This is a very special recipe which we prepare for Tamil New Year which falls on the 14th of this month (April). Traditionally we add neem flowers/Veppambu fried in ghee to this pachadi but you can prepare it without that also on other days.This pachadi has all the taste- sweetness from jaggery, sourness from mangoes, bitterness from neem flowers and hotness from chillies which indicates that life is a mixture of all emotions, has ups and downs but on the whole it is wonderful and sweet just like this pachadi. A lip smacking dish made from raw mangoes and jaggery.Try this and I am sure you will fall in love with this simple and delicious mango pachadi.
Wash and peel the skin of the mangoes. It is not necessary to take the skin fully but if you prefer, you can do that. Chop it into medium size pieces or you can shave it with the vegetable peeler as I have done in the picture below. I have tried both ways and I love both.
Melt jaggery in 1/4 cup of water and filter it to remove any impurities.
Cook the mango pieces in a little water until soft. Alternatively, you can also pressure cook it for 2 whistles, if you want a jam consistency mango pachadi as shown in the first picture above.
Boil the filtered jaggery water for a few minutes, then add the cooked mango, pinch of salt and boil on medium flame until it becomes slightly thick and gets blended well with the jaggery.
Heat a tsp of oil, add mustard seeds, when it splutters, add red chillies, hing and pour it over the pachadi.
Delicious mango pachadi can be served like this.
For Mango pachadi recipe-Tamil New Year special, heat a tsp of ghee, fry neem flowers and add it to the pachadi. Mix well and serve. I love having it as such.
Note – In the first picture on the top, mango pachadi was prepared by using mango shavings. In the above picture, I prepared mango pachadi with chopped mangoes. Both are equally delicious. Use slightly sour variety mangoes for best results.
Advance wishes for a very Happy Tamil New Year and Vishu from Padhuskitchen.
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