Happy Tamil New Year to all my readers. Today I am going to share a seasonal recipe and traditional recipe prepared on the New Years day – Mambazha Pachadi. The Mango season has started and can’t wait to post these yummy mango recipes. Mango by itself is sweet and if we further cook it with jaggery, needless to say about its taste. – Here comes the super sweet mango relish.
I followed my mom’s recipe, and I like the tempering that she adds to this dish. It gives a unique texture to this pachadi. She adds few broken red chili pieces during the tempering, and that mild spice brings out the sweetness of the mango making this dish a perfect side dish for rice. But I skipped adding red chili and just used it for garnishing as vaandu doesn’t prefer it. But please give it a try with red chili, and I am sure you will like it.
This pachadi is my mother’s favorite recipe, and she doesn’t care about any other side dishes when this pachadi is there. I am glad to post her favorite recipe on this new years day.
Ingredients:
- Ripe Mango – 1
- Jaggery – 1/4 cup.
- Water – 1.5 cup
- Salt – a pinch
For seasoning:
- Oil – 1 tsp
- Mustard seeds – 1 tsp
- Red Chilli – 1 (broken into pieces, optional)
Steps:
- Chop the mangoes into small pieces. You can peel the skin or cut them with skin too.
- Cook them on medium heat by adding 1 cup of water and pinch of salt.
- Let it cook for 10-12 minutes. As the mango softens, add the jaggery and remaining 1/2 cup of water.
- Cook till the jaggery melts. Mash them together with a masher and let it simmer till its consistency becomes thick.
Tempering:
- Heat the kadai and add oil.
- Once the oil hot add mustard seeds.
- As the mustard seeds start to splutter, add this to the mango pachadi.
Yummy pachadi is ready :-)
Notes:
- Adjust the jaggery according to the sweetness of the mango. If the mango is too sweet, less than 1/4 is sufficient. If the mango has little sourness, you can adjust the jaggery accordingly.
- I did not add red chili, but you can add one or two during the tempering.
Mango Pachadi | Mambazha Pachadi | Sweet Mango Relish
Ingredients
- Ripe Mango - 1
- Jaggery - 1/4 cup.
- Water - 1.5 cup
- Salt - a pinch
For seasoning
- Oil - 1 tsp
- Mustard seeds - 1 tsp
- Red Chilli - 1 broken into pieces, optional
Instructions
- Chop the mangoes into small pieces. You can peel the skin or cut them with skin too.
- Cook them on medium heat by adding 1 cup of water and pinch of salt.
- Let it cook for 10-12 minutes. As the mango softens, add the jaggery and remaining 1/2 cup of water.
- Cook till the jaggery melts. Mash them together with a masher and let it simmer till its consistency becomes thick.
Tempering
- Heat the kadai and add oil.
- Once the oil hot add mustard seeds.
- As the mustard seeds start to splutter, add this to the mango pachadi.
- Yummy pachadi is ready :-)
Notes
I did not add red chili, but you can add one or two during the tempering.
I am not a nutritionist. The nutritional information is provided as a courtesy and is an estimate only. It varies depending upon the product types or brands.
