Dry Fruits Ugadi Pachadi

Dry Fruits Ugadi Pachadi

Ugadi Pachadi is a combination of 6 tastes. Bitter / Chedu (from neem flowers), Sweet / Teepi (from jaggery), Sour / Pulupu ( from tamarind), Salty / Uppu ( from salt), Spicy / Karam ( from green chile) and ogaru / astringent (from tender mango).
Makes: around 2 Servings of Dry Fruits Ugadi Pachadi.

Ingredients

Fresh or Dried Neem Flowers 1/2 tsp
Freshly Squeezed Tamarind Pulp 4 tbsps
Grated Jaggery 2 – 3 tbsps
Finely Chopped Tender Mango (peeled and deseeded) 1 tbsp
Finely Chopped Green Chile (deseeded) 1/4 tsp or Red Chile Powder a pinch
Finely Chopped Fresh Coconut 1 tbsp
Pistachios 3
Cashews 2
Almonds 2
Raisins 10
Salt a Pinch

Method 

Soak almonds and pistachios in warm water for couple of minutes.
Finely chop up the pistachios, cashews, almonds and raisins.

Mix all the ingredients together along with quarter cup of water (if preferred) and serve a tbsp of the ugadi pachadi.

Notes: Adjust the jaggery according to the sourness of the tamarind.

Suggestions: Adjust the amount of ingredients to make it more sweet, sour or spicy. Pluck the leaves of the neem flowers and add it for much milder bitterness.
Variations: Add fresh fruits or add honey for sweetness. .
Other Names: Dry Fruits Ugadi Pachadi.