Salsas y Bebidas · Sur de Asia

Ugadi Pachadi

Name: Ugadi Pachadi
Total time: 15 min
Yield: 4
Ingredients: 1 ¼ cup agua; 1 tsp pasta de tamarindo; 3 tbsp jaggery (finely chopped or grated); ¼ cup mango (finely diced); 2 tsp neem flowers; ¼ tsp pimienta negra (finely ground); ¼ tsp sal

7 ingredientes · 15 minutos · 4 porciones

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VegetarianoVeganoPescetarianoSin cerdoSin alcohol

Ingredientes

Servings:

1 ¼ cup	agua
1 tsp	pasta de tamarindo
3 tbsp	jaggery (finely chopped or grated)
¼ cup	mango (finely diced)
2 tsp	neem flowers
¼ tsp	pimienta negra (finely ground)
¼ tsp	sal

Preparación

mezclar4 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.
mezclar3 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.
sazonar3 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.