MANGO PACHADI / MAANGA PACHADI

     Mangoes everywhere and I got two mangoes from Chennai and I decided to make one ‘maanga pachadi’ my hubby’s favourite, and will make Mango rice,my favourite with the remaining mango … Usually mango pachadi recipe either has no coconut or grated coconut will be added at the end. But my MIL adds smoothly grounded coconut and that makes it special to blend well the salty,sweety,tangy tastes together.
If you are making for Tamil new year, just garnish(or temper) with dark roasted neem flowers. So that on the new year's day, you taste all the five tastes - Sweet, Salt, tangy, bitter and saline (thuvarpu) in one recipe. 

Ingredients

Raw mango,sliced	1 & 1/2 cups
Jaggery ,powdered	1/4 cup or more if needed
Salt	1/8 tsp
Coconut	1/4 cup
Turmeric	1/8 tsp

To Temper

Oil	2 tsp
Mustard	3/4 tsp
Urad dal	1 tsp
Green chilli	2,slit
Curry leaves	from a sprig

Method:

1. Boil the sliced mangoes with water to immerse it. When it boils,just drain the water completely.
2. Add salt,turmeric and 1/4 cup water and cook the mango till soft.
3. Add jaggery and boil till it dissolves. Add smoothly ground coconut and bring to boil.
4. Season with the items given under ‘To Temper’ table. Mix well and serve as accompaniment for rice.

This is a family favourite at me in laws place …


Notes:

The whole cooking has to be done in medium flame to avoid burning. If you dont have jaggery you can add sugar, my  mil adds sugar mostly which gives a great colour too. My jaggery was very old so it was dark in colour too,so the colour of the pachadi varies with the jaggery/sugar we are using.

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