Raw Manago Pachadi Recipe | Sweet Pachadi | Mangai Pachadi

Raw Mango Sweet Pachadi is a lip-smacking traditional south indian dish prepared commonly during tamil and telugu new year festival. This recipe is a blend of sour raw mango along with jaggery and red chilli that gives a sweetish spicy sour taste, which is rare to be found in any dish. Different regions follow different way of making this recipe. This recipe below is followed in Tamilnadu cuisine. Add this to your lunch spread and make the meal exquisite

Mango is a ancient fruit native to South Asia which is now cultivated worldwide. Mango is the national fruit of India, Pakistan and Philippines and national tree of Bangladesh. Mango blossoms, leaves, raw mango and ripe mango all are used during worships and festivals and are considered as royal fruit. 

Raw Mango Sweet Pachadi | Mangai Pachadi Recipe Cuisine: Tamil Nadu |  Recipe Category: Dessert Prep Time:  10 minutes   |  Cook time: 15 minutes    |  Serves: 3-4 RAW MANGO – 1 NO GRATED JAGGERY – 1 CUP TURMERIC POWDER – 1 PINCH SALT – 1 PINCH CONFLOUR FLOUR – 1 TSP (OPTIONAL) WATER – AS REQUIRED TEMPERING OIL – 1 TSP MUSTARD – ½ TSP RED CHILLI – 2 NO CURRY LEAVES – FEW

METHOD OF PREPARATION:

1. Peel the raw mango and chop it as small cubes.
 Add 1/4 cup boiling water to jaggery and dissolve it, once its dissolved filter and it keep it separately.
Take 1 tsp of corn flour and mix it in 2 tblspn of water but this is optional I have added it to make the consistency of pachadi thick
Take equal proportion of jaggery and raw Mango like each 1 cup if you need more sweet. I have used for 1 raw mango little above 3/4 cup of jaggery

 

2. Take a deep pan add oil and temper the given ingredients and saute raw mango for few mins.

 

3. Add turmeric powder, salt and then add ¼ cup of water and cook the raw mango

 

4. Once it is cooked add the jaggery syrup and mix it 

 

5. After 2 minutes add Corn flour mixture and mix it

 

6. Cook it for 2 more minutes then switch off the flame.Transfer it to serving bowl.