Manga Pachadi or Vella Pachadi , is a sweet side dish or you can also call it as a jam due to its consistency. This sweet dish is served in many south Indian weddings . Also in Iyengar tradition , we make this pachadi for every festival.
A very simple hassle free dish that requires less than 15 minutes to make. The tangyness in the raw mangoes perfectly complements the sweetness from the jaggery.
This ain’t any rocket science to prepare , this is one of those dishes where you don’t need your mother / spouse to prepare for you. If you are in the mood for something sweet , then grab yourself a mango and start working. 😀
|Chopped raw mango||1 no|
|Jaggery (powdered)||2 handfuls(or adjust according to your taste)|
|Rice flour||3 tsp|
|Ghee / clarified butter||1 tsp|
|Mustard seeds||1 tsp|
|Dry red chillies||3|
|Asafoetida (the pure gluten free one)||A pinch|
- Chop the raw mango into bite sized pieces , no need to peel its skin.
- Take a vessel , add the chopped mango , slit 2 green chillies and add it to the mango , add enough water ,i.e, the mango pieces should just about submerge. Sprinkle little salt and boil this on medium heat.
- After about 5-7 minutes , take a knife or fork and pierce it into the mango, if it goes in easily then it is cooked. Now add the jaggery and mix.
- Allow this to boil on low heat for another 3 minutes or until the jaggery melts.
- Take a small container and add the rice flour and water. Make it to a thick paste and add it to the mango concoction.
- Mix this and boil it in low heat for about a minute.
- Take it off the heat and get the tempering ready in a tadka pan and add it to the mango mixture.
- Manga Pachadi is ready to be served.
- You can also add fresh neem flowers with the tadka/tempering and add it to the pachadi. It’ll be sweet , sour and bitter. You’ll have the goodness of all the three in one dish.
- While adding dry red chillies in the tempering , break them into 2 and add it along with its seeds.