Mar 27, 2009

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.

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

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.

1 comment:

Anonymous said...

hey Ujju :)

Thanks very much for sending in the entry!!

its simple and goes well with rice or roti and looks delicious!!
I love mango pachadi!

btw u r telugu na?