Mango Pachadi

Mango pachadi is a traditional sweet prepared during festivals in south indian households especially on tamil new year day. It has multiple tastes like sweetness, sourness, spiciness and bitterness. When prepared on tamil new year day we also include little neem flowers fried in ghee. Here I have given the recipe without neem flowers.

Mango Pachadi Recipe

Serves  :  3 people

Ingredients

• Raw mango  -  2 medium sized/2 cups chopped
• Jaggery  -  1 cup
• Water  -  as required
• Salt  -  a pinch
• Turmeric powder  -  a pinch
• Cooking Oil/Gingelly Oil  -  2 tsp
• Mustard  -   1 tsp
• Urad dal  -  1/2 tsp
• Red chillies  -  2 

Method

• Wash and peel the skin of the mangoes. Chop them roughly into medium sized pieces.
• Pressure cook with water till immersing level, a pinch of salt and a pinch of turmeric powder for 2 to 3 whistles. Alternatively you can also boil in a pan. Pressure cooking makes the job easier and also helps in getting a jam like consistency.
• In a pan, add jaggery and water till immersing level and melt it down. Strain to remove impurities.
• Heat up the jaggery again and once it becomes thick, add the cooked mango and mix well.
• Cook for few minutes till it becomes thick. Transfer to the serving bowl.
• In the same pan, add oil and once heated, add mustard, urad dal and red chillies and once dal turns golden brown, add it to the pachadi.
• Serve as an accompaniment for rice. It can be had as such too.

Notes

• If preparing for tamil new year, heat little ghee and fry 1 tsp of neem flowers and add it to the pachadi.
• Adjust the jaggery quantity according to the sourness of the mangoes. If you feel the sweetness is less after adding the mangoes in jaggery, add sugar to adjust the taste.
• If you want mango pieces to be visible in the pachadi boil them in a pan so that it is not overcooked.