MAANGA PACHADI

'Maanga pachadi' is made with raw mangoes. The less-sour varieties are better as the recipe will require less jaggery too. 

This sweet-sour pachadi – a regular feast item in South Indian homes - is a sure hit with young and old alike. It tastes great with curd rice and non-sour koottaans like molagootals, molagooshiam and erissery, so this easy-to-make, lip-smacking and finger-licking dish is a regular item on our dining table during mango season!

A somewhat similar dish is prepared in North Indian homes too - they call it 'khatta-metha'.

Ingredients

Salem mango (totapuri) (raw) – 1 – cut in big pieces 

Turmeric powder – ½ tsp

Red chilli powder – ½ tsp

Jaggery (powdered) – 2-3 tsp

Salt to taste

Mustard seeds – 1 tsp

Urad dal – ½ tsp

Asafetida – a pinch

Red chilli – 1 piece

Curry leaves – 5

Oil – 1 tsp

Method

Heat a cup of water in a pan.

Add the cut mangoes and add turmeric and chilli powders,  and boil.

Then cook covered on low heat till the mangoes are almost cooked.
Add salt and jaggery pieces and continue to cook.

Mash gently and mix well – it should be a bit thick.

Heat 1 tsp oil in a small pan, and add mustard seeds and urad dal. When they splutter, add asafetida, red chilli piece and curry leaves and transfer it to the pachadi.

Mix well.

Tips

If the pachadi is not thick enough, you can mix 1 tsp of rice flour / atta / corn flour in a tbsp of water and add it to the pachadi and boil it. It will thicken on cooling.

© Copyright 2011. Brinda Balasubramonian.

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