Sauces & Drinks · South Asian

Ugadi Pachadi

Name: Ugadi Pachadi
Total time: 15 min
Yield: 4
Ingredients: 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

7 ingredients · 15 minutes · 4 servings

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VegetarianVeganPescatarianNo porkNo alcohol

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

Method

mix4 min
room-temperature water
water + 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 min
serve 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 min
taste for six distinct sensations
the 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.