Mango Pachadi

Mango pachadi is a "must" item in most of the tamil weddings and also cooked on some special occasions. This sweet and sour recipe can be mixed with white rice or can also be had as side dish for sambar or curd rice !.

Preparation Time: Under 10 minutes
Cooking Time: Under 15 minutes

INGREDIENTS:
Raw mango - 1 medium sized. When sliced thin, yields a cup.
Jaggery -1/2 cup
Water - 1/4 + 1/2 cup
Sambar Powder - 1.5 teaspoon
Salt - As required


SEASONING:
Oil - 2 teaspoon
Mustard - 1/2 teaspoon
Urad dal - 1/2 teaspoon
Dry red chilli - 1 no.
Asafoetida powder - as required.

METHOD:

1. Cut mangoes in thin slices.Grate about 1/2 cup of jaggery.

2.  In a pressure cooker, add sliced mangoes,salt,sambar powder,1/2 cup of water .

3.  cover the lid and cook for 2 whistles and wait for the pressure to settle.

4. In a pan, add jaggery and 1/4 cup of water.Let the jaggery dissolve completely and boil. Switch off  the stove and filter the jaggery syrup.

5. Now in a pan, add the cooked mangoes and jaggery syrup and mix well and allow it to boil and  thicken . It may take couple of minutes. 

6. In tadka pan, add some oil, add mustard,urad dal and dry red chilli . Sprinkle asafoetida powder and pour it over the pachadi. 

7. Mango pachadi is ready ! Serve with white rice ! Mango pachadi can be prepared and refrigerated. It stays good for 4 to 5 days . 

NOTES:

SEE ALSO : Brinjal kootu, carrot broccoli stir fry