Chettinad Style-MANGA PACHADI

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This manga pachadi is a very special chettinad recipe which we prepare for Tamil New Year which falls on 14 April. Traditionally we add fresh or dried neem flowers/Vepampoo to this pachadi on every Tamil new year, but you can prepare it without that also on other days. This manga 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. It contains jaggery which is rich in iron. Try this simple, delicious and healthy manga pachadi and you all will love it for sure.

PREPARATION TIME : 5 minutes

COOKING TIME         : 10-15 minutes

INGREDIENTS: (serves 4 persons)

  • Raw mango/Mooku manga      - 1 (300 g)
  • Jaggery                                         - 200 g
  • Moong dal                                   - 2 spoons
  • Salt                                                - 1/4 spoon
  • Water                                           - 250 ml

For Tempering

  • Ghee                                               - 1 spoon
  • Mustard seeds                              - 1/4 spoon
  • Red chilly                                       - 1
  • Curry leaves                                  - 6-8 leaves
  • Dried neem flower/Vepampoo  - 1/4 spoon

DIRECTIONS:

1. Get ready with all the ingredients. Peel the skin of the raw mango, Grate the mango and keep aside. Wash the moong dal well and soak for 10 minutes. (Tip: Soaking the moong dal enables faster cooking of dal.)


2. Heat 250 ml water in a vessel/pot, add grated mango, moong dal and salt. Cook the mango and moong dal, until they are soft.


3. Once they are cooked well, add jaggery and mix well. (Tip: For uniform mixing/blending of mango, dal and jaggery, powder/grate the jaggery and use it.)


4. For tempering, Heat ghee in a tadka pan, add mustard seeds, red chilly (slitted), curry leaves and dried neem flowers/vepampoo. (Tip: Ghee gives nice flavour to the dish. You can also use oil.)


5. Add the tempering and Mix well. Your sweet manga pachadi is ready to serve and Enjoy!.


ADDITIONAL TIPS:

=> You can also cut the mango into small pieces and cook them. I prefer grating the mango.

=> While tempering you can also add pinch of Hing/asafoetida powder.

=> Use sour mango for this recipe, to enjoy the exact taste of the dish.

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