RAW MANGO PACHADI RECIPE

Raw mango pachadi, is a traditional sweet made on Tamil new year day in our house. Amma makes it quite often during mango season too. During my childhood i have never tasted this raw mango pachadi as i am a big hater of jaggery based sweets. Now it has totally changed. I have updated my mango pachadi recipe with video. Check out my ripe mango pachadi too. Also check my full collection of Tamil new year recipes.

Raw mango pachadi

  Preparation Time : 10 mins | Cooking Time : 25 Mins |Serves: 4

     Raw mango  1 medium sized
     Jaggery  3/4 cup *
     Salt a pinch
     Oil  1 tsp
     Mustard seeds 1/4 tsp
     Red chili  1   
     *Add more jaggery if the mango is too sour.
                                        Video on how to make Mango pachadi

    

Method:

• Peel the skin of the mango and cut it into thin slices.

• In a pressure cooker put this mango slices and cook for 2 whistles. Do not add any water to the mangoes while cooking.
• The Mangoes will be soft yet will not be mushy. Keep this aside.

• Melt the jaggery in a pan by adding 1/2 cup of water to it.
• Let the jaggery melts.

• Filter it and allow it to boil for 5 mins.
• Transfer it back to the pan.

• Boil for a minute.
• Add the cooked mango to that. 

• Mash it slightly here and there.
• Boil for a minute. 

• Temper the mustard seeds and red chilli and add to the pachadi.
• You can add some dried neem flowers too while tempering.

• Mix well. 
• Transfer to a serving bowl and enjoy it .
• We had for our dessert.
• In my mom’s place they have it as an accompaniment for curd rice.

Notes:

1. AFTER MAKING IF YOU STILL FEEL IT IS NOT VERY SWEET,DON’T WORRY JUST ADD A TBLSP OF SUGAR TO IT AND MIX WELL.
2. IF THE CONSISTENCY IS WATERY, JUST ADD A TSP OF RICE FLOUR WITH A TBLSP OF WATER AND BRING A BOIL.
3. COLOUR OF THE RAW MANGO PACHADI DEPENDS ON THE JAGGERY.