Mango pachadi can be served with tamil new years lunch menu. Some people add veppambu fried in little ghee (neem flower) and red chilli powder in mango pachadi (for arusuvai taste). It is same as jam but it has a tangy taste. It will go well with curd rice.
Mango Pachadi Ingredients:
Raw Mango - 1 cup
Jaggery - ¾ cup
Salt - pinch
To temper
Oil - 1 tsp
Mustard - ¼ tsp
Red chilli - 2 tsp
Mango Pachadi Method:
Peel and shave or chop the mango. Grate the jaggery in to powder. Cook raw mango in the Pressure cooker for one whistle with little water and pinch of salt.
Mash it well. Then add the powdered jaggery and cook till the jaggery dissolves.
Heat oil in a frying pan and add mustard and broken red chilli.
When they crackle add it to the pachadi.
Note:
If you want you can add curry leaves while tempering.
It can be stored in the fridge and used for about a week.
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