Thursday, April 12, 2012


'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'.

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

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.

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.

Linking this to The Kerala Kitchen hoted by Ria & Rose

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