|1.||Totapuri mango pieces, 1 cup|
|2.||Jaggery, scrapped, 5-6 tablespoons|
|3.||Turmeric powder 1/8 teaspoon|
|4.||Green chilies, slit, 2-3 or to taste|
|5.||Sea salt / salt to taste|
|6.||Water 1 cup|
|1.||Ghee 1 teaspoon|
|2.||Mustard 1/4 teaspoon|
|3.||Jeera / cumin seeds 1/4 teaspoon|
|4.||Dry red chilies, broken, 1-2|
|5.||Curry leaves 1 sprig|
|6.||Hing few pinches|
jaggery with about 1/4 cup of water.
Remove the top.
Peel the skin.
|3.||Cut the mango into medium size pieces.|
Add jaggery water slowly to the utensil, so any impurities stays at the bottom.
Add mango, jaggery water, turmeric, green chilies and about 1/2 cup of
Switch-on the stove.
the flame between low and medium, when the water starts to
Cook till the mango becomes soft.
water to adjust the consistency.
Cook for a few more minutes.
mustard when the ghee becomes hot.
jeera when the mustard starts to splutter.
Fry till the jeera becomes golden brown.
hing, red chilies and curry leaves.
Fry till the curry leaves become crispy.
the seasoning to the mango mixture.
Switch-off the stove.
pachadi is ready.
|TIPS||Mango Pachadi Recipe|
can use ordinary
mango, if you do not have totapuri mango. In such a case, use more
salt, chili and jaggery to balance the sourness.