Raw mango pachadi
In a pressure cooker put these mango slices and cook for 2 whistles. Do not add any water to the mangoes while cooking. The Mangoes will be soft yet will not be mushy. Keep this aside.
Melt the jaggery in a pan by adding 1/2 cup of water to it. Let the jaggery melts.
Filter it and allow it to boil for 5 mins. Transfer it back to the pan.
Boil for a minute. Add the cooked mango to that.
Mash it slightly here and there. Boil for a minute.
Temper the mustard seeds and red chilli and add to the pachadi. You can add some dried neem flowers too while tempering.
Mix well. Transfer to a serving bowl and enjoy it. We had for our dessert. In my mom’s place, they have it as an accompaniment for curd rice.
Notes:
After making if you still feel it is not very sweet, don’t worry just add a tbsp of sugar to it and mix well. If the consistency is watery, just add a tsp of rice flour with a tbsp of water and bring it to a boil. Color of the raw mango pachadi depends on the jaggery.
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