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A traditional Andhra relish bursting with six distinct flavors, from sweet jaggery to tangy tamarind and bitter neem flowers. This Ugadi festival special symbolizes the different facets of life in every spoonful.
For 4 servings
Soak the tamarind in 1/2 cup of hot water for 20 minutes. Squeeze well to extract all the pulp, then discard the fibers. In a mixing bowl, combine the tamarind pulp, grated jaggery, and 1/2 cup of water. Stir until the jaggery is completely dissolved. You can gently warm this mixture on low heat for 2-3 minutes to speed up the process.
To the jaggery-tamarind mixture, add the finely chopped raw mango, neem flowers, red chili powder, and salt. Mix everything together until well combined.
To make the tempering, heat oil in a small pan over medium heat. Add the mustard seeds and let them splutter. Add the urad dal and the broken dried red chili, and sauté for about 1 minute until the dal turns light golden. Add the hing and curry leaves, and cook for another 10-15 seconds until the leaves are crisp.
Pour the hot tempering over the pachadi mixture and stir well to incorporate. Let the pachadi rest for at least 30 minutes to allow the flavors to meld together. Serve at room temperature as part of a festive meal.

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A traditional Andhra relish bursting with six distinct flavors, from sweet jaggery to tangy tamarind and bitter neem flowers. This Ugadi festival special symbolizes the different facets of life in every spoonful.
This andhra recipe takes 25 minutes to prepare and yields 4 servings. At 158.61 calories per serving with 0.99g of protein, it's a beginner-friendly recipe perfect for side or condiment.
Omit the neem flowers and reduce the red chili powder to a tiny pinch for a much sweeter and milder version that kids will enjoy.
Use 2 tablespoons of store-bought tamarind paste mixed with water instead of soaking and extracting pulp from whole tamarind.
This recipe is naturally Jain-friendly as it does not contain any root vegetables, onion, or garlic.