Maanga Pachadi | Raw mango dip- Tamil New Year Delicacy

Maanga Pachadi/ Raw Mango dip is a traditional recipe prepared for Tamil New Year.
Dried Neem flowers (vepam poo) is fried in ghee and added to the pachadi when making it for New year. On other occasions it can be optional.
This pachadi has a burst of flavours like sourness from the mango,sweetness from the jaggery, spiciness from red chillies and bitterness from the neem flowers and savoury from the salt which is a symbolic representation of our human life which is also a mixed bag of ups and downs.
A similar kind of concoction called UGADI Pachadi is made in Andhra and Karnataka having the same significance,
This year Tamil New Year falls on 14th April 2016  and Ugadi is on 29 March 2016.

Preparation Time: 5 mins
Cooking Time : 20 mins
Serves : 2-3
Complexity : medium

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Ingredients
1 medium sized raw mango
3/4 cup grated jaggery ( 1cup is approx 200gms)
2-3 dry red chillies
1 tsp mustard seeds
1 tsp oil
pinch of haldi
pinch of asafoetida
salt as per taste

Method
Peel the mango and chop into small cubes. Dissolve the jaggery in some hot water and filter it for any impurities.
In a kadai,heat the oil,temper the mustard seeds,dry red chillies,asafoetida and add the mango pieces and saute it till oil coats over the mango.

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Add a pinch of salt,haldi and about 1/2 cup water and let the mangoes cook until soft.

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Now,add the jaggery water and let the mixture come to a rolling boil.

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After about 5-10 mins, the mixture turns thick and saucy. Turn off the stove at this stage and let it cool down. The neem flowers if being used can be roasted in a spoon of ghee and added at this stage.

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Store in a dry container and use a dry spoon. If refrigerated you can use for 4-5 days.



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