Mango Pachadi

In Tamil Nadu, mango pachadi is a very special recipe that they prepare for Tamil New Year. Traditionally, they add neem flowers (fried in ghee) to this recipe. But in this recipe, I didn’t add that. This mango pachadi is a mixture of all tastes – sourness from raw mangoes, sweetness from jaggery, bitterness from neem flowers, spiciness from red chilies and flavor from ghee and cardamom which show that life is a mixture of all emotions and feelings.  I hope you’ll like it.

Furthermore, I would like to share some of my suggestions for making the perfect mango pachadi. Firstly, I used grated mangoes because it takes very little time to cook. But you can also use the chopped mangoes in this recipe. Secondly, I used palm jaggery because it is good for health. If you don’t have that then add jaggery or even white sugar. If you use jaggery, melt it in 1/4 cup of hot water and filter it to remove any impurities.

Finally, check out my other halwa recipes such as Beetroot Dates Halwa and Pumpkin Halwa.

Mango Pachadi 2021-05-09 02:51:55

Mango Pachadi

Serves 4
Prep Time: 00:10
Cook Time: 00:15
Total Time: 00:25

Ingredients

• 1 large sized raw mango
• 1/2 cup or to taste Palm jaggery
• less than 1/4 tsp Salt
• 1/8 tsp Turmeric powder
• 2 tsp Ghee
• 1/4 tsp cardamom powder
• 1/2 tbsp Sesame oil
• 1 tsp Mustard and urad dal
• 1/2 tsp Cumin seeds
• 2 to 3 Red chillies
• Few curry leaves

Instructions

• Firstly, wash and peel the skin of the mangoes. Then grate the mangoes and keep it aside.
• Then powder the jaggery and keep it aside.
• Meanwhile, heat a pan with oil over medium heat.
• When the oil heats, add mustard seeds, urad dal and cumin seeds and fry until spluttering.
• Then add red chillies and curry leaves, fry for few seconds.
• Further, add grated mangoes and mix well.
• Then add salt and turmeric powder, stir fry for 2 mins.
• Then add 3/4 cup of water, mix well.
• Cover and cook for 4 to 5 mins until it is cooked through, over low heat.
• Then add powdered jaggery, mix well.
• Cook over medium heat until it becomes slightly thick.
• Now add 1 tsp ghee and saute well.
• Finally, add cardamom powder, and the remaining 1 tsp ghee mix well and switch off the heat.
• Now tasty mango pachadi is ready to serve.

By Santhi Therese
The Indian Claypot

heat a pan with oil over medium heat. When the oil heats, add mustard seeds, urad dal, cumin seeds and fry until spluttering. Then add red chilies and curry leaves, fry for few seconds.

Further, add grated mangoes and mix well.

Then add salt and turmeric powder, and stir-fry for 2 mins.

Then add 3/4 cup of water, mix well.

Cover and cook for 4 to 5 mins until it is cooked through, over low heat.

Then add powdered jaggery, mix well.

Cook over medium heat until it becomes slightly thick.

Now add ghee and saute well.

Finally, add cardamom powder, mix well and switch off the heat.

Now tasty mango pachadi is ready to serve.