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.

Ingredients:

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

Goru Chikkudu Nalla Senagala Vepudu.

Cluster beans are finely chopped and cooked in oil along with spices. Black chickpeas are soaked and ground into smooth paste. The paste is then steamed in idli moulds and crumbled and is added to the cooked cluster beans as finishing step. Serve cluster beans with black chickpeas over plain steamed rice and dollop of ghee.
Makes: around 4 Servings of Cluster Beans with Black Chickpeas.

Ingredients:

Cluster Beans 1 + 1/2 Cups
Black Chickpeas 1/2 Cup
Green Chile 1
Garlic 1 Clove
Turmeric Powder a big Pinch
Salt to Taste

Talimpu:

Mustard Seeds 1/4 tsp
Cumin Seeds 1/4 tsp
Urad Dal 1/4 tsp
Broken Dried Red Chiles 3 – 4
Asafoetida a Big Pinch
Curry Leaves 5
Oil 2 tsps

Method of preparation:

Wash, remove ends and chop cluster beans into around half inch pieces.
Soak black chickpeas in water for around 6 – 8 hours.
Refresh the black chickpeas with fresh water and grind them into smooth paste with enough salt.
Fill the idli moulds with ground black chickpeas paste.
Place the chickpeas filled idli moulds in a steamer and steam for around 15 minutes.
Once steamed, remove and finely crumble the steamed black chickpeas.
Peel and roughly chop the garlic clove.
Remove stem, wash and finely chop the green chile.

Heat oil in a pan, add all talimpu ingredients in order.
When mustard seeds start spluttering, add green chile, garlic clove and cluster beans.
Cook covered on low flame for few minutes or until cluster beans change color.
Add a splash of water while cooking if necessary and stir occasionally to avoid scorching.
Once cooked, stir in finely crumbled black chickpeas mixture, turmeric powder and sufficient salt.
Fry on low flame for around a minute or two and remove from heat.
Serve cluster beans with black chickpeas over plain steamed rice and dollop of ghee.
Notes: Make sure cluster beans are cooked well before adding the black chickpeas.

Suggestions: Adjust spice with red chiles or green chiles.
Variations: Check other variations with cluster beans and other fresh beans here.
Other Names: Cluster Beans with Black Chickpeas, Goru Chikkudu Nalla Senagala Vepudu.