Ripe Mango pachadi | Tamil New Year recipes
Tamil New Year is celebrated on 14th April every year. Generally, we do raw mango pachadi, and neem flower rasam for Tamil New Year. While casually talking with my friend’s mom a few weeks back, she was talking about this ripe mango pachadi, and when she was talking about that itself I was so tempted to try it out. When I saw the ripe Alphonso mangoes in the nearby Indian shop a few days back, I immediately picked it up and tried it today at home. It tasted very well. For a change from the usual mango pachadi with raw maanga, try this ripe mango pachadi for this Tamil New Year. Wishing all my readers a very Happy Tamil New Year. Check out my Tamil new year recipes collection.
Ripe mango pachadi
Traditional mango pachadi made using ripe mango
Servings 4
Ingredients
- 2 Ripe mango alphonso
- 1/2 cup Jaggery adjust according to the sweetness
- 3 tsp Coconut
- 1/2 Green chili
- 1 tsp Rice flour
- 1 tsp Oil
- 1/4 tsp Mustard seeds
- Salt 2 pinches
Instructions
- Peel the skin of the mango and chop it roughly.
- In a pan add the chopped mangoes and add 1 cup of mangoes. The chopped mangoes came to 1 and 1/2 cups.
- In a pan add jaggery and add a little water. Boil this till the jaggery melts. Once the jaggery melts switch off the flame.
- Cook till the mangoes become soft. Filter the jaggery and pour it into the cooked mangoes.
- Grind the coconut, green chili, and rice flour into a fine paste. You can add a little water while grinding. Later after tasting, I felt I should have tempered the green chili along with mustard seeds. Though I used half green chili , I felt it was a bit spicy. So do not grind the green chili.
- Add the ground mixture to the mango jaggery mixture.
- Allow this to boil for 2 minutes. If you feel that it is bit watery, take out some mango pieces and grind them into a smooth paste, and add to it. Do not add more rice flour.
- Temper with mustard seeds in oil and pour it on the mango pachadi.
- Mango pachadi is ready to serve
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Notes
Notes:
1. Do not add more rice flour than mentioned. 2. Ensure the mangoes are ripe. 3. Adjust the quantity of jaggery according to the sweetness of the mango. 4. If you feel the jaggery is not enough add a little more sugar to this and mix well. 5. Ripe mango can be replaced with pineapple and can be made pineapple pachadi
1. Do not add more rice flour than mentioned. 2. Ensure the mangoes are ripe. 3. Adjust the quantity of jaggery according to the sweetness of the mango. 4. If you feel the jaggery is not enough add a little more sugar to this and mix well. 5. Ripe mango can be replaced with pineapple and can be made pineapple pachadi
Method:
- Peel the skin of the mango and chop it roughly.
