Manga pachadi is a sweet sour jam kind of dish cooked with raw mango and jaggery. It is a significant dish cooked on Tamil new year’s day,as it depicts life in the form of food.As I told in this post,this pachadi is cooked with a small amount of neem flower,so that it contains all the six tastes of life-sweet,sour,saline,salt,bitter and spice.Now is that not a great way to start a new year,I always wonder how clever and thoughtful our ancestors had been choosing the right way of doing things on all occasions. If you are not observing Tamil new year or making this on normal days,you can avoid neem leaves.Today I prepared this pachadi as a part of offering and blogging it here as it would be apt to do this today.Now there are many ways of doing this pachadi.In many places mangoes are boiled and then mixed with jaggery and cooked,but as always I have taken the short route with my beloved pressure cooker. Pressure cooker really makes life easy,I tell you.By making this pachadi in pressure cooker you can do 3 steps in one and just do the tempering part at the last,sounds fun and easy right,read on and yeah,happy new year once again 🙂
Mangai pachadi recipe
Star ingredients:Raw mango,jaggry and neem flower.
Time:20 minutes(Pressure cooker method)
1 medium sized raw mango
1/4-1/2 cup grated jaggery
2 dried red chillies
1 teaspoon urad dal
1 teaspoon mustard
1/2 teaspoon neem flower
Oil to temper
1.Wash and peel the mango.Now you can either grate the mango,chop it fine or slice it using the peeler itself as I have done.See pic.
2.Dissolve the jaggary in 1 cup water and filter to remove impurities.
3.In a small pressure cooker Add the mango and jaggary water.Pressure cook for up to 3 whistles.
4.Once the pressure is released,open,stir and well and cook in low flame for 3-5 minutes allowing the pachadi to thicken.Add salt and mix well.
5.Now heat oil in a small kadai and temper with mustard,urad and red chillies.Add to the pachadi.
6.In the same kadai add some more oil and roast the neem flower till it turns dark.Add to the pachadi and mix well.Cook for 5 minutes,till it reaches jam consistency.Remove from flame and serve hot/room temperature.
1.As I have said above,this is a very easy method of doing and traditional method would take some more time
2.I feel slicing the mango with peeler gives a good texture.
3.Filter the Jaggery water well to remove impurities.
4.In some places,grated coconut is added towards the end in this pachadi