Mango Pachadi – Maangai Pachadi

Mango Pachadi / Maangai Pachadi is a compulsory recipe on Tamil New Year’s day. This pachadi has a combination of sweetness from jaggery, sourness from mango & spiciness from chillies. It just tastes delicious. You can add neem flowers finally to get all the tastes in one dish.

Now to the recipe…

[Preparation Time-10 mins : Cooking Time- 25 mins]

Ingredients:

• Raw Mango – 2
• Coconut (grated) – 1/4 cup
• Green chillies – 2
• Jaggery – 2 tbsp
• Turmeric powder – 1/4 tsp
• Asafoetida – a generous pinch
• Mustard – 1 tsp
• Urad Dal – 1 tbsp
• Curry leaves – a sprig
• Salt – as needed
• Oil – 1 tbsp

Method:

• Wash the mangoes, peel them and slice into small pieces. Cook it with water upto immersing level along with turmeric powder and asafotida until the mangoes are soft. Mash it well. I just mashed it roughly with my potato masher.

• Once the mangoes are done add required salt and powdered jaggery & let it boil in low-medium flame for a few mins. Meanwhile grind coconut & green chillies into a smooth paste.

• Add the ground paste to the mango-jaggery mixture and let it boil for a few mins just till the raw smell of the ground paste goes away. Switch off the flame. Heat a pan with oil and temper with mustard, urad dal & curry leaves and add it to the mango pachadi.

Mango Pachadi / Maangai Pachadi is ready.

Serve hot!!

Tips:

1. Choose mangoes that are slightly ripe. It will be perfect for this mango pachadi.
2. Add green chillies and jaggery according to the sourness of mangoes. If the mangoes are very sour add more, else reduce.
3. U can pressure cook the mango chunks for 2 whistles & mash it well if u prefer a jam consistency. I prefer chunky bits in my pachadi so just boiled it until soft.
4. The colour of pachadi depends upon the jaggery u use.