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| MANGAI PACHADI - RAW MANGO PACHADI |
Chithirai Thirunal falls during Summer and the beginning of Summer brings along Fruits like Mangoes & Jackfruit in India. Traditionally quite a lot of dishes are prepared with these fruits during the season and especially authentic recipes specifically served for the day(New Year) consists of dishes like Sweet Mangai Pachadi/Mangai Thayir Pachadi, Veppam Poo(Neem Flower Rasam) Veppam Poo Pachadi and Payasams prepared with Mango or Jack Fruit also comes into limelight during the festival. It is totally like playing around with the available regional ingredients.
Pachadi is specifically a type of Condiment and the versions vary with different regions in & around South India. Some Pachadis are Sweet and prepared along with the addition of Jaggery into it. Some are Sour and prepared along with the addition of Curd/Yogurt along with grated/ground coconut mixture. What makes the Pachadi versions unique to the region is the way it is tempered - usage of a specific type of oil and the seasonings.
This Mangai Pachadi is ubiquitous in South Indian cooking and this Pachadi is loaded with a combination of tastes like Sweet, Sour and Spicy. It is prepared with Raw Mangoes cooked along with Jaggery and mild spices, tempered with Mustard, Fenugreek Seeds & Asafoetida which gives a wonderful flavour to this Mangai Pachadi. When preparing for a Tamil New Year Lunch some Mangai Pachadi recipes are even seasoned with Veppam Poo(Neem Flower) adding a mild note of bitterness to the dish, which is considered to be authentic for the occasion - a combination of all tastes in a single dish. Another version of Pacha Manga Pachadi/Raw Mango Pachadi prepared along with Curd/Yogurt and ground Coconut Paste is also a tasty Pachadi version served during Virundhu/Sadhya.
For more SADHYA/VIRUNDHU RECIPES, Click here...
Cuisine - South Indian
Recipe Type - Pachadi/Condiment
Spice Level - Low - Medium
Difficulty - Easy
Serves - 2-3
Author - SM
Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes
HOW TO MAKE MANGAI PACHADI - RAW MANGO PACHADI
INGREDIENTS:
For Mangai Pachadi/Raw Mango Pachadi:
Raw Mango - 1 No.(medium-sized)Jaggery - 1/2 Cup
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1/4 Teaspoon
Salt - To Taste
For Tempering:
Mustard Seeds - 1 TeaspoonDry Red Chillies - 1 No.
Fenugreek Seeds - a Pinch
Asafoetida - a Pinch
Curry Leaves - a Sprig
Oil - 2 Tspn
METHOD :
- Melt Jaggery in 1/2 Cup of Water, strain any impurities and keep it aside.
- Wash the Raw Mango, cut and discard the Seed.
- Peel the Mango and cut it into small Cubes.
- Add a dash of Salt, Turmeric Powder and Red Chilli Powder(Optional) to the Mango Pieces, along with some water, and cook until Mangoes turn soft.
- Pour in the Jaggery Syrup to the above and cook on a low flame for about 5–7 minutes.
- Adjust the consistency to suit your preference.
- Meanwhile, Heat Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Asafoetida and Curry Leaves.
- Pour the tempering over the Mangai Pachadi and give a quick stir.
- Mangai Pachadi can be served along with Rice or as one of the dishes in Vazhayilai Virundhu/Sadhya.
- Mangai Pachadi can be refrigerated in an airtight container for up to 3 days.
NOTES :
- Cut the Mangoes into the desired size.
- Adding Red Chilli Powder while cooking Mangoes is purely optional.
- Adjust the amount of Jaggery to balance the sourness of the Mangoes.
- Can add few Neem Flowers while tempering for Mangai Pachadi which is a tradition for Ugadi Pachadi.
- Ugadi Pachadi has a combination of tastes like Sweet, Sour, Spicy and Bitterness.
- I have used Raw Mangoes in this recipe. Can use slightly sweet(not so ripe) Mangoes for the recipe.
