Ugadi Pacchadi/Pulusu and Ugadi festive Recipes

Spring in India is beautiful. I miss waking up, listening to the sounds of Kokila/Koel (Asian Koel). We used to have a huge Mango tree in one of my neighbors yard. When it's spring, along with blooming mango flowers, there used be a Koel on the tree. Asian Koel makes beautiful sounds that goes like 'Koo-ooo'. It even responds when you make that sound, by singing back.Writing about Ugadi brought me back some of these childhood memories. 

Vasantha  ruthuvu  (Spring) has a significance for Telugu people. It's when Telugu people observe the festival of Ugadi, which marks the beginning of Telugu New year. Same day Kannada people celebrate Ugadi, Marathi people celebrate Gudi Padwa. So Wish you all a great year ahead.

On the day of Ugadi, every Telugu household makes a dish called Ugadi Pacchadi (Translates as chutney but looks like soup;-)). Ugadi Pacchadi is a medley of six basic flavors that our taste buds can recognize. These six flavors are symbolic to those six emotions we experience in life (Happy,Sad,angry,fear,hardship,surprise). So there are six basic ingredients used in Ugadi Pulusu. Apart from these several other ingredients are added optionally in each household. 

Sweet -Happy-Jaggery 

Spicy-Angry-Pepper

Salt -Fear- Salt

Bitter-Hardship-Neem flowers

Sour - Sad - Tamarind

Tang -Surprise-Raw Mango

Optionally I have added Cashew, poppy seeds, coconut pieces.Also some people add Bananas.

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Ugadi pulusu also has several health benefits according to Ayurveda. Apparently the mixture helps body to balance Vata,Pitta,Kapha which are the 3 elements that control body functions. It is beleived that By consuming the Pulusu for 9 days it will detox the body. So it's an ancient detox drink :-). 

Ugadi Pulusu is pretty easy to make. To achieve the deliciousness you need to add  

Ingredients in proper ratio. So lets get to those details.

My mom dries up Neem flowers (Vepa putha) and sends it to me. I freeze them and use for couple years. But now a days it's available in India Bazaar stores. They keep few unopened buds and sell for a dollar which is depressing:-). I would rather use the dried flowers if I have em on my hand. But suit yourself. 

It is hard to give measurement for Tamarind. So I came up with Tbsp idea. Pat down piece of Tamarind in the spoon to get the measurement. FYI ,  Pacchadi color depends on Tamarind.It's usually lighter with tamarind from India. If you buy it here like me it's going to be darker like the one in picture.

Servings: 
Four (4)
Total time:
10minutes

Ingredients ((I use US standard measuring; 1cup=8oz=250ml):

• 1.5 tbsp Tamarind ( When you pat the Tamarind down the spoon)
• 1/4 cup water
• 4 tbsp grated Jaggery 
• Cashew nuts optionally but recommended 
• Pinch of salt
• 1/4 tsp Pepper 
• 1/2 tsp Poppy seeds 
• Few chopped coconut pieces
• 2 tbsp grated Green Mango ( I used Cheese grater)
• Few Neem flowers 

Ugadi Pacchadi/Pulusu Recipe:

1. Soak Tamarind in 1/4 cup warm water till it gets soften.
2. Grate Green (Raw) mango and Jaggery in quantity mentioned above.
3. Squeeze the tamarind to remove fibers and transfer Pulp to a bowl.
4. Add 2 cups water to it.
5. Add grated Jaggery, salt, Pepper, Grated raw mango, poppy seeds, neem flowers.
6. Mix well.
7. Finally add chopped cashews and coconut pieces.
8. Serve Pulusu. 

You can optionally add ingredients according to your preference like Chilli powder instead Pepper, Sliced Bananas etc. 

Other Ugadi Recipes:

Please click the title for respective recipe links. For more recipes go to 'Festive recipes' category.

Bobbatlu/Bakshyalu/Puran Poli/Holige:

Sunnundalu (Skinned Blackgram Ladoo):

Kajjikayalu/Gujiya/Karanji

Rava kesari/Suji Halwa/Sheera

Quick Coconut Ladoo:

Mamidikaya Pulihora (Raw Mango rice):

Quick Rice Kheer

Sago Kheer (Saggubiyyam Payasam :

Mamidi Kobbari Pacchadi (Raw mango coconut chutney)

KarapuAppalu (Spicy Rice flour Roti, Telangana festive delicacy)

Senagapappu Garelu

Lemon Rice :

Mamidikaya Pacchi pulusu (Raw mango pulusu):

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