Mangai Sweet Pachadi is a unique and very tasty Pachadi of our Saiva Pillai community.A few cannot relish the combined taste, being spicy and sweet.One such friend of me used to call this as " Asattu thithippu ". Yet let me share the recipe with you.
To serve : 2
Ingredients :
Medium size Mangai 1
Oil, Mustard,
Powdered Jaggery 2 tbsp.
To grind in the mixer :
Grated coconut 3 tbsp.
Zeera 1 tsp.
Small onions 4
Green chillies 2
Method :
1. Peel off the covering of the raw mango and cut into thin slices.Cook in a pressure
cooker for 1 or 2 whistles and drain off the water, if the mango is very sour.Mash well.
2. Grind the ingredients coarsely, add to the cooked mango. Add half tsp. of salt and 2
tbsp. of powdered jaggery, Add some water, if necessary to get the desired
consistency.If the pachadi is to be consumed within 3 or 4 hours without keeping in the
fridge, 3 to 4 tbsp. of milk can be added instead of water, after cooking.The milk
enhances the taste.
3. Mix well and let it boil on medium flame for 3 to 4 mins.Seasoning with Musatard is
optional.The sweet and spicy Mangai Pachadi is ready.
 |
| Raw Mango Pachadi |
To serve : 2
Ingredients :
Medium size Mangai 1
Oil, Mustard,
Powdered Jaggery 2 tbsp.
To grind in the mixer :
Grated coconut 3 tbsp.
Zeera 1 tsp.
Small onions 4
Green chillies 2
Method :
1. Peel off the covering of the raw mango and cut into thin slices.Cook in a pressure
cooker for 1 or 2 whistles and drain off the water, if the mango is very sour.Mash well.
2. Grind the ingredients coarsely, add to the cooked mango. Add half tsp. of salt and 2
tbsp. of powdered jaggery, Add some water, if necessary to get the desired
consistency.If the pachadi is to be consumed within 3 or 4 hours without keeping in the
fridge, 3 to 4 tbsp. of milk can be added instead of water, after cooking.The milk
enhances the taste.
3. Mix well and let it boil on medium flame for 3 to 4 mins.Seasoning with Musatard is
optional.The sweet and spicy Mangai Pachadi is ready.
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