Maanga Pachadi
Here comes the mango season to enjoy the delicious mango fruits and also
homemade mango pickles! In south India it is also used in cooking, like
mango sambhar (yes, it will be delicious!), mango rice, mango pachadi
(or maanga pachadi). Mango Pachadi is the khatta meetha (sweet &
sour) pulpy gravy which goes very well with thogayal (brinjal thogayal,
chow-chow thogayal, coconut thogayal. Thogayal is a kind of thick
chutney/spicy paste. You can find its recipe in 'Curry&Spice' page).
'Manga Pachadi' is generally a part of south indian feasts and when
served on the
banana leaves, you can dip your fingers into it and lick it amidst
whatever you eat...mmmm...yummy it will be! 'Totapuri' mango variety
('kili mooku 'in Tamil) is preferred for this, and when it is neither
raw or ripe, it would be the best for this 'pachadi'.
(Kili Mooku/Totapuri Variety)
Ingredients:
Raw Mango : 3/4th to 1 cup chopped into medium to big pieces (the 'kili mooku' or Totapuri variety is preferred)
Tamarind juice : 2 tumbler (less concentrated) [1 tumbler =~ 200ml] (or) tamarind paste : 2 tsp
Ginger : 1/4th tsp finely chopped
Green chillies : 4-5 (medium hot)
Red chillies : 2
Jaggery :small amla size (small indian gooseberry size)
Mustard seeds : 0.5 tsp
Fenugreek seeds : 1/4 tsp
Asafoetida : 1/8th tsp
Turmeric : 1/8th tsp
Rice flour : 1 tsp
Oil : 2-3 tsp
Salt to taste
Curry leaves : 5-6 leaves
Neem flowers : 0.5 tbsp (optional)
Method:
1. Roughly chop the mango. Do not chop them into small pieces, let it be medium to big sized. (Refer the pic)
2. Heat oil in a pan, add mustard seeds. After mustard crackles, add broken red chillies, fenugreek seeds, chopped ginger and green chillies, curry leaves and saute for few seconds.
3. Add the chopped mango pieces and saute for 3-4 min.
4. Then add the tamarind juice (less concentrated), asafoetida, turmeric, salt. Mix well and let it boil for 7-8 minutes.
Note: Instead of tamarind juice, you can add 2 tumblers of water and add 2 tsp tamarind paste
5. Add 1 tsp rice flour mixed in cold water to bring it to the right consistency. Mix well, let it boil for two minute.
6. Add powdered jaggery and let it boil for a minute
7. If you have neem flowers, heat 1 tsp oil and saute the flowers in it for a minute. And add it to the pachadi, it is very good for health and also enhances the taste.
(Maanga pachadi)
(maanga pachadi - closer view)
Ingredients:
Raw Mango : 3/4th to 1 cup chopped into medium to big pieces (the 'kili mooku' or Totapuri variety is preferred)
Tamarind juice : 2 tumbler (less concentrated) [1 tumbler =~ 200ml] (or) tamarind paste : 2 tsp
Ginger : 1/4th tsp finely chopped
Green chillies : 4-5 (medium hot)
Red chillies : 2
Jaggery :small amla size (small indian gooseberry size)
Mustard seeds : 0.5 tsp
Fenugreek seeds : 1/4 tsp
Asafoetida : 1/8th tsp
Turmeric : 1/8th tsp
Rice flour : 1 tsp
Oil : 2-3 tsp
Salt to taste
Curry leaves : 5-6 leaves
Neem flowers : 0.5 tbsp (optional)
Method:
1. Roughly chop the mango. Do not chop them into small pieces, let it be medium to big sized. (Refer the pic)
2. Heat oil in a pan, add mustard seeds. After mustard crackles, add broken red chillies, fenugreek seeds, chopped ginger and green chillies, curry leaves and saute for few seconds.
3. Add the chopped mango pieces and saute for 3-4 min.
4. Then add the tamarind juice (less concentrated), asafoetida, turmeric, salt. Mix well and let it boil for 7-8 minutes.
Note: Instead of tamarind juice, you can add 2 tumblers of water and add 2 tsp tamarind paste
5. Add 1 tsp rice flour mixed in cold water to bring it to the right consistency. Mix well, let it boil for two minute.
6. Add powdered jaggery and let it boil for a minute
7. If you have neem flowers, heat 1 tsp oil and saute the flowers in it for a minute. And add it to the pachadi, it is very good for health and also enhances the taste.
Khatta Meetha Maanga Pachadi is ready!
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