I love to pair this mango pachadi with many dishes its sweet, sour and spicy, a perfect condiment for southindian meals, biryani or chapathi.
250 Grams Totapuri Mango (Chopped into cubes)
1/2 Cup Jaggery or Raw Cane Sugar (Jaggery must be powdered before use)
1 Tbsp Chilly Powder
1/2 Tsp Turmeric Powder
1/2 Tbsp Coriander Powder
1/4 Tsp Asafoetida
1 Medium Onion (Peeled, washed and sliced)
4 Green Chilies (Slit in the middle)
4 Sprigs Curry Leaves
1 Tsp Mustard Seeds
1/2 Tsp Cumin Seeds
1 Tsp Split Black Gram Dhal
3 Tbsp Oil
1 Cup Water
Salt as per taste...
Wash, wipe and chop the mango into medium bite size cubes.
Crush the jaggery using a mortar and pestle. Add the jaggery pieces to a coffee blender and keep pulsing to form a fine powder.
Make sure the mixer jar is not warm while pulsing the jaggery, the jaggery might melt and stick to the mixer jar.
Heat a wok with 3 tbsp oil we can use sesame or peanut oil. Once the oil reaches temperature add the mustard seeds, cumin seeds and split black gram dhal allow the mustard to splutter and all the ingredients to fry.
Once the mustard stops spluttering add the sliced onion, slit chilies and curry leaves fry the onion till it turns light brown in color.
Add the chilly powder, turmeric, asafoetida and coriander powder to the browning onions fry for a minute.
Add the cubed mango to the masala fry for a minute. Add a cup of water and salt as per taste, cover allow the mango to cook on medium flame till the pulp of the mango cooks.
Once the mango has cooked add the jaggery stir and allow excess moisture to reduce. The mango pachadi should form a thick gravy like in 5 minutes after adding jaggery.
Check for salt in the pachadi before removing from flame. Once the thick gravy has formed in the pachadi remove from flame and serve hot or cold...Enjoy 😉