A delicious pachadi made during the Tamil New Year. Life is a combination of happy moments, sad moments, excitement, thrill etc and every year in the New Year we make this pachadi which is a combination of Sweetness (from jaggery), Bitterness (from neem flower), Sourness (from raw mango) and seasonings. This is very simple to make and is also delicious..
Raw Mango slices - 1/2 cup
Jaggery - 1/2 cup
Dried Veppam Poo (Dried Neem Flower) - 1 tea spoon
Ghee - 1 tea spoon
Mustard Seeds - 1/4 tea spoon
Asafetida - A pinch
Salt - 1/4 tea spoon
Sesame Oil - 1 tea spoon
Curry Leaves – 5
Turmeric – A pinch
Peel the skin of the mango and cut them into pieces or slices.
Heat 1 cup of water and cook the mango along with salt and turmeric until it is soft. You could also pressure cook the mango pieces for 2 whistles. By the time the mango is done, it will be soft and the water will be little gooey (very little gooey)
Heat jaggery in 1/4 cup water and once it is all dissolved, filter the impurities
Reheat the jaggery water along with the cooked mango pieces and cook until it becomes thick.
Remove from heat and set aside
Heat a small pan and add sesame oil and crackle the mustard seeds, red chili, asafetida and curry leaves
Add the above to the pachadi
Heat ghee in the pan and saute the veppam poo for 30 seconds
Add the sauteed veppam poo also to the pachadi
Now the Maangai Pachadi is ready