MANGO PACHADI (SWEET) / MANGAI PACHADI

INGREDIENTS:

Raw mango - 1 cup

Crushed jaggery - 2 cups

Ghee 1 tsp.
Mustard seeds - 1/8 tsp.
Dry red chilly - 1
Hing

METHOD:

NOTE: If the mango is sour the jaggery ratio is as said in the ingredients. If the mango is kilimooku variety, it will not be sour and slightly sweet. Then you can  put jaggery in the ratio 1:1.

Select firm raw mango.

Peel the skin and slice the mangoes to biteable size. Boil in little water till it is tender.

Crush jaggery with a crusher. Add to the mango and allow it to boil till the raw smell is diffused and glossy.

Temper mustard seeds, hing and red chillies in ghee and add to the pachadi. Give it a boil. Serve hot or cold.