Mango pachadi can be served with tamil new year lunch menu. Some people add veppampoo (neem flower) and red chilli powder in mango pachadi (For aruvagai taste). It is same as jam but it has a tangy taste. It will go well with curd rice.
- Raw Mango – 1 cup
- Jaggery – ¾ cup
- To temper
- Oil – 1 tsp
- Mustard – ¼ tsp
- Red chilli – 2 tsp
Peel and chop the mango. Grate the jaggery in to powder. Cook raw mango in the Pressure cooker for one whistle with little water. Mash it well. Then add the powdered jaggery and cook till the jaggery dissolves. Heat oil in a frying pan and add mustard and broken red chilli. When they crackle add it to the pachadi.
You can add curry leaves while tempering.
It can be stored in the fridge and use for about 5 to 6 days.
Some people add ground coconut paste next to jaggery powder.
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