Happy Ugadi & Talimpu Anniversary

Ugadi Pachadi

Ingredients:

Neem Flowers 1 tbsp
Raw Mango 1/2
Ripe Banana 2
Fresh Coconut 1/2
Jaggery 3/4 cup
Tamarind 2 inch sized ball
Red Chili Powder to taste
Salt to taste

Method of preparation:

Soak tamarind in a cup of water and extract all the pulp.
Grate and soak jaggery in a cup of water.
Wash and finely chop mango discarding the seed.
Peel and slice banana into circles.
Break coconut into small pieces and finely chop the white skin.

Mix tamarind extract, jaggery water and create a somewhat thick liquid by adding water.
Then add chopped mango, banana, coconut, neem flowers, red chili powder and salt.
Mix thoroughly and adjust all the above ingredients if required.
Some people mash the banana to make thick ugadi pachadi.
You can also add sugarcane, roasted chana dal…

Notes: If using banana, make sure to add it just before serving.

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Neem Flower Rasam

Vepa Puvvu Charu

Ingredients:

Dried Neem Flowers 1 tbsp
Tamarind 1 inch ball
Turmeric powder a pinch
Ghee 1 tsp
Salt to taste

Talimpu:

Chana dal 1 tbsp
Urad dal 1 tsp
Mustard seeds 1 tsp
Cumin seeds 1 tsp
Broken red chilllies 8
Fenugreek seeds 1/2 tsp
Curry Leaves 4
Oil 1 tsp

Method of preparation:

In small pan, heat ghee and fry neem flowers until light brown.

Heat oil in deep vessel, add all talimpu ingredients in order.
When chana dal turns light brown, add 4-5 cups of water.
Add tamarind, turmeric powder and salt.
Bring to boil and turn off the heat.
Mix in fried neem flowers and serve with rice.

Notes: Take care not to burn neem flowers.

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