Bellam Pachadi

Name: Bellam Pachadi
Prep time: 15 min
Cook time: 10 min
Total time: 45 min
Yield: 4 servings (0.25 cup each)
Cuisine: andhra
Ingredients: 20 g tamarind (seedless, about a small lemon-sized ball); 0.5 cup hot water (for soaking tamarind); 100 g bellam (grated or powdered); 0.5 cup water (for the pachadi base); 0.25 cup raw mango (finely chopped); 1 tbsp neem flowers (fresh or dried); 0.5 tsp red chili powder; 0.5 tsp salt; 1 tbsp vegetable oil; 0.5 tsp mustard seeds; 0.5 tsp urad dal; 1 pcs dried red chili (broken into two); 1 pinch hing; 5 pcs curry leaves

POPULARITY

0.0/5

TASTE SCORE

7/10

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.

PREP

15m

COOK

10m

SERVES

0.25 CUP

152 cal

SERVINGS

INSTRUCTIONS

4 steps. 10 minutes total.

4 STEPS

1
Soak the tamarind in 1/2 cup of hot water for 20 minutes
- a.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.
2
Step 2
- a.To the jaggery-tamarind mixture, add the finely chopped raw mango, neem flowers, red chili powder, and salt. Mix everything together until well combined.
3
To make the tempering, heat oil in a small pan over medium heat
- a.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.
4
Pour the hot tempering over the pachadi mixture and stir well to incorporate
- a.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.

PRO TIPS

What to keep in mind.

4 tips from the recipe — small details that make a real difference to the final dish.

1
Use dark, organic jaggery for a deeper, more molasses-like flavor.
2
If you cannot find neem flowers, you can add a pinch of finely grated bitter gourd to represent the bitter taste, but use it sparingly.
3
For a slightly different texture and sweetness, you can add 1/4 cup of finely chopped coconut or a small mashed banana.
4
The pachadi can be stored in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time.

RECIPE VARIATIONS

Adapt it for your goals.

kid friendly

Complete meals featuring this recipe

general_healthy·30 min·276 cal

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Bellam Pachadi

For 4 servings

4 steps. 10 minutes total.

Soak the tamarind in 1/2 cup of hot water for 20 minutes

Step 2

To make the tempering, heat oil in a small pan over medium heat

Pour the hot tempering over the pachadi mixture and stir well to incorporate

What to keep in mind.

Adapt it for your goals.

Kid friendly

Quick

Jain

Complete meals featuring this recipe

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