Manga pachadi | Raw mango pachadi
Mangai pachadi or manga pachadi is a simple traditional sweet & tangy pachadi made with raw mango and jaggery.
Ingredients
- Ingredients:
- For Pachadi:
- 1 raw mango (medium size)
- ½ cup water
- ¼ tsp salt
- ¼ tsp turmeric powder
- For tadka seasoning:
- 1 tsp oil
- ½ tsp mustard
- ¼ tsp asafoetida
- 2 red chillies
- Curry leaves
- For jaggery syrup:
- ½ cup jaggery
- 3 tbsp water
Instructions
- Recipe:
- Wash and chop the raw mango into small pieces.
- In a pan boil/cook mangoes by adding some water.
- Let the mango cook completely and it takes about five to ten minutes in pan. You can also pressure cook the mango with some water. In that case, three whistles would be good.
- By this time there won't be any water left out but soft cooked pulpy mangoes.
- In the meantime, make jaggery syrup. Just dissolve the jaggery powder with very little water by heating up a few minutes.
- Absolutely there is no need to bring any kind of string consistency in the jaggery syrup.
- Now filter this jaggery water and add with the cooked mango.
- Mix well and let the mango cook again in jaggery for five minutes.
- Mango pieces absorb jaggery syrup and become thick.
- Finally, make tadka in a separate pan. Heat a tsp of oil, season with mustard seeds and asafoetida.
- Also, add red chillies and curry leaves.
- Switch off and pour this tadka into the pachadi.
- Mix everything together well and switch off.
- Serve this delicious mangai pachadi just as a sweet or offer to God as prasadam.
Video
Notes
Tips:
1) Firstly, I like to use raw mangoes which are having mild sweetness. You can choose the type of mango as per your choice.
2) If you like more sweetness in your pachadi, add a tbsp of jaggery more.
3) Always, add jaggery/sugar only towards the end while making sweets with vegetables.
4) Finally, if you like the pachadi to be pulpier, just mash the cooked mango here and there roughly.
1) Firstly, I like to use raw mangoes which are having mild sweetness. You can choose the type of mango as per your choice.
2) If you like more sweetness in your pachadi, add a tbsp of jaggery more.
3) Always, add jaggery/sugar only towards the end while making sweets with vegetables.
4) Finally, if you like the pachadi to be pulpier, just mash the cooked mango here and there roughly.
Nutrition
Calories: 280kcal
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