Tuesday, May 7, 2013

Mango Pachadi

  Raw mangoes are commonly used in South Indian cooking. The tangy taste can be either be a subsitute for tamarind (another common ingredient) or can be used by itself for their unique flavor. In this recipe, I have tried to make a thick stew which can be a great accompaniment for several dishes. Hope you enjoy it as well!

Serves up to 4 people
Preparation time:35 minutes


1 raw mango
1 tbsp of sambhar powder
1/4 cup of jaggery
1/8 tsp of turmeric
1/4 tsp of mustard
1 sprig of curry leaves
1 tsp of oil
salt as required


1.Cut mango in to small cubes. Cook mango along with cup of water. Add turmeric, sambhar powder and salt. Bring it to boil. 
2. As the mangoes are half cooked, add the powdered jaggery.
3. Allow the mangoes to cook till they are soft. Heat oil in the different pan and add mustard. As the mustard crackles, add curry leaves.
4. Saute and transfer the seasoning to mango. Serve with rice and can be an accompaniment to kuzhambu/ sambar.


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