I await every summer for the bounty of raw mangoes to make their appearance so that I could make these Pachadi and enjoy to my heart’s content. “Pachadi” is nothing but a “relish” and this one goes especially good with rice. Mango pachadi is also present in the lunch spread made during the Tamil New Year. As the recipe is made with sour mango, sweet jaggery and slightly bitter fresh neem flowers, it symbolizes all the aspects of our life and how everything comes together to complete us and how we need to find happiness by raising above all. Wishing you all a very Happy Tamil New Year.
Mango Pachadi / Maanga Pachadi
Prep time: 5 mins | Cook time: 15 mins | Serves: 4
- Raw mango – 1
- Jaggery (Molasses), grated - 1/4 cup
- Fresh grated coconut - 2 tbsp
- Neem flowers (optional) - 2 tsp
- Turmeric powder - 1/4 tsp
- Sambar powder - 1 tsp
- Mustard seeds - 1/4 tsp
- Urad dal - 1/2 tsp
- Curry leaves - 1 sprig
- Salt - to taste
- Oil / Ghee - 2 tsp
1. 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.
2. Add the jaggery, sambar powder
and cook mashing all together till the mango is soft and tender over low flame.
3. Heat a pan with oil or ghee, add mustard seeds and let it pop. Add the urad dal and curry leaf and let the dal become golden brown. Take off stove and add neem flowers, if using and mix well.
4. Add this to the simmering mango gravy. Add the grated coconut, mix well and let it cook for 2 more mins and serve hot with rice.
1. Add the jaggery only after the mango is cooked completely. Adding before that will prevent the mangoes from being cooked properly.
2. Use fresh grated coconut for good flavor. You can also use coconut oil for tempering instead of ghee for a good flavor and aroma.
Labels: Side Dishes - Rice, South Indian Lunch, Vegan Recipes, Vegetable: Mango