Mangai Pachadi…Come the month of April in India we experience heat and the next not to miss the mango season. From north part to south all household use mango in many ways like aam raas, aam papad, aam ka aachar and different varieties from sweets to jams, pickle, chitranna, kheer and pachadi.
Since the south indians celebrate their new year during this season they make a special pachadi or u can say meethi chutney or a conserve on that day. I am very delighted to share this authentic recipe which has all the six tastes namely sweet, sour, salt, astringent, bitter,pungent. Here is how to make Mangai Pachadi.
- Raw mango - 2 medium sized peel and cut thinly.
- Jaggery - 250 gm sliced
- Salt - ¼ tsp
- Dry red chillies - 2 nos
- Fenugreek seeds - ¼ tsp
- Musterd seed - ½ tsp
- Fresh neem flowers ( a few for topping or decoration )
- Dry roast dry red chillies, mustard seeds and fenugreek seeds till fenugreek turns color and switch off heat.
- Grind it coarsely and keep aside.
- Add mango pieces in a vessel and add a glass of water and cook till soft. Approx 8 to 10 Mts..
- Add salt and add the jaggery.
- Mix it well till jaggery melts and blends well with mango.
- Boil it till the jaggery gets thick and saucy say about 5 to 8 minutes.
- Switch off the heat and add the ground powder 1 tsp and mix well.
- Before serving add a few neem flowers on top as garnish.
- Goes well with sambar rice, chapattis, poorest and bread.
- Note. Ayurveda says we need to include all six taste in our meal every day for good digestion.
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