Mango pachadi

Name: How to cook Mango pachadi - cookcic.com
Prep time: 15 min
Cook time: 15 min
Total time: 30 min
Yield: 3 people
Cuisine: Us

Introduce

Chef :

Anjana Balakrishnan

Mango pachadi

Soon after my marriage the first festival was our regional new year in April.being mango season,there were many dishes from mother in law along with other regular ones. However one caught my interest…it is mango pachadi.a sweet dish.and for me it was a new one,since my family never made it. May be it was tasty enough,by the time we sat to have lunch this dish was over.I just got enough to taste it….just enough to taste it.after that time I never got a chance to taste it.by then ,I understood how to make it..but never got the chance to make it either.Also I was under the impression that the typical mangoes we get it my native place gave that heavenly taste..the cook in me was not so courageous and bold to try out a dish with some other mango..years passed,23 years later,when the 46 year old me have picked up the courage to try various cuisine,I slowly ventured to try my old favourites…as I stay away from my native place ,getting the typical mangoes from the place was a distant dream.the bold me ..hmm..let me say,I hav e become more confident in experimenting in my kitchen..this one dish is easy to make and sweet one too..

Ingredient

Food ration :

3 people

Cooking time :

30 minutes

Ripe mangoes,I used neelam mangoes,skinned and slice to big pieces

200 gms

grated coconut,I used frozen coconut,thaw it to room temp before using

1 tsp

cumin seeds

1 tsp

turmeric powder

1 tsp

chilli powder

1 tbspn

mustard seeds

1/2 cup

jaggery decotion (I always melt jaggery,strain it and store in fridge)

4-5

dry red chilli,split to pieces

2 sprigs

curry leaves

1 tbspn

Oil

Cooking instructions

* Step 1

Cook the sliced mangoes,with adequate water, 1/2 tsp of turmeric, 1/2 tsp chilli powder and salt as required.cook it well enough for water to be reduced.Do not mash the mango pieces while stirring in.I used my ceramic pot,so the heat stays and is consistent through out.

* Step 2

Meanwhile, give the coconut,cumin seeds,1/2 tsp turmeric and 1/2 tsp chilli powder a quick grind.it just needs to be crushed.Do not grind it to a paste. Add 2 tbspn mustard seeds and give a spin or two to ensure it gets crushed along with coconut and cumin seeds.keep it aside.

* Step 3

Once water is reduced,add jaggery syrup and mix well and boil to thick consistency.reduce flame,add the crushed coconut mix.mix slowly,ensuring the mango pieces are not mashed.switch off the gas.the mix will get cooked in the pot due to the heat.

* Step 4

Take a small pan,heat it.add oil,when hot add mustard seeds and let it splutter.add dry red chilli and curry leaves.pour over the curry.mix and serve with rice.it is tasty with rice,yoghurt and pickle along with pappad..