This version of the Mangai Pachadi, I came to know from my beloved Chinna Mamiyar( My spouse's Chithi ) who is a multifaceted personality with an interest in all fields, above all, a good individual.No wonder, she is close to me.
This Pachadi can be prepared very fast as no grinding is required.Still the taste will be good.The children enjoy this as there are no spices.It is also nutritious as Jaggery has iron.
Ingredients :
Mangai ( medium size ) 1
Rice Flour 1 tbsp.
Powdered jaggery 2 tbsp.
Salt 1/2 tsp.
Method :
1. Peal of the outer covering of the Mangai, cut into thin, flat slices and pressure cooker
with less water for 2 or 3 whistles. If the mangai has a very sour taste, cook with more
water and discard the water after cooking. That neutralises the taste .Orelse the
Pachadi may be sour.The discarded water may be added with the Sambar.
2. Mash the cooked Mango, add the rice flour made into a paste in half cup of water.
Add the salt and the Jaggery.If water is not enough, add water to get the Pachadi
consistency.Take care that there are no lumps in the mixture of water and rice flour.
3. Mix well together and let the gravy boil on low flame for 3 to 4 mins. Stir in between to
avoid lumps.If the pachadi is to be consumed within 4 hours, half cup of milk can be
added before boiling.This makes the taste very rich. The sweet Pachadi is ready.
This Pachadi can be prepared very fast as no grinding is required.Still the taste will be good.The children enjoy this as there are no spices.It is also nutritious as Jaggery has iron.
Ingredients :
Mangai ( medium size ) 1
Rice Flour 1 tbsp.
Powdered jaggery 2 tbsp.
Salt 1/2 tsp.
Method :
1. Peal of the outer covering of the Mangai, cut into thin, flat slices and pressure cooker
with less water for 2 or 3 whistles. If the mangai has a very sour taste, cook with more
water and discard the water after cooking. That neutralises the taste .Orelse the
Pachadi may be sour.The discarded water may be added with the Sambar.
2. Mash the cooked Mango, add the rice flour made into a paste in half cup of water.
Add the salt and the Jaggery.If water is not enough, add water to get the Pachadi
consistency.Take care that there are no lumps in the mixture of water and rice flour.
3. Mix well together and let the gravy boil on low flame for 3 to 4 mins. Stir in between to
avoid lumps.If the pachadi is to be consumed within 4 hours, half cup of milk can be
added before boiling.This makes the taste very rich. The sweet Pachadi is ready.
No comments:
Post a Comment