Mango Sweet Pachadi

Every year I look forward to the mango season specially for making this pachadi. Though this pachadi is an essential on Tamil New Year's day I make it quite often all through the season as it is a great combo all the flavors and the tangy taste is enough to make my kids eat their lunch without any fuss.

Mango Sweet Pachadi
 You’ll need:

Raw mango
1/4 cup
Fresh grated coconut
2 tbsp
Neem flowers (optional)
2 tsp
Turmeric powder
1/4  tsp
1 tsp
Mustard seeds
1/4 tsp
Urad dal
1/2 tsp
Curry leaves
1 sprig
To taste
Oil / Ghee
2 tsp


Peel the mango skin and cut into thin slices.  Heat ½ cup of water and add the mango slices with turmeric powder and salt. Let it come to a boil. 

Add the jaggery, sambar powder and cook mashing all together till the mango is soft and tender on a low flame.

In another stove place a heat oil or ghee, add mustard seeds and let it pop. Add the urad dal , neem flowers, if using and curry leaf. 

Sauté and add this to the simmering mango gravy. Add the grated coconut and let it cook for 2 more mins.

Sweet and tangy Mango pachadi is ready to be served with rice.

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