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.