Mango Pachadi Recipe

This is a very delicious and special recipe which we prepare for Ugadi, which falls on the 21st of this month (March). Mango pachadi has all the taste- tanginess from mangoes, sweetness from jaggery, and hotness from chillies. Mango pachadi is a lip smacking dish made from raw mangoes and jaggery. Try this and I am sure you will fall in love with this yummicious mango pachadi.

Ingredients
Raw Mango (medium sized, peeled and cut into small pieces) - 2 
Coconut (Grated) - 1 cup
Green Chillies - 4-5 
Cumin Seeds (Jeera) - 1 tbsp
Mustard Seeds - 1 tbsp
Jaggery (Powdered) - 3/4 cup
Salt to taste
Turmeric Powder - 1/4 tsp

Ingredients for Tempering
Oil - 2 tbsp
Mustard Seeds - 1 tbsp
Curry leaves - 1 sprig
Asafoetida (Hing) - A pinch

Method

• Take a pan (or in a pressure cooker), pour some water and cook mango with turmeric and salt till mushy.

• Meanwhile in a pan add jaggery along with little water and heat it up for few minutes till its slightly thick. Strain to remove impurities. 

• Add jaggery syrup in the cooked mango and mix well on low flame. Allow it to boil till it reaches jam consistency.

• In a grinder, put coconut, cumin seeds, green chillies and mustard seeds and grind it into a fine paste by adding 1-2 tbsp of water. 
• Add this paste to the mango-jaggery mixture and mix it well, cooking on low to medium flame.

• Adjust salt as per your taste.
• Serve with rice. 

For Tempering

• Heat oil in a small pan.
• Splutter mustard seeds and fry curry leaves.
• Add this seasoning into the mango-coconut paste. 
• Serve with rice.