Summer is the season for mangoes. This mango pachadi is generally prepared during the occasion of Tamil New Year. We start the New Year with a combination of all six tastes of food (Arusuvai). This is made using raw mango(sour), tamarind(tangy), jaggery(sweet), chilli powder(spicy), salt and neem flowers(bitter). It is very easy to make and goes well with sambar / rasam rice.
2 cup raw mangoes, peeled and chopped, preferably thothapuri variety
2 tablespoon onion, chopped
Â¼ teaspoon turmeric powder
Â½ teaspoon red chilli powder
Â½ teaspoon neem flowers, dried or fresh
A small pea sized tamarind
Salt as required
Â¼ cup water
1 Â½ to 1 Â¾ cup jaggery powder (Adjust according to the sour taste of mango)
3 tablespoon gingelly oil
1 teaspoon mustard seeds
15 â€“ 20 fresh curry leaves
Wash the mango, remove the peel and cut into small cubes.
In a deep pan, add the chopped mango, onion, turmeric powder, red chilli powder, tamarind, neem flowers and salt.
Mix them and turn on the flame.
Place the pan on the stove.
Add water 2 tablespoons at a time and allow the chopped mango to cook until it turns quite soft but firm.
Once the mango is cooked, add the jaggery powder and allow it to boil for 3 â€“ 4 minutes until the whole mixture turns little thicker.
Turn off the flame
Heat oil in a small pan, allow mustard seeds to splutter and add curry leaves.
Turn off the flame and pour this mixture into the cooked pachadi.
Transfer the contents to a serving bowl and serve!
Do not add more water while cooking the mango.
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