In south India as the summer season starts, you find raw mangoes in the market. It also indicates the arrival of new year (based on regional Hindu calender) for most of the states in India. Telugus and Kannadigas celebrate new year mostly in March and is celebrated as Ugadi or Yugadi. Tamils celebrate as Tamizh Varusha Pirappu in April and Malayalees also celebrate as Vishu in April.
As part of new year celebrations, variety of pachadis like Mangai (Raw Mango) Pachadi, Veppampoo (Neem Flower) Pachadi and Thengai (Coconut) Pachadi are prepared at home.
Here is the traditional mangai (raw mango) pachadi. Sour raw mango is cooked with jaggery and tamarind to get a nice flavor and taste. I prepare this sweet and sour pachadi often during this summer as everyone likes it.
Raw mango is called Mangai in Tamil and as Aam in Hindi.
Cooking time: 15 to 20 minutes
- Raw mango – 2 no
- Jaggery chopped – ½ cup
- Rice flour/corn flour – 1 tsp
- Turmeric powder – pinch
- Tamarind – lemon size (soaked and juice extracted)
- Salt – pinch
- For seasoning
- Mustard – 1 tea spoon
- Red chilli – 2 no
- Green chilli – 2 no
- Curry leaves – few
- Asafetida – pinch
- Oil/ghee – 1 tea spoon
- Wash and cut mango, green chilli into pieces; heat a pan with oil and do the seasoning; add raw mango pieces and fry for few seconds.
- Then add tamarind juice and some water; bring to boil and cook till mango pieces are soft.
- Now add jaggery and let it boil till jaggery dissolves; boil for few minutes; now mix rice flour in ¼ cup water and add in the pachadi.
- Stir, cook till it is thick and remove.
- Serve with rice or chappati as side dish.
- Use mango without peeling the skin.
- If mango is too sour, add some more jaggery and adjust consistency as per your need.