Ugadi & Talimpu Anniversary

Ugadi & Talimpu Anniversary

Happy Talimpu Anniversary and a very Happy Ugadi to all my Talimpu.com visitors.

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 Cups of Ugadi Pachadi.


Neem Flowers 2 Tbsps (Fresh or Dried)
Tender Raw Green Mango 1 – 2
Fresh Coconut 3 (4 inch Pieces)
Jaggery 1/4 Cup (Grated)
Tamarind 3 – 4 inch Sized Ball
Red Chili Powder a Pinch
Salt a Pinch

Method of preparation:

Soak tamarind in a 1 1/2 Cups of water and extract all the thick pulp.
Strain the tamarind and collect all the liquid in a mixing bowl.
Add grated jaggery to the mixing bowl which has the tamarind liquid.
If using dried neem leaves, soak in few tablespons of warm water before adding to the above mixing bowl.

Wash and finely chop the raw mango discarding the seed.
Finely chop the fresh coconut pieces.
Mix all other ingredients into tamarind and jaggery liquid.
Mix thoroughly and adjust any seasoning if required.
Serve a small bowl full of ugadi pachadi.
Notes: If using banana, make sure to add it just before serving.

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: Mashed banana can also be added to ugadi pachadi. You can also add chopped sugarcane, roasted chana dal, …
Other Names: Ugadi Pachadi


Spicy Boiled Peanuts

Spicy Boiled Peanuts
Spicy Boiled Peanuts

Whole raw peanuts are boiled on low flame for few hours along with spices. The spicy boiled peanuts are then strained and served.
Makes: 4 Cups of Spicy Boiled Peanuts


Green Peanuts / Dry Whole Peanuts 4 Cups
Whole Red Chiles 1 – 2
Salt 4 Tbsps

Method of preparation:

In a huge sauce pot, add whole peanuts, red chiles, salt and pour water to cover all the peanuts.
On high flame, bring the water to a bubble and then boil the peanuts on low flame for around 4 – 6 hours.
Make sure there is enough water in the pot all the time to avoid burning the peanuts.
Alternatively, you can pressure cook the peanuts for 4 – 5 whistles and leave it for around 4 hours before straining.
Strain the boiled peanuts and serve immediately.
Notes: Make sure to adjust spice with red chillies.

Suggestions: You can also add red pepper flakes in place of the whole red chiles. Also you can add bay leaf and few whole black peppercorns if desired.
Variations: Check other recipes with peanuts here.
Other Names: Spicy Boiled Peanuts.


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