Maangai pacchadi/raw mango dip-tamil new year special recipe

Cooking Directions

• STEP 1.Peel and grate the raw mangoes. Heat oil in a pan and add mustard seeds, urad dal, and curry leaves. Once the mustard seeds start to splutter, add the grated mangoes and sauté for a few minutes.
• STEP 2.Add jaggery, red chili powder, turmeric powder, and salt. Mix well and cook until the jaggery melts and the mixture thickens.
• STEP 3.Remove from heat and let it cool. Once cooled, grind the mixture to a smooth paste. Adjust the consistency by adding water if needed.
• STEP 4.Transfer the dip to a serving bowl and garnish with chopped coriander leaves. Serve with rice, dosa, or as a spread on bread.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Adjust the amount of jaggery and red chili powder according to your taste preferences.
• You can store the dip in an airtight container in the refrigerator for up to a week.

Storage and Serving

• Store the dip in an airtight container in the refrigerator.
• Serve the dip chilled or at room temperature.
• Enjoy the dip with rice, dosa, or as a spread on bread.