Mango Pachadi is a delicious and finger licking instant Mango curry/pickle recipe. Now it's mango season and raw mangoes are available in everywhere. Try this simple recipe and enjoy your meal!
Ingredients:
- Mango chopped in to small cubes-1 cup
- Grated jaggery-1/4 cup
- Green chilly-2
- Salt-to taste
- Oil-1 1/2 tbsp
- mustard seeds-1/2 tsp
- Dry red chilly-2 nos
- Curry leaves-1 spring
- Hing-a pinch
- Melt grated jaggery by boiling along with 1/4 cup of water.
- Sift to remove impurities and keep aside.
- In a pan cook chopped mangoes and green chilly slit along with 1/4 cup of water for 3-4 minutes until mangoes turn soft and water gets absorbed.
- At this time add jaggery syrup and cook for another 3-4 minutes.
- Switch off the flame and do seasoning on top.
- Heat oil in a pan; crackle mustard seeds; add dry red chilly curry leaves and hing. Pour it over the mango pachadi and serve...!!!!
Note:
- The coclor of pachadi varies from yellow to dark brown; depends on the color of jaggery.
- You can add more or less green chilly according to your spice tolerance and it is optional.
- If you want to thicken the gravy more; add a teaspoon of rice flour mixed with water in to the gravy and cook for few minutes.
