Thursday, April 10, 2014

Mango Pachadi - Tamiil New Year Special - Version 2

    In India, April, May are the peak months for harvesting mangoes. So we used to get lot of mangoes in the market. Mango sambar, mango pachadi, mango chutney, mango pickle will always be in our home , in these days. I will be waiting for the month , to relish my favourite mangoes.Nothing can beat the mangoes, we used to get from "Salem". My mom makes the best mango pickle. This particular mango pachadi, is my MIL's recipe. She prepares this for "Tamil New Year", every year. The reason behind this, is the coming year should be a mixed of sweet,sour,bitterness i.e a balanced year. The bitterness comes from the neem flower, which is added to the pachadi. I have not added neem flower.Check this simple recipe and try for new year.



                    
        
           Ingredients

     Amount

        Grated Mango
        Grated jaggery
         Onion  
         Green chillies   
         Oil           
         Urad dal 
         Mustard seeds   
         Curry leaves 
         Water
          Salt
          Turmeric powder 
   
   1/2 cup
   3/4 cup
   1/4
   1
   2 tbsp
   1 tsp
   1/2 tsp
    few
    To sprinkle
    To taste
    a pinch

Method:
* Wash and pat dry the mangoes well. Grate it in the big holes. If  we grate the mango very finely, then the mangoes will become mushy.Take a pan, add oil , splutter with mustard seeds and urad dal.
* Slice the onions, slit the green chilly. Add it to the pan and saute till the onion turns translucent. Now dump the grated mango to the pan and saute. Sprinkle little salt and turmeric powder to the mango . When the mango is cooked, add the jaggery . It will melt and make a saucy pachadi. If we want we can add some water and make the pachadi, like a gravy. Adjust salt to taste.

Serve with curd rice. Mango pachadi, stays good for atleast a week in the fridge. Try my other version of Mango Pachadi here.


Notes:
* We can add some dried neem flower at the end.
* Adjust the amount of jaggery according to our taste.
* Grate the mango , into big chunks.
* Adjust the amount of water according to our consistancy.

13 comments:

Priya Suresh said...

Slurpp, Hard to resist to this fingerlicking pachadi. Am missing those salem mangoes here very much.

Sangeetha Priya said...

Yummy Pachadi,long time back i tasted in brahmin function :-)

Veena Theagarajan said...

yummy and tasty Mango pachadi.. Happy new year

Kalpana Sareesh said...

wow tis looks yummy

Hamaree Rasoi said...

Pachadi looks so tempting and very well presented. Excellent preparation.
Deepa

nandoos Kitchen said...

yummy and tasty pachadi.. Love it.

Magees kitchen said...

Yummy...Can i take that Pachadi for me :)

Resna Nishad said...

Drool worthy pachadi...so yummy...

Anu s kitchendelights said...

looks yummy...love mango in any form..beautiful clicks.

Sathya Priya said...

Oh new year special and explanation super ..I too make mango in a smiliar way but without onions ..Nicely done

Cubic Zirconia Olive said...

Nice post, i hope everyone will like your post..

Arthy shama said...

Mango pachadi looks delecious and inviting as well.

Sayantani said...

looove it. trust me am drooling here.

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