An all time favorite, prepared using kili mooku manga ( Bengaloru mangaa )
- 2 mangoes
- 2 tbsp thinly sliced onions
- 2 tbsp thin slices tomato
- 2 green chillies slit
- 1/4 tsp turmeric powder
- 1/4 tsp salt
- 1 or less tsp kashmiri chilli powder
- 2 cups grated jaggery
- 1 tsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp broken black gram
- Few curry leaves
Wash and cut the mangoes to cubes.
Remove the skin and cut the mangoes.
In a non-stick pan add the mango pieces, onion, tomato, green chillies, turmeric powder, salt and chilli powder.
Add half-a-cup water and cook the mangoes until they are soft.
Once the mango pieces are cooked, add the jaggery ( melt the jaggery and strain for impurities ).
Cook this mixture to jam consistency.
Heat oil in a small vok, add the mustard seeds ,allow to crackle, add broken black gram and curry leaves.
Add this tempering to the mango pachhadi.
This pachhadi is traditionally prepared on sankranthi day ( pongal ) ( festival of harvesting ) using dried or fresh neem flowers.