Mango pachadi

Ingrédients

• 1.5 cups Raw mango (sliced)
• 1/4 cup Jaggery (powdered)
• 1/8 tsp Salt
• 1/4 cup Coconut (grated)
• 1/8 tsp Turmeric
• 1 Green chilli (slit)
• 2 tsp Oil
• 1/2 tsp Mustard
• 1 tsp Urad dal
• 1 Green chilli (slit, optional)
• 1 sprig Curry leaves

Préparation

1. 1

   Firstly boil jaggery with very little water (just to immerse the jaggery) until it dissolves. Set aside.

2. 2

   Then, boil the sliced mangoes with water enough to immerse it.

3. 3

   Once it boils, just drain the water completely. This step is to eliminate too much tanginess so that the taste is balanced. If you want to skip this step, you can skip too.

4. 4

   After that, continue cooking by adding salt, turmeric, as slit green chilli and ¼ cup water.

5. 5

   Cook the mango until soft. That is, you will see the mango changing from opaque to translucent.

6. 6

   Top tip: Once mango is cooked, it gets stuck to bottom and gets burnt easily, so keep stirring.

7. 7

   After that, add jaggery (filter and add) to the mango pachadi followed by smoothly ground coconut.

8. 8

   Then, mix and bring to boil again. Cook furthermore for 2 mins or until thick, in medium to low flame. Take care not to burn it.

9. 9

   Finally, temper with the items given under ‘To Temper’. Mix well and serve as accompaniment for rice