Me and Amma were cooking together yesterday. We found some raw mangoes freshly plucked from the trees backyard lying in the fridge. Amma asked me whether to cook with it or to eat it all by itself. Suddenly i remembered this recipe which i saw in a cookbook, so we decided to cook with it.
I took all the ingredients, actually it doesn't need much ingredients at all. So simple to make, but makes out mouth tickle. It was really yummy for me when i tasted the sweet, sour and spicy stuff together. To go with this, we also made some snake gourd dishes. I will post them soon..Untill then i am leaving you guys with this recipe.
Preparation Time : 10 mins
Cooking Time : 30 - 35 mins
Serves - 4 to 5
Ingredients:
Raw Mangoes - 2 large peeled and cubed
Water - 1 cup
Jaggery / Sarkarai / Vellam - ¼ cup
Sambar Powder - 1 tblspn
Salt to taste
For Tempering:
Oil - 1 tblspn
Mustard Seeds / Kaduku - 1 tsp
Fenugreek Seeds / Vendayam / Methi Seeds - ½ tsp
Curry leaves - 1 spring
Method:
Take mangoes in a kadai. Add water and cover the kadai.
Leave it to cook for 15 to 20 mins till the mangoes are fully cooked.
Now mash the mangoes well.
Add in jaggery and mix well. Cook till it is all dissolved and melted.
Add in salt and sambar powder. Mix well and cook for 5 more mins.
Make tempering by heating some oil, add in mustard, fenugreek and curry leaves.
Pour this over the pachadi and mix well.
Serve with rice.
Pictorial:
 |
| Take all your ingredients |
 |
| Add chopped raw mangoes in a kadai |
 |
| Pour in some water |
 |
| Cover and cook |
 |
| Now mash the mangoes |
 |
| Till it is almost mashed |
 |
| Now add in jaggery |
 |
| Cook till it is melted |
 |
| Add in salt and sambar powder |
 |
| Cook for few more mins |
 |
| Make tempering by heating some oil |
 |
| Add in mustard, fenugreek and curry leaves |
 |
| Pour it over the pachadi |
 |
| Mix well |
 |
| Serve |
nayana
Wow, such a mouth watering dish, very delicious....
Kuttappan
Will try the same today itself