Ugadi Pachadi – Andhra Delicacy Reflecting Different Flavors Of Life

Today we are celebrating Ugadi, the Telugu New Year Day, which is the first festival of our Telugu calendar and the first big festival that comes after Sankranti.

Our Andhra festival is known by different names in different states of India like “Gudi Padwa” in Maharastra and “Ugadi” in Andhra Pradesh and Karnataka. Whatever the name this festival takes in different regions, it heralds the dawn of Vasanth Rutu (Spring Season), which is considered the first season of the year (Chaitra Maasam). Ugadi to the Telugu speaking people marks a beginning of a new year in which nature is in full bloom, symbolizing regeneration and celebrating the season’s freshness.

With the coming of Ugadi, mango season is in full swing with fresh green mangoes flooding the rythu bazaars, garlands of marigold, roses, kanakaambaram, chamanti, naturally perfumed jasmine flowers (mallepuulu) which are in full bloom adorn the deities in temples and yes, you find most of our Andhra women’s braids are adorned with clusters of mallepuulu (jasmine flowers). The doorways of our homes are adorned with mango leaves which signifies prosperity and general well-being.

But the most unique and significant tradition of Ugadi is beginning the new year with savoring a unique flavored pachadi (chutney) that epitomizes the spirit of Ugadi called “Ugadi Pachadi”,with sweet, sour, pungent and bitter tastes (shadhruchulu or six tastes). This chutney or sauce is a symbolic reminder of the myriad facets of life in a sense prepares us for the year ahead. Of course, other than the special pachadi we also prepare special foods with the use of raw mango like papppu maamidikaaya, maamidi pulihora, maamidi kobari pachadi,pulihora,bobattulu, payasam and garellu.

Ugadi Pachadi is a special preparation prepared in every Andhra home on Telugu New Year’s day. Its made with fresh tamarind, jaggery(panela), fresh mangoes and neem flowers (margosa). One can add sugarcane, coconut and bananas also. The sweetness of jaggery, the sourness of tamarind, the bitterness of neemflower and the pungent flavor of the green mango skin, spice of the chilli powder ,raw tender mango’s taste and lastly salt form the shadhruchulu or six tastes of the saul.


Each home has its own version of preparing the ugadi pachadi but the main ingredients (reflecting all the six flavors) are as specified above.

The myriad rich taste of this delicacy tickles and lingers on our tongue for a long time leaving a medley of flavors. The flavors of the Ugadi Pachadi signifies that the mixture of bitter margosa flowers and sweet jaggery reflect the myriad facets of life, both joy and sorrow and prepares one to face both good and bad in the year to come. During this season we find people eating neem leaves and flowers at the onset of Vasantha Ruthu and through out the spring season as its a counter measure for kapha dosha individuals (kapha dosha increases around this period).Ugadi Pachadi is a healthy low calorie pachadi where the Neem flowers, new tamarind, jaggery and fresh raw mangoes contain nutrients that cleanse the system and act as prophylactics (prevention of illness or disease).

Ugadi Subhakankshulu! Wishing you all a very happy Ugadi and a great year ahead!

Ugadi Pachadi – Andhra Delicacy Reflecting Different Flavors Of Life

  Prepare time:
 Serves: 2

 Main Ingredients:

  •  jaggery
  •   neem flowers


  •   1 cup of raw fresh mango cleaned, dried, finely chopped along with skin
  •   1 tbsp margosa flowers (neem tree flowers)
  •   1 cup grated jaggery
  •   1 tbsp fresh finely chopped coconut pieces (optional)
  •   3 -4 tbsp tamarind paste
  •   red chilli pwd (according to your choice)
  •   salt to taste

Method for making Ugadi Pachadi – Andhra Delicacy Reflecting Different Flavors Of Life

Mix all the above ingredients to form a sauce like appearence.I f you want a thin and watery chutney add very little water (2-3 tbsps). You can also add small pieces of sugarcane, pieces of ripe banana, putanaala pappu (roasted channa dal) along with the above ingredients.


93 thoughts on “Ugadi Pachadi – Andhra Delicacy Reflecting Different Flavors Of Life

  1. you have described the essence of Ugadi very well. We do miss the whole atmosphere of festivals with people dressing up and families getting together etc.

    In karnataka we do the almost the same but we have something called Bevu bella( Neem flowers and Jaggery grated and made into small marble sized laddus and given to everyone saying let this year balance out the good and bad things.

    Have a wonderful Ugadi and prosperous New year

  2. Wish u and ur family a happy and prosperous ugadi.
    I love the kum kum bharani and all those cute little things in the pic. they r beautiful.

  3. Wow. Sailu, you made me feel nostalgic.!
    Just gorgeous!

    Ugadi subhakankshalu to you and your family. Please say hai to your cute son.

  4. Beautiful presentation and description. You just brought me back home to India in a jiffy, sitting 10,000 miles away. Happy Ugadi to you all.

    I have been lurking a while, without leaving comments, today I could not resist…

  5. Happy Ugadi, Sailu! Lovely pictures. Tamilians also make pachadi on Tamil new year with neem leaves. We use dry ones though. Are the fresh flowers more bitter than dry ones?

  6. Sailu
    thank you for your visit.I got late for my posting on ugadi.I thought of my posting early with ugadi but ours is on April 14th .do visit on sunday.

  7. hi sailu i’ve just seen ur recipes and i noted them all. kothimire pachadi is so useful and really liked ur recipes. thanks sailu. now i can make variety of dishes rather than sticking to some stock dishes .

  8. Hi Sailu gorgeous presentation and nice ugadi pachadi.Looking forward for recipes on ugaadi.Please Do tell one.Happy Ugadi to u And ur family.

  9. Andariki Ugadi Subhakankshalu….
    Ugadi Pacchadi choosi inti ni grutu cheseru…

    Thank you so much…


  10. Wish you and your family a very Happy and prosperous Ugadi, Sailu!

    Beautiful pics and gorgeous presentation…

    Ugadi shubhakankshalu to All!!!

  11. Woow !!!! Nice pictures… n presentation….. The clarity n colors of the pictures is tooooooo good. That itself brings ‘Ugaadi’ in my mind……

  12. Sailu –
    Excellent, nifty, organized website that delights all my senses. You can’t imagine how much happiness your site brings to a lot of us. Keep up the good work and wishing you yet another year of ecstatic enthusiasm in sharing your recipes….SARVAAJIT NAAMA NOOTHANA SAMVATHSARA SUBHAKANKSHALU.
    – Deepthi

  13. Andhariki Chandranama Samvathsara Ugadi Shubakanshalu.

    Sailaja Garu, Photolu challa baagunnayi and also very good presentation. I am big fan of your website. I greatly appreciate the effort you take to present the recipes. You are doing a wonderful job , just keep it up.

    Thank you.


  15. Dear Sir/Madam

    I wish to use your Yugadi image on our Kannada website.
    Here by I seek your permission. We will add thanks and courtesy to your beautiful blog.

    Appreciate your reply.


    Appreciate you seeking permission before using an image from my blog. You can use the image and a link back to this blog would be appreciated.

  16. Hi! Sailu,
    I was looking for images for Ugadi and I discovered your website.
    I browsed through a little and I am eager to explore more.

    I have a request. Please let me know if I can use the pictures in this post (acknowledging the source, ofcourse) on my website for kids,


    Lalitha, Appreciate you asking to use images on your website. Yes, you can use the images of this post acknowledging source.

  17. If any body can’t get neem flowers,can use grated kakarakaya. I tried it last year,got the same taste.

    Hi Sailu,
    I appreciate ur recipe’s with wonderful presentation…keep it up.
    I wish u and your family a happy&prosperous ugadi.

    Thank you.

  18. Hi Sailu

    I came across this website that was using your above image in it. Not sure if you are aware of it.

  19. Hi Sailu,

    This website is using your photo. I came across this while looking for ugadi pachchadi.

    Ugadi Subhakankshalu!


  20. hai sailu gaaru,

    ఉగాది శుభాకాంక్షలు. నేను ఉగాది ఫొటోస్ కోసం గూగుల్ లో సెర్చ్ చేస్తూ ఉంటే, నాకు à°’à°• ఫోటో నచ్చి, à°† బ్లాగ్ owner à°•à°¿ పర్మిషన్ తో ఫోటో కాపీ చేసి, నా బ్లాగ్ లో పెట్టాక తెలిసింది…అదీ మీ సైట్ నుంచి కాపీ చేసినది అని….అలా నేను మీ పర్మిషన్ లేకుండానే ఫోటో కాపీ చెయ్యటం జరిగింది. so if you have any issues plz let me know.

    Ugadi Subhakankshlu, Valli garu. Please provide a link to this page below the image you are using, giving credit to source.

  21. Hi Sailu. What a lovely website. I arrived here searching for Ugaadi. I wish you and your loved ones a very happy Ugaadi. I would like to use the picture in this post and two lines of this article, with a “read more” linking back here to your page. Let me know if that is okay with you.

  22. Sailu, i found a similar picture of this recipe in the site here
    did she ask your permission for the picture?
    The same site has flicked so many pictures(including mine along with the recipes) and recipes from others and doesnt seem to have a single one of her own! I have already warned her but she removed mine and continues to do the same mistake!
    If she has lifted your content , I have decided to place a complain to google to take some action with the other proofs
    P.S- pls do not react to the blogger now, she might remove your content in hers and we will miss the proof!

  23. Hai Sailu,

    Your picture here had been copied by the site here as many of ours.
    We are filling up a form and placing a complaint to google to cease shameless the action by this particular blogger!
    The blogger is lifting (and that’s what she does instead of posting on her own)not abiding to our mails and warnings and have commercialised her space!
    Would be lovely if you would place your complaint here!

    Thanks in advance,

  24. looks like ur photo of this ugadi pachadi became so popular..i get wishes or i see wishes even in fb with this particular on 🙂 🙂

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