This Mango Pachadi Recipe / Maanga Pachadi is a very important and a must recipe in the Tamil New Year lunch menu. Tamil New Year is the first day of Tamil month Chithirai. It is observed by Hindus else where as traditional new year, but is know by other names such as Vishu in Kerala and Vaisakhi in central and north India (Source – wiki). This Maanga pachadi is prepared specifically on this day to represent the acceptance of six different tastes and emotions in life. Usually neem flowers / dried neem flavours are fried in ghee and added to this pachadi when preparing for Tamil New year. But in other days you can prepare this pachadi plainly without neem flowers. Do try this pachadi for Tamil new year 14, Apr 2017.
Six Tastes in this Mango Pachadi
|Mango & Turmeric||Astringent||Surprise|
- 1 Large Raw Mango
- 3/4 Cup Jaggery
- 1/8 tsp Turmeric Powder
- 1/2 tsp Chilli Powder
- 2 tsp Rice Flour (Mixed with 1/2 tblsp of water - optional)
- Salt As Required
- 1 tsp Mustard Seeds
- 1/2 tsp Urad Dal
- 1 Red Chilli
- 1 Pinch Hing
- Few Curry Leaves
- 2 tsp Oil
First get ready with the ingredients. In a bowl add powdered jaggery and pour 1/2 cup warm water. Wash the mango and trim the edges. Peel the skin and chop into medium sized pieces.
In a pan add the chopped mangoes and pour water (just immersing level). Close it with a lid, cook the mango for 3 to 4 mins until it turns soft but not mushy (if preferred you can mash it now).
Strain the jaggery liquid through a filter and pour it over the cooked mangoes. Cook it for 5 mins in medium flame. Then add turmeric powder and chilli powder.
Now add required salt (If preferred add rice flour at this stage, it thickens the pachadi). Once the mangoes and jaggery syrup blends well and thickens, switch off flame. Heat oil in a pan, add mustard seeds and let it splutter.
Now add urad dal, hing, red chilli and curry leaves. Pour the tempered ingredients over the pachadi and mix well.
Serve this maanga pachadi with Tamil New Year lunch menu.
1. This maanga pachadi tastes good with sour variety mangoes than sweet variety mangoes.
2. I used kili mooku mango, you can use any variety.
3. Adjust jaggery level according to the sweetness preferred for this mango pachadi recipe.
4. Also adjust jaggery level to the sourness of the mango used.
5. I peeled the skin of the mangoes, if preferred you can also cook it with skin also.
6. You can mash the mangoes also after it gets cooked.
7. Always filter the jaggery water to remove the impurities.
8. Also don’t add the jaggery water before the mangoes are cooked.
9. Addition of rice flour is optional, it thickens the pachadi.
10. Don’t add too much salt, this pachadi doesn’t requires the normal level.
11. Shelf life of this maangai pachadi is 5 to 7 days under refrigeration.