Mango pachadi recipe, mango pachadi with jaggery
During mango season, the first recipe I make is mango pachadi. I have already posted mango pachadi (with sugar) made using sugar. I always wanted to post mango pachadi made using jaggery. I did not want to miss this time too. I know it is a pretty late post but I thought it would be ‘Better Late Than Never’.
For this mango pachadi, I’ve used neem flowers thought it is optional. My family loves both the types of mango pachadi. We really don’t mind if it is made with jaggery or sugar. We love both the types, and I feel there are not many differences between them. Even the preparation are almost the same. If you have not tried mango pachadi using jaggery then here comes the recipe… Please try it and enjoy the taste!
Mango lovers, if you are looking for more Mango and Raw Mango recipes, please refer my mango and raw mango collection post.
How to make mango pachadi or mango pachadi with jaggery:
1. Wash the mango, peel its skin, and slice it into small pieces. In a pressure cooker, add the mango slices, turmeric powder, red chilli powder and 1/4 cup of water. Pressure cook for 3 whistles. Once the pressure releases, check if the mango pieces are soft and mushy.
2. Now in a small pan, add a teaspoon of oil and lightly roast the neem flowers until they turn light brown. Keep it aside. In a pan, add jaggery and water. The jaggery should immerse in the water.
3. Boil it well until the jaggery complete dissolves and also till the jaggery syrup is slightly thick. Then filter the jaggery syrup to improve the purities.
4. Now simmer the flame and add the jaggery syrup to the mangoes. In a small pan, add a teaspoon of oil and splutter the mustard seeds. Then add urad dal, slitted green chilli, asafoetida, and curry leaves. Fry till the urad dal turns golden brown.
5. Add the seasoning to the mango mixture and stir well. Finally add the fried neem flowers and give a quick stir.
Now, mango pachadi is ready!
- Tangy raw mango tastes great for this recipe.
- Using neem flower is optional. You can use both fresh or dried neem flowers. I did not get fresh neem flowers, so I used the dried neem flowers. If you are using the fresh neem flower, use the fully blossomed neem flowers otherwise it would taste bitter.
- When you fry the neem flowers, make sure they turn light brown and not black. If they turn black, then they would taste bitter.
- You can also add 3 tablespoon of grated coconut or a tablespoon of rice flour to thicken the mixture. For more shelf life, you can add less rice flour as a thickening agent instead of grated coconut.
- Instead of pressure cooking the mangoes, cook the mangoes until mushy in an open container.