Ugadi Pachadi

  • 2┬átsp neem flower
  • 4 tsp chrushed jaggery (gur)
  • one small lemon size ball of tamarind made into thick tamarind water (imli)
  • 1/2 tsp red chilli powder
  • 1/2 tsp mustard seeds(rai dana)
  • Salt to taste
  • 1 tsp oil
  • 1 tbsp finely chopped raw mango (kachcha aam)
  • 1 c water

cooking time:

  1. First add the raw mango pieces to the tamarind water and bring it to boil.
  2. Boil it till mango pieces are tender
  3. Now to this add jaggery and let it cook till it melts and blends into the mixture
  4. Remove from heat and keep aside
  5. Now in a pan, heat oil and add mustard seeds let them splutter, add neem flower and fry till light brown
  6. Now add chilli powder and salt
  7. Mix well
  8. Take this neem flower tadka and add it to the tamarind and mango juice
  9. Serve in small quantities as an accompaniment to the main course food.