Sunday, 22 May 2016

Raw Mango Pachadi !



Raw Mango Pachadi (Maangai Pachadi) is a scrumptious dish that is usually made on the auspicious occasion of Tamil New Year. It is generally served as a side dish with the south Indian meal and goes well with curd rice. The tangy raw mango flavoured with south Indian tempering and combined with the sweet jaggery together makes a delicious pachadi.
If you are a mango lover and looking for many other mango recipes , then check out all of them.


INGREDIENTS

  • 1 1/2 cups peel n diced raw mangoes
  • 1 tbsp oil 
  • 2 tsp Urad Dal
  • 1 tsp Mustard Seeds
  • a pinch of Hing (Asafoedita)
  • 1/2 tsp Cumin Seeds
  • few curry leaves
  • 2 broken red chillis
  • 2  Green chillis (slit)
  • salt as needed
  • a pinch of turmeric powder
  • 2 - 3 tbsp Grated jaggery

STEPS
  • Wash and peel the mangoes, dice them into bite size pieces.
  • Heat oil in a kadai and add mustard seeds followed by urad dal. 
  • When the dal turns brown, add jeera, hing and the chillis.
  • Add in the dices mangoes and saute for a couple of minutes.
  • Sprinkle some water and close and coo for 3 - 4 minutes.
  • Add salt and turmeric powder, and little more water if required. Close and cook till the mangoes are cooked soft.

  • Add the grated jaggery only after the mangoes are fully cooked. 
  • Allow the jaggery to melt and cook.

  • Slightly mash the mangoes with the back of the ladle and allow the jaggery to thicken and well incorporate with the mangoes. 
  • Turn off stove when it is still little runny as it will become thicker wth time.

NOTES

  • Some people mash the mangoes completely once it is cooked , and then add jaggery. So the dish looks more like a jam / pickle consistency.
  • Adjust spices and sweetness accordingly.
  • Jaggery can also be replaced with sugar.
  • Keeps well for 3 - 4 days if properly refrigerated.


With Love,

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