Last Sunday I made this Ugadi pachadi in my cooking demo that I did in Pasir ris community club among the cooking interest group and few friends. Everyone loved this one. I made it with banana in it.
Today I thought of posting this as Ugadi special post. Very simple recipe, made with raw ingredients. There are many variants in this recipe, I have shared a simple one. I have made this few times and the final picture and video are made in two different occasions, so you may see some difference in the picture and video.
Disclaimer: This is my own take on the pachadi, and not claiming the traditional method.
Though fresh neem flowers, jaggery and tamarind water are used in the dish, I have used lemon juice, honey and dried neem flowers as I had no stock here in Singapore. If you do not have neem flower, use one or two neem leaf. Just tear and mix with the other ingredients.
Wishing you all a happy Ugadi, to those celebrating!