Mango pachadi | Mangai pachadi

Whenever we have a mango season my mom does this. I love to eat this with all different taste in a single dish. I have read in many blogs, for Tamil New year's day they add neem flowers with this. I have never tasted that way. If your taste buds wants all kind of tastes like sweet,spicy, tangy and saltiness try this....

Ingredients:

• Raw mango - 1, medium size
• Red chilly powder - 1 tsp
• Brown sugar - 1/2 cup or Jaggery - 1/2 cup, grated
• Salt - to taste

To temper:

• Oil - 1 tsp
• Mustard seeds - 1/4 tsp
• Urad dal - 1/2 tsp
• Curry leaves - 5
• Asafoetida - a pinch

Method:

Peel the mangoes and chop into big chunks. In a sauce pan, over medium heat add brown sugar and 3/4 cup of water. Let it boil for 5 minutes till a light sticky consistency. Keep aside.

Heat 1 and 1/2 cup of water in a pan, add mangoes, red chilly powder and salt. Cover and cook for 5 minutes or till soft. Add the brown sugar water. Stir and simmer for 5 minutes. Switch off the flame. Heat a tsp of oil in a small pan and add mustard seeds, urad dal, curry leaves and asafoetida. Transfer to mango.

Serve with rice, roti or eat as such :)

Note:

• The pachadi should be in a sauce consistency. If it is too thick at last add few teaspoons of water and boil for 2 minutes.