Summer is here and so is the mango season. So, here we present a special recipe – Maanga pachadi, that the Tamilians prepare during their new year which falls in the month of April. It is a yummy tangy recipe which gives the sweetness of jaggery, sourness of raw mangoes and the hotness of chili, all together in one go. Try this mouth watering dish and we assure you that you and your kids will fall in love with it.
|4 People||10 -15 Minutes||
15 – 20 Minutes
- 2 medium raw mangoes (about 100 – 150 g)
- 100 gm jaggery
- 1 tsp mustard seeds
- 2 tsp oil
- 2 dried red chilli
- 1/2 tsp neem flowers
- Water as per requirement
- Salt to taste
Wash mangoes well and peel the skin if you wish. You can use the mangoes with the skin too.
Slice it into flat pieces with a peeler or you may cut it into small pieces.
In a pan, take jaggery and water. Melt the jaggery over low flame.
Once the jaggery melts completely, strain it to remove the impurities.
Cook the mangoes in a little water until it gets soft.
Add melted jaggery and a pinch of salt to the mangoes. Allow it to boil on medium flame.
Stir and simmer until it gets to the consistency of a thick sauce.
In a separate pan, heat oil and add mustard seeds. When it splutters add dried chilli and fry.
Pour this over the mango pachadi and serve this side dish along with the main course.
|Calories||155 K cal|