw mango's astringent/tangy character are all perceptible. If one taste disappears, correct that ingredient in small pinches rather than making the whole mixture sweeter. Serve the same day.