Ugadi Pachadi

Ugadi pachadi is a ceremonial side dish prepared on the day of Ugadi (New Year's Day) in Andhra Pradesh and Telengana. It is a confluence of six tastes, representing human life. Sweet, Sour, salt, spice, tangy and bitter, each representing a state of mind. 
Two methods of preparation are given below.

Method 1:

• In a pan cook the finely chopped mango along with tamarind juice. Once the mango is soft add the grated jaggery into the mixture. Stir occasionally until the jaggery melts. Remove from flame and keep aside. 
• Heat oil in a pan add mustard seeds. When it starts spluttering, add neem flowers and fry till golden brown, in low flame. 
• Add the chilly powder and salt, mix well and remove from flame. 
• Transfer this to the mango tamarind mixture. Stir. 
• Serve as a side-dish. 

Ingredients:

Grated jaggery - 4 table spoon 

Neem flowers - 2 to 3 teaspoons 

Red chilly powder - 1/2 teaspoon 

Raw mango finely chopped - 1 table spoon 

Fresh tamarind - lime sized ball (Soak in water and extract thick juice) 

Salt to taste 

Water - 1 cup 

Oil - 1 teaspoon

Mustard - 1/2 teaspoon 

Note: Variation of ingredients can be observed from place to place.
Some use fresh grated coconut or coconut bits. Some add green chilly instead of red chilly powder. Some add ripe bananas and cashew nuts or roasted split chick pea..............................etc.
                                                                                                                                                                                                    PC Google




Method 2 :

Jaggery - 4 - 5 tablespoons (grated) 
Tamarind juice - 2 tablespoon 
Neem flowers - 1/2 tablespoon
Raw Mango pieces - 1 tablespoon
Green chilly- 1/2 teaspoon (finely chopped) 
Salt to taste 
Water as needed.

Preparation: 

• Soak tamarind in little water and extract juice. 
• Mix together all the ingredients.
• Add water as needed to adjust the taste. 
• Serve. 

Note: The measure of ingredients are just indicative. You can vary the quantity according to your taste. 

Tomato Thokku

Tomatoes and potatoes belong to the same family. Like potatoes, tomatoes are available round the year. This is a low-calorie vegetable/fruit. Fresh ones are rich in potassium. Tomatoes are a rich source of anti-oxidants which protects one from various types of cancers. Lycopene, an anti-oxidant which is present only in tomatoes protects skin from UV-rays. Tomato is also good for eye-health. It is also a good source of Vitamin C, Vitamin A and beta carotenes. 

Method: 

Heat a pan, add the mustard seeds and 2 tablespoons gingelly / sesame oil. When the mustard seeds start spluttering, add the chopped tomatoes and salt. Stir occasionally, on low flame, until all the moisture disappears. When the sauce starts thickening add the red chilly powder, kashmiri red chilly powder and turmeric powder. Stir well. 

Add the remaining gingelly oil and stir continuously until the raw smell of the chilli powder disappears. Do not burn the sauce. 

Take a little tomato thokku and taste it. If salt is needed add more. Remove from stove. Cool and store in air-tight container. It will stay fresh for a week in room temperature, if gingelly oil is used for cooking. It will stay fresh for more days in the refrigerator. Serve with Dosa or curd rice or chappati. 

Ingredients: 

Tomatoes chopped - 500 grams. 
Gingelly oil - 4 tablespoons 
Mustard seeds 1/2 teaspoon
Red chilli powder - 2 teaspoons 
Kashmiri red chilli powder - 2 teaspoons 
Turmeric powder - 3/4 teaspoon

Adapted from Shyni Sajith's recipe.