RAW MANGO PACHADI/ HOW TO MAKE MANGO SWEET PACHADI - MAANGAI PACHADI RECIPE

Mango pachadi is a traditional pachadi recipe. The main ingredient of this pachadi is raw mango and jaggery. It is very popular in tamilnadu. It is the mixing of all the taste like spiciness, tanginess, sweetness, sourness.

For tamil new year we prepare this mago pachadi and add the roasted dried neem flowers at the end to prepare a food having all the six tastes.

In mango season it will be prepared frequently in our house for lunch as side dish. It is liked by all the members of our family. There is variety of mangoes, out of those the variety we call as ‘Ottu maangai’ or ‘kili mookku maangaai’ is best suitable for this pachadi. The shape of this mango is like the parrot beak. This mango will be having less tanginess ,and so it is best for this pachadi.

OK , now let’s move on to this recipe

MANGO PACHADI

SOAKING TIME: - | PREPARATION TIME: 10 MIN | COOKING TIME: 20 MIN

AUTHOR: KUZHALIS SAMAIYALARAI

RECIPE TYPE: SIDE DISH

CUISINE: SOUTH INDIAN

SERVES: 3 PERSONS

INGREDIENTS:

                                    1 ½ cup chopped Mango

                                    ½ cup Jaggery

                                    Salt to taste

                                    1 cup Water

                        To temper

                                    1 tablespoon oil

                                    1 teaspoon mustard seeds

                                    1 teaspoon urad dhal

                                    2 or 3 red chillies

                                                      

PREPARATION:

Wash and peel the skin of the mangoes.

Chop it into small pieces and discard the seed.

Powder the jaggery and set aside.

METHOD:

In a pan add water and allow it to boil.

Then add the chopped mangoes and little salt.

Let the mangoes to cook until soft.

Once the mangoes got cooked, drain the excess water if remains.

Add the powdered jaggery and let it boil.

Once the pachadi gets thickened remove from heat.

In another tadka pan add oil and heat it.

Then add the mustard seeds and allow it to splutter.

Then add the urad dhal and broken red chillies roast till it becomes golden brown.

Finally add the curry leaves and let it roast a little in the oil and add it to the prepared pachadi.

Serve with hot rice and kuzhambu of your choice.

NOTES:

• Adjust the jaggery as per your sweet requirements.
• Don’t add too much salt.
• If you feel the salt is more, remove the excess water and then rinse the cooked mango once in cold water.
• Insead of adding the jaggery directly , you can dissolve it in hot water, then filter the syrup and then add it to the cooked mango.

VIDEO RECIPE

STEP BY STEP PHOTOS:

Wash and peel the skin of the mangoes.

Chop it into small pieces and discard the seed.

In a pan add water and allow it to boil.Then add the chopped mangoes.

Add little salt and let the mangoes to cook until soft.

Once the mangoes got cooked, drain the excess water if remains.

Add the powdered jaggery and let it boil. Once the pachadi gets thickened remove from heat.

In another tadka pan add oil and heat it.Then add the mustard seeds and allow it to splutter.

Then add the urad dhal and broken red chillies roast till it becomes golden brown.

Finally add the curry leaves and let it roast a little in the oil and add it to the prepared pachadi.

Serve with hot rice and kuzhambu of your choice.

Do try this recipe and please don’t forget to give your feedback in comments.

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