Pazhutha Manga Pachadi

 

Ingredients

Ripe Mangoes - 10-12 (small/ nattu manga) or 3-4 (big)
Jaggery - 1.5 cups
Water - 1 cup
Turmeric powder - 2 tsp
Salt


To grind

Mustard seeds- 2 tsp
Grated Coconut  - 1.5 cup
Red Chilly - 6 or 7
Cumin seeds - 1/2 tsp

To temper

Oil - 1.5 tbsp
Mustard seeds - 1 tsp
Red chilly - 2

Grated Coconut - 3-4 tbsp
Curry leaves - 1 sprig

Method:

1. Cut the ripe mangoes into small pieces. Put these mango pieces along with the seed into a big vessel. Add one cup of water, turmeric powder and salt to it . Boil this in medium to low flame till the mangoes are soft and cooked.

 

2. Now add the jaggery to it and cook till the jaggery is fully dissolved. Cook till the water is almost fully absorbed.

3. Meanwhile grind the coconut,red chilly and cumin seeds under 'To grind' to a paste without adding too much water. Finally add the mustard seeds to this and give 2-3 pulses.

4. Next add the ground mixture to the mango and mix well. Cook for 2-3 minutes. Turn off the stove.

6. Heat a small kadai and add coconut oil to it. Once hot add mustard seeds and red chilly. When the mustard seeds splutter, add the curry leaves and grated coconut. Fry this till the grated coconut turns slightly brown. Switch off the stove and add this to the pachadi and mix well.

Serve it along with rice!