Mango Pachadi

Thanks to Asha of Foodie's Hope & Aroma, I'd to search for the recipe to make Mango Pachadi. After tasting it, we felt that this Pachadi is something close to Gojju we make in Karnataka; the only difference being Sambar powder is used in the Pachadi & Rasam powder is used in the Gojju.

I found the recipe impressing at Kamala's Corner. You can store for the Pachadi for a week. The final quantity of the pachadi I got from the ingredients was enough for two people for one course meal.

This is my entry for Single Serving Recipes @ Spicy Rasam hosted by My experiments in kitchen & Jugalbandi's Click.

Ingredients:-

1 big raw mango, skin peeled & diced. Discard the seed.

1/4 cup jaggery

2 tsp sambar powder

1/4 tsp turmeric powder

1/2 tsp mustard seeds
few curry leaves
1 strand coriander leaves

Salt

Oil

Method:-

1. In a pan, add a tsp of oil & heat.

2. Add a pinch of asafoetida & mustard seeds.

3. When they crack, add the curry leaves along with the mango pieces.

4. Add turmeric & saute for a minute to two.

5. Then add sambar powder & salt along with water to cover the mango pieces.

6. Close the pan & cook on medium flame till the mango pieces become tender.

7. This should be around 5 minutes. Mash it gently.

8. Add jaggery & cook till the jaggery melts & blends with the mango pieces.

9. According to taste adjust the addition of jaggery. The the pachadi, thickens a little, remove from flame & garnish with coriander leaves.