Mango Pachadi


Raw mango (medium-sized) 1 (cut into 1″ pieces to make 1 cup)

Tamarind pulp (from size of a marble)

Green chilli (slit) 1

Salt 1 tsp

Jaggery (crushed) 1/3 cup

Red chilli powder ½ tsp

Curry leaves  2 sprigs

Cumin powder ½ tsp

Turmeric powder ¼ tsp

Oil 1 tbsp

Rice flour 1 tsp

Mustard 1 tsp

Scrape the skin from the mango (no need to peel) and cut them into 1″ pieces.

Heat oil in a kadai and temper the mustard seeds. Add the slit chili and saute for a few seconds. Add the mango and saute for a minute. Add the tamarind pulp, turmeric powder, chili powder, cumin powder, salt, and crushed jaggery.  Cook till the mango is soft.

Make a paste of rice flour by adding two tbsp of water. Add the paste and curry leaves to the pachadi and let it come to a boil.

Remove from fire and serve hot or cold.


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