Begin by carefully cleaning and draining the neem flowers, ensuring they are free of any impurities.

Chop the raw mango into small, bite-sized pieces, infusing a tangy essence into the dish.

Slice the banana into rounds, adding a touch of natural sweetness and a creamy texture.

In a mixing bowl, blend the tamarind juice with water, creating a zesty base for the ugadi Pachadi.

Incorporate the banana slices, chopped raw mango, and cleaned neem leaves into the mixture, creating a vibrant medley of flavors and textures.

Introduce the jaggery powder and a pinch of salt, striking a balance between the sweet, sour, and bitter elements.

Depending on your preference, you have the option to blend the mixture for a smoother texture. For a hint of spice, add green chilli; otherwise, a touch of pepper powder imparts a subtle warmth.

Give the blend a gentle stir, allowing the ingredients to mingle and form a harmonious union.

Serve this delectable Ugadi Pachadi, a testament to the rich tapestry of tastes that life brings forth.

Embrace the new year with this symbolic dish, savoring the myriad flavors it represents – sweet, sour, bitter, spicy, tangy, and salty.