Mango pachadi(Mangai pachadi) is my fav, esp with curd rice….the combination is so so tasty. This is the method amma follows, so the recipe is from her.The tanginess in the mangoes, sweetness from the jaggery, the spiceness from the chillies…all blended together…yummmm!!
1.Wash the mangoes, peel off the skin and chop them into small pieces.Transfer this to a pressure cooker along with turmeric powder and little water say 1/4 cup.Pressure cook for 2 to 3 whistles or until soft.
2.Meanwhile in a pan add jaggery along with little water(immersing water)…heat it up for few mins till its slightly thick.Strain to remove impurities.3.By now the mango must have turned mushy, add jaggery syrup mix well in low flame. Allow it to boil till it becomes jam consistency.Grind coconut with little water to a fine paste.4.Add the coconut paste,bring to a boil.Meanwhile heat oil, add the items listed under ‘to temper’ allow it to splutter. Transfer the tempered items to the pachadi.Give a quick stir.Serve it with curd rice!
Tangy yummy pachadi is ready. You can have it with curd rice or even sambar rice.
- Alternatively you can add rice flour water paste too to thicken the mixture. If you are planning to store for 2 days then use rice flour paste instead of coconut.Do not add more rice flour , it will change the taste of the pachadi.
- You can even boil the mangoes in a container if you want it more in piece form. I always pressure cook it as we love the jam consitency.
- The ultimate combination is with curd rice, try once and see and am sure you will thank me for it 🙂
- Choose a mango that is slightly ripe, which is apt for this pachadi. The color of the pachadi totally depends on the amount of turmeric powder and the jaggery variety.I used paagu vellam so got a darker shade.