Every state has some special dishes to relish. They have their own touch and own way to make their dishes extra aromatic . Mango pachadi is a dish from Tamilnadu which is prepared by using raw mangoes, jaggery and dried neem flowers. In the same way we odiya people prepare mango khatta (amba khata) and Bengalies prepare aamer chutney. The name is quite same while preparation procedure is little different.
This unique dish is made on the day of Tamil New Year which falls on 14th of April every year. The dish carries sweetness of jaggery, sourness of mangoes, bitterness from neem flowers and hotness from red chilies and salty from salt, which tends, life is a mixture of all the emotions, up & down but indeed the whole life is beautiful and sweet like Pachadi.
Of course this dish is unique and has its own flavor. The special touch comes from the neem buds roasted in ghee and added to the pachadi in last. This is a traditional scrumptious dish, which can’t be ignored during mango season.
People have their own way of making mango pachadi . The extra flavor comes from the hand of grandmaa’s and ammas, which can’t be ignored. This dish can be prepared with or without pressure cooker, but here I am using a cooker which not only eliminates your cooking time but will give a silky smooth type of pachadi. Believe me, if you are new to south Indian cuisine and if you want to try something very yummy then start making mango pachadi now.
|Prep Time||5 minutes|
|Cook Time||15 minutes|
- 1 & 1/2 no Mangoes (medium sized)
- 1 & 1/2 cup Jaggery (grated or powdered)
- 2 tsp Chili powder
- 1/4th tsp salt
- 2 tsp mustard seeds
- 3 no Dry red chilies
- 2 tbsp Dried Neem flower
- 1 tbsp Ghee (clarified butter)
- a generous pinch Hing
- Wash and wipe the mangoes well. Peel the mangoes and roughly cut them into thin pieces or scrape them well.
- In a Pressure cooker combine mangoes , salt and 4 tbsp of water. Cook on high for 5-6 whistles . Let the pressure eases itself.
- Blend the jaggery with 4 tbsp of water and stir till it melts completely.
- Open the cooker, mash the mangoes or using a blender blend coarsely. Be careful while blending, we don’t need fine mango puree.
- Strain the jaggery, add it to the mashed mangoes. Add red chili powder and boil till mango puree get blended with jaggery, switch off the flame.
- If required add 2 tbsp of water if the content looks thicker.
- Heat a tadka pan, heat half of the ghee. Add mustard seeds, when it stop popping add dry red chilies, hing and curry leaves. Add this to the prepared pachadi.
- Again heat reaming ghee in tadka pan, roast the dried neem flower and add this to the pachdi.
- Give a nice mix and it is ready to serve.