pacha manga pachadi / raw mango(green) pachadi
pacha manga pachadi / raw mango(green) pachadi
Totally loved making this most compelling dish pacha manga pachadi as a Tamil new year recipe. As many of us know its a blend of all the six different tastes that we experience and should be experienced by each one of us in our own lives. I have had it in my earlier days and just cannot forget the very taste of it even now. Some make this pachadi without adding the neem flower or as the dried ones. But for me it should be added that too adding fresh flowers gives a traditional rustic touch to the dish. Adding red chillies may be optional but it gives added flavour and taste to this dish. I have taken small firm tart mangoes which gave a perfect balanced tartness. If you feel your mangoes are little less
tart then add lemon juice at the end. A very liquid y pachadi can be thickened by adding little rice flour. If you follow the recipe and do there is no need to add any it will thicken and give you a perfect jammy pachadi. Not only as a festive menu item this can be a excellent side dish with even roti’s I totally love this combination as such. Do make this pacha manga pachadi for this tamil varuda pirappu and kick start a new fresh life.
pacha manga pachadi / raw mango(green) pachadi
INGREDIENTS:
Raw mangoes/pacha manga – 11/2 cups(skin removed chopped)
Asafoetida/hing -1/4 tsp
Jaggery(powdered) – 11/4 cup
Salt -3/4 tbsp
Turmeric powder – 1/2 tsp
Green chillies – 2
Kadugu /mustard – 1/2 tsp
Neem flower/vepampoo – few
Broken redchillies – 2-3
Ghee – 1 tbsp
METHOD:
1.Take a kadai dry fry flower alone till browned and powder it and keep.
2.In a heavy pan add 21/2 cups water add these mangoes with chillies ,turmeric powder and salt close the lid and let it cook nicely till it become mushy.
3.In-between you can stir and check.
4.Mean while take powdered jaggery with little water and let it boil till dissolved.
5.Filter it and keep ready.
6. For the mangoes to become totally mushy mash it nicely while stirring.
7.Now add the filtered jaggery syrup and let it boil for few minutes.
8.When it comes to a jammy consistency switch off.
9.In a kadai add little ghee add mustard to splutter with hing and red chillies.
10.Add this to the mango pachadi.
11.Stir well and finally add a pinch of powdered Neem flower.
pacha manga pachadi / raw mango(green) pachadi
Ingredients
- Raw mangoes/pacha manga - 11/2 cups(skin removed chopped)
- Asafoetida/hing -1/4 tsp
- Jaggery(powdered) - 11/4 cup
- Salt -3/4 tbsp
- Turmeric powder - 1/2 tsp
- Green chillies - 2
- Kadugu /mustard - 1/2 tsp
- Neem flower/vepampoo - few
- Broken redchillies - 2-3
- Oil/ghee - 1 tbsp
Instructions
- Take a kadai dry fry flower alone till browned and powder it and keep.2.In a heavy pan add 21/2 cups water add these mangoes with chillies ,turmeric powder and salt close the lid and let it cook nicely till it become mushy.3.In-between you can stir and check.4.Mean while take powdered jaggery with little water and let it boil till dissolved.5.Filter it and keep ready.6. For the mangoes to become totally mushy mash it nicely while stirring.7.Now add the filtered jaggery syrup and let it boil for few minutes.8.When it comes to a jammy consistency switch off.9.In a kadai add little ghee add mustard to splutter with hing and red chillies.10.Add this to the mango pachadi.11.Stir well and finally add a pinch of powdered Neem flower.
Notes
- Adding red chillies are optional.
- If you want your mangoes to show up cut it to bigger chunks.
- If your raw mangoes are less tart add some lemon juice to bring balance.
- The mangoes should be totally cooked then only you have to add the jaggery syrup.
- Instead of ghee you can add normal oil or even gingelly oil.
- While adding neem flower crush it with your hands and add it.
Check my other recipes:
Sweet pongal Tamilnadu recipe/Sakkarai pongal/marudhuskitchen
how to cook mango rice (rawmango)mangaisadam