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Friday, April 15, 2011

Mangai Pachadi and methods!!!

Wish you all a very Happy Vishu!!!

Mangai/Raw Mango Pachadi is a traditional South Indian side dish prepared for the New Year.

Mangai/Raw Mango - 1/2 no
Vellam/Jaggery - lemon size
Water -1 cup + little more
Sambar Powder or Chilli powder - 1/2 tspn(As per your taste)
Green Chilli - 1no(slit)

Oil - 1 tablespoon
Mustard - 1/2 tspn
Peringayam/Hing/Asafotida- a pinch
Venthayam/Fenugreek seeds - 1/12 tspn
Veepam Poo/Neem Flowers - 1/2 tspn(Optional)

Method 1
Wash, remove skin and cut mango into thin slices.
In a wide vessel/kadai, add mango, jaggery, water, green chilli, sambar/chilli powder and salt. Boil well in medium flame until mango cooks and becomes thick and blends well like gravy.
Add more water if required.
Season it with above ingredients and add to the gravy.

Method 2
Wash, remove skin and cut mango into thin slices.

In a vessel, add mango, jaggery, water, green chilli, sambar/chilli powder and salt.
Pressure cook for 3-4 whistles and season it.

Method 3
You can try microwaving too in a microwave safe dish with same ingredients above.

My preparation is Method 1.

Tangy Mangai Pachadi is ready.

Serve with hot steamed rice or sidedish for sambar, kootu and curd rice.

Checkout Kerala recipes for Vishu here.
Puli Inji
Palapazham/Jackfruit Payasam

You can also use mango with skin.
Veepam Poo/Neem Flowers - If you are using fry in ghee or oil separately and garnish it.


Torviewtoronto on April 15, 2011 at 11:42 PM said...

yummy looking chutney looks delicious

Prathima Rao on April 15, 2011 at 11:43 PM said...

Looks tooooo....yummy!!!! Just the kind of tongue tickling & easy to mango recipes ive been looking for..:)
Prathima Rao
Prats Corner

Raji on April 16, 2011 at 12:43 AM said... are tempting me Saraswathi..I want to have it now.

divya on April 16, 2011 at 2:53 AM said...

Looks tempting and delicious

Harika baratam on April 16, 2011 at 2:56 AM said...

Wow i love pickles so much will soon try this looks mouth watery.

Unknown on April 16, 2011 at 3:41 AM said...

I love all the three methods. My method is usually method 2, but on stove top. I am going to try to add green chili and try that flavor next time. And, wow addition of sambar powder, a new twist for me.

Priya Suresh on April 16, 2011 at 3:41 AM said...

Lipsmacking pachadi, delicious..

Sravs on April 16, 2011 at 8:16 AM said...

so delicious and yummy !!

Padma on April 16, 2011 at 9:49 AM said...

Delicious pachadi.

GEETHA ACHAL on April 16, 2011 at 3:36 PM said...

Love the pachadi...Thanks for sharing...

Jeyashris Kitchen on April 16, 2011 at 11:31 PM said...

addin sambar powder to pachadi sounds interesting.Happy new year to u


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