Mango Pachadi Recipe

Cooking Directions

• STEP 1.Peel and chop the mangoes. In a pan, cook the mangoes with jaggery, tamarind pulp, and salt until the mangoes are soft.
• STEP 2.In a separate pan, heat oil and add mustard seeds, fenugreek seeds, and red chilies. Fry until the seeds splutter.
• STEP 3.Grind the fried seeds and chilies into a fine paste. Add this paste to the cooked mangoes and mix well. Cook for a few more minutes.

Cooking Tips

• Choose ripe and sweet mangoes for the best flavor.
• Adjust the sweetness and tanginess according to your preference by adding more or less jaggery and tamarind.
• You can garnish the pachadi with fresh curry leaves for added flavor.

Storage and Serving

• Mango Pachadi can be stored in an airtight container in the refrigerator for up to 3 days.
• Reheat the pachadi in a pan or microwave before serving.
• Serve the Mango Pachadi as a side dish with rice or as an accompaniment to dosa or idli.