August 26, 2011

Mango Pachadi

This is obviously not the season for mangoes but i made it long back and i m posting it now. There are so many things that can be made with mangoes no matter ripe or raw. The juicy yellow fruit is not a personal favourite but i love kizhi mooku maangai. My mom makes mouth watering pickle out of it. In summer, not a day goes by without my mom tempting me with some more curd rice and the pickle. Chopped into even sized cubes by my dad, my mom adds chilli powder, turmeric, salt and hing and seasons it with mustard in sesame oil. Lo and behold!! The pickle s done. But i wanted to do more. Its ok, I love travelling that extra mile to put a delectable dish on the table. And so i made maangai pachadi. I m not sure which is the authentic version. But i love this way of making it. I have a cousin who makes this pachadi so tastily that you devour food that day like you ve never eaten at all. The inspiration comes from her and from the time when i ate it. And i think i was 13 when i did. But some dishes stick on to your mind forever and this is just one of them. So make some while you get those mangoes and relish them

What you need?

Kizhi Mooku Maangai 1 semi ripe peeled and cut into pieces.
Sambhar powder 1 tsp
Chilli Powder 1 tsp
Jaggery  1 and a half tbspgrated
Salt as needed
Water as required
Oil
Mustard
Curry leaves
Hing a pinch

How do you make it?

Heat a little oil in a kadai and saute the mangoes for a minute. Then boil the mango until soft with just enough water to cover it. Add the sambhar powder, chilli powder and the salt. Wait for the water to evaporate completely.
Mash the mangoes into a fine paste with a whisk or with a ladle and add the jaggery . Wait for the jaggery to completely melt and mix in with the mango.
Now season with mustard seeds, curry leaves and hing in some oil.
Serve with sambhar rice, roti, dosa or poori.
You can use the same method to make pineapple pachadi as well. 

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