It has been pretty a long while since my last post. It was just routine work and the same repeats of dishes going on for a while till yesterday. I had bought this raw mango a couple of days ago and I made a pachadi of it yesterday. This is my fav recipe and my mom cooks this pachadi especially for me. Back home, we used to get this "Killi mooku mangai", which means parrot beaked mangoes. It is named as it appearance has a red tint of color at the curve. This raw mango is a delight to eat by itself as it has a good combination of sweet and tart. Me and my brother would fight for pieces of it sprinkled in chilli powder and salt. The month of may makes me think of nothing but mangoes, and we would spend the summer holidays with mango pickles, mango milk shakes, mango pachadi and more...
So here is my favorite recipe (also my hubby's favorite)
- Raw mango - 1
- Urad Dhal - 1 tsp
- Green chillies - 2 slit lengthwise
- Salt a pinch
- Jaggery - a small chunk (or according to one's taste)
- Oil - 2 tbsp
Peel out the mango and chop it finely. Scrape the seed out of any fruit. Dissolve jaggery in half a cup of water and filter it off any impurities. In a kadai, add the oil and when hot, add the urad dhal. Fry it till it changes color. Add the slit green chillies. Now add the mango pieces and add a pinch of salt. The salt and chillies will help to bring out the actual sweetness of the mango. Add the jaggery water and allow it to cook. When the mango has become cooked and tender, remove the lid and allow the excess water to reduce. Turn off when you get a good brown color to the edges of the mangoes. Also scrape the jaggery sticking to the kadai, it is a delicious garnish you will not want to miss out. This pachadi goes very good for kuzhambu sadham. The hot taste of the rice and the sweet taste of the mango makes a delicious combo in your mouth.