Raw Mango Pachadi | Mangai Pachadi
Raw mango pachadi, is a traditional sweet made on Tamil new year day . Pachadi is packed with 6 flavour of tastes like sweet(Inippu), salt(Uppu), spice(Urappu), bitter(Kasapu), sour(Pulippu) and astringent(thuvarpu).
Servings: 4 people
Calories: 110kcal
Equipment
- Heavy Bottomed Pan
- Sauce Pan
Ingredients
- 1 nos Raw Mango big size
- ½ cup Grated Jaggery
- ¼ teaspoon Turmeric Powder
- 1 Pinch Salt
- 1 teaspoon Rice Flour (optional)
For Tempering
- 1 teaspoon Oil
- 1 teaspoon Mustard Seeds
- 1 Red Chili
- Few Curry Leaves
- 1 tablespoon Neem Flower
Instructions
Peel, Chop, Cook Mango
- Peel the mango skin and cut it into larger pieces and add some water and turmeric to cook
Sweeten up Pachadi
- When the mango pieces are being cooked, Lets prepare the jaggery syrup in separate pan or bowl. Add the jaggery to a vessel along with a 2 tablespoon of water and bring it to boil and let the jaggery gets completely dissolved in the water. Our mango pieces would have been cooked by now.
- Now add the jaggery juice to the cooked mangoes using a strainer to remove the dust in the jaggery juice. Also add a pinch of salt and mix well. Bring the pachadi to boil
- [Optional] Mix 1 teaspoon of rice flour with 2 tablespoon of water and add it to Pachadi. This would give thickness to the Pachadi. Bring to boil and then remove from flame
Tempering Process!
- In a separate pan, pour the oil and when the oil is hot add the mustard seeds and when the mustard seeds begins to sputter, add curry leaves and broken chilli and fry for 10 seconds. Add these seasoned ingredients to the pachadi. Then in the same pan fry the neem flower till they turn golden brown and add these to the pachadi
Serving Time!
- Serve the Delicious Raw Mango Pachadi (Mangai Pachadi) and devour it!
Video
Nutrition
Serving: 1Cup | Calories: 110kcal | Carbohydrates: 27g | Fat: 1g | Sodium: 10mg | Sugar: 27g