A traditional dish for the Tamil new year is a sweet sauce known as pachadi which typically tries to include all the different tastes that the tongue can detect. This is supposed to signify that life in frets all sorts of experiences during the year and one should prepare for all of them. Sweet, salty, savory, bitter, astringent.
This version is made with thinly sliced green mango and cranberries cooked with curry leaves, turmeric and salt. The sweetener is crumbled jaggery (gud) and the sauce is finished with a powder of toasted and crushed fenugreek and red chili. Topped with a tempering of mustard, urad dal and an Arbol chile.