Mango Pachadi | Tamil New Year Special | Raw Mango Relish
Mango pachadi, a traditional Tamil Regional New Year dish made in South-India. This pachadi/relish is a mix of sweet, spicy, sour and bitter taste.
Servings 3
Calories
Ingredients
- 2 nos medium sized raw mangoes, 125 grams when weighed
- 100g grams powdered jaggery, or equal amount
- 2 nos cardamom
- 1 no clove
- a pinch of salt
Tempering
- 1 teaspoon oil
- ¼ teaspoon mustard seeds/kadugu
- 2 nos red chilies, broken
- 1 tablespoon dried neem flowers
Instructions
- Wash, peel and cube the mangoes. Take the mangoes in a small bowl, place it inside a pressure cooker. Do not add any water to the mangoes.
- Pressure cook it for 2-3 whistles. Let the pressure release naturally. Remove the mangoes and set it aside until use.
- Let us make the jaggery syrup. In a heavy bottom vessel, add water and crushed jaggery to it. Let this boil and jaggery melt completely. Once the jaggery melts, strain it into another vessel and remove the impurities.
- Now let this strained jaggery syrup, come to rolling boil. Add the cooked mango pieces to this and let this syrup boil and thicken.
- While it is boiling, add crushed cardamom and clove powder to this. After 8-10 minutes, the syrup will be almost thick. Check the consistency, this pachadi/relish thickens as it rests.
- Take it off the stove, heat a small tadka pan with oil given under 'Tempering', splutter mustard seeds and add crushed red chilies to this.
- Next add dried neem flowers to this and saute until the neem flowers turn crisp. Add this sizzling tadka to the pachadi.
- Pachadi is now ready to be served, serve it along with the new year spread.
- Any leftover pachadi can be stored in the refrigerator.