Order two to three weeks ahead
Ugadi falls in late March or early April (it follows the lunar calendar, so check the date each year). Order two to three weeks ahead and plan a quick top-up for the weekend before, when temple and community orders come in.
The Ugadi pachadi basket
- Tamarind — slabs, wet tamarind and paste (Aeroplane, Panda and Tamicon) for the sour note.
- Jaggery — Pura Faith blocks and powder for the sweet note.
- Raw mango — frozen diced and shredded green mango from Bhaiyaji and Viswas keeps year-round when fresh mango is scarce.
- Chilli and salt — keep them alongside so shoppers can finish the recipe in one stop, and ask us about dried neem flowers.
Festival meal and sweets
Families cook a full spread: pulihora (tamarind rice), payasam, bobbatlu/holige, and fried snacks. Stock rice, rice flour (Indravathi), dals, ghee and cardamom deep, and bring in festival sweets — ladoos, mysore pak and pedas from Nanak, Anand Bhogh and Taaza — for shoppers who would rather buy than make. Temples and caterers order bulk formats: offer sweets trays and 10–20 lb staples.
The short version
Order 2–3 weeks before Ugadi, build a pachadi basket of tamarind, jaggery and raw mango, stock deep on rice, dal and ghee, and offer bulk sweets to temples and caterers. Our team can tell you exactly what is available for your route this season.
Planning your Ugadi order?
Tell us your store size and we will suggest an Ugadi mix of tamarind, jaggery, mango and sweets for your route.
Next on the festival calendar: Vaisakhi & New Year stocking guide · All festival guides