This dish is a simple sweet-tasting avatar of the beautiful tropical fruit - Mango. My little grey matter recollects tasting this delicacy only during festivals. Mangai pachadi was cooked especially on "Varshapirappu" (Tamil New Year's day) and "Ganesh Chathurthi" (Lord Ganesh's birthday). Though so simple in preparation, nobody in my household prepared this on days other than a festival. I wonder why? This is one of my most favorite dish which I relish with a bowl of rasam & rice. I don't why my amma didn't make it often?
The de-skinned raw green mangoes and couple of green chillies were chopped and cooked in the pressure cooker until they soften and then they were paired with hot bubbling jaggery syrup.Finally the thick mixture is tempered with mustard seeds and urad dhal. My mouth is watering just to think about this. Some add dried neem flower to impart a dash of bitterness to the pachadi. Since I couldn't get a hand on those, I skipped its addition.
The lovely sweetness from jaggery blends beautifully with the juicy mangoes and the mild heat from the green chillies gives a exotic kick every now and then. The tiny urad dhals gives a delicate crunch in every mouth. Nothing can be so simple yet exquisite in taste . Mango pachadi beams its beauty with its glossy yellow color and speckles of mustard & urad dhal around, which is a true delight to the eyes. I enjoyed it so much that I ate it like a dessert. A true earthly dish to remind you of India. Do try it!
I made this for the first time on my birthday which was months ago and repeated it so many times after that. I wanted to share my love for this dish with you all today. They are served a side dish for Indian rice and Sambhar, Rasam or Curd (Yogurt). They can also be used a spread for chapathi stuffed with paneer and Indian chat chutneys (Recipe here).
Ingredients
2 small raw mangoes - de-skinned & cubed
1 long green chilly - Slit
1 cup jaggery - grated
Salt - A pinch
Water 200ml
For the tempering
2 tsp oil
2 tsp mustard seeds
1/2 tbs urad dhal
Method
Pressure cook the mangoes and green chillie with 100ml water for 3-4 whistles. Remove excess water. Mash them to a fine paste and cool it.
In the mean time, heat about 100 ml water in a cooking pan and throw in the jaggery and salt when the water is boiling hot. Maintain the heat at medium high. Let the jaggery dissolve and as they turn in to a thick syrup, which will happen in 15-20 minutes, add the mashed paste and give it a complete mix. Allow the mixture to thicken for 2-3 minutes and remove from flame.
In a small pan, heat the oil. Once heated, let the mustards splutter and add the urad dhal and cook for 2 minutes. Add this to the mango paste and serve hot.
The de-skinned raw green mangoes and couple of green chillies were chopped and cooked in the pressure cooker until they soften and then they were paired with hot bubbling jaggery syrup.Finally the thick mixture is tempered with mustard seeds and urad dhal. My mouth is watering just to think about this. Some add dried neem flower to impart a dash of bitterness to the pachadi. Since I couldn't get a hand on those, I skipped its addition.
The lovely sweetness from jaggery blends beautifully with the juicy mangoes and the mild heat from the green chillies gives a exotic kick every now and then. The tiny urad dhals gives a delicate crunch in every mouth. Nothing can be so simple yet exquisite in taste . Mango pachadi beams its beauty with its glossy yellow color and speckles of mustard & urad dhal around, which is a true delight to the eyes. I enjoyed it so much that I ate it like a dessert. A true earthly dish to remind you of India. Do try it!
I made this for the first time on my birthday which was months ago and repeated it so many times after that. I wanted to share my love for this dish with you all today. They are served a side dish for Indian rice and Sambhar, Rasam or Curd (Yogurt). They can also be used a spread for chapathi stuffed with paneer and Indian chat chutneys (Recipe here).
Ingredients
2 small raw mangoes - de-skinned & cubed
1 long green chilly - Slit
1 cup jaggery - grated
Salt - A pinch
Water 200ml
For the tempering
2 tsp oil
2 tsp mustard seeds
1/2 tbs urad dhal
Method
Pressure cook the mangoes and green chillie with 100ml water for 3-4 whistles. Remove excess water. Mash them to a fine paste and cool it.
In the mean time, heat about 100 ml water in a cooking pan and throw in the jaggery and salt when the water is boiling hot. Maintain the heat at medium high. Let the jaggery dissolve and as they turn in to a thick syrup, which will happen in 15-20 minutes, add the mashed paste and give it a complete mix. Allow the mixture to thicken for 2-3 minutes and remove from flame.
In a small pan, heat the oil. Once heated, let the mustards splutter and add the urad dhal and cook for 2 minutes. Add this to the mango paste and serve hot.
OMG! dear u make all recipes my mom makes. This is my mom's favourite one. Looks so good da.....
I love this too.. We make a similar version at home...
This is nice. I will try preparing it because all these ingredients are available.
hey!! if jaggery is used then why salt?
sweet pachadi looks yummy
Wow.. this is really yummy :)
I luv this with curd rice, looks yummy!
Wow... this is one of my all-time favt viji.. Delicious looking dear!
Such a tempting pachadi, my grandma's signature dish..
i made this for chitra vishu last year..looks delicious..
Like your photo and the curry looks yummy.
This is one perfect looking maangaai pachhadi! Even my folks used to make it only on festive days... don't know why :-)
Looks yummy, nice colour
manga pachadi looks yummy..very tempting vs...any dish with mango..love it..Nice click!!
Mouthwatering pachadi... just love them.
I love mango pachadi! Just scoop in bowl and use to have it like dessert! Delicious :)
I love mango pachadi, never used to like it before, after coming to uk I started liking it...
That is an interesting way of preparing mangoes! Surely delicious!
Cheers,
Rosa
Looks yummy and mouthwatering.