– 1 mango preferably ripe; refer to notes, approx 320 grams– ¼ cup jaggery crushed. Approx 40 grams– 1 cup water–1/16 tsp salt a pinch should doTo Temper– 1 tsp oil– 1 tsp mustard seeds; refer to notes– 1 to 2 dried red chilies broken into small pieces
Chop the mangoes into chunks discarding the seed. You can peel the skin or use them with skin too. I usually don’t peel the skin. Add the chopped mango, one cup of water, and a pinch of salt to a saucepan.
Mix well, and over medium heat, cook the mangoes—cover and cook for 5 to 7 minutes. Then remove the lid, mash the mangoes with a spoon, and cook for 5 minutes without covering or until the mango softens and disintegrates.
In a separate tempering pan or kadai, heat the oil. When the oil is hot, add the mustard seeds and dried red chilies broken into small pieces. When the mustard seeds splutter, add the tempering to the pachadi.