Mangai Pachadi/Sweet Mango Relish
Mangai Pachadi/Sweet Mango Relish
Tamil New Year (சோபகிருது) 2023!
Mangai pachadi is an authentic and traditional dish in Tamil Nadu (a part of Southern India), which is prepared on the day of Tamil New Year (i.e., 14th of every April). The practice behind is that, the combination of six flavors so as to start the year with blend of all emotion and flavors to give a fruitful and prosperous year ahead. The six flavors are listed below:
- 1. Sweet - இனிப்பு
- 2. Sour - புளிப்பு
- 3. Spicy - காரம்
- 4. Salt - உப்பு
- 5. Bitter - கசப்பு
- 6. Astringent - துவருப்பு
Usually in Tamil Nadu, every Tamil New Year we celebrate with full vegetarian meals which has all six flavors. To me, Tamil New year is a very special as it has more childhood memories and the day start with plate full money and jewels with mirror is called Vishu Kani as to represent the year with full of prosperous and abundance of wealth. So much of positivity element will be on the day, and followed by newly released movie and ends with temple visit.
As far as I remember, Mangai pachadi is one of the most favourite tangy recipe's and I will be eagerly waiting for Tamil New year for the pachadi itself, as I can eat that all day long.
Mangai Pachadi
Mango pachadi is a mouthwatering dish, as it is a combination of raw mango sourness, and sweetness from jaggery and spicy from red-chilly , which is perfect flavor party for our taste buds.
Making this recipe needs little more practice, as it to make all the six flavour in a balancing blend. To be careful to not make one flavor more dominating than the other as it make the entire dish topsy-turvey.
Recently, I was asking my mom for this recipe for my blog. My mom taught me the trick to cook the Mango in an easy method i.e. in a pressure cooker. In olden days, generally mango will be cooked in a boiling water for long-time which is very tedious process.
The perfect consistency for mangai pachadi is sticky glue consistency or like paste. To achieve it, needed to be careful with the following:
1. Water measurement.
2. Jaggery measurement.
Ingredient
Let look at the ingredient's
1. Raw Mango - 1 full cup of Mango diced into pieces.
2. Jaggery - 1/3 cup
3. Salt - a pinch
4. Dry Neem flower - a pinch
For Tampering
1. Mustard seed - 1 teaspoon
2.Urid dhal - 1 teaspoon
3. Red chili - 1 no
Preparation
The preparation, I have posted below made without the dry neem flower. As it not available in my place.
1. Start with chopping the mango into slices or cubical shape. Here, I have made using the frozen raw mango.
2. Pressure cook the sliced mango with 2 tablespoon of water, or use the minimum water because once the mango cooked it releases more water.
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| pressure Cooked mango. |
3.Add the powdered jaggery to the cooked mango.
4. Turn on the flame and, and let the jaggery melt with the cooked mango.
5. Boil for 5 minutes, the jaggery and starch from mango forms a sticky consistency which is the perfect for traditional pachadi consistency.
6. Add salt, and turn off the stove.
7. Now to the tadka pan or any pan, add one teaspoon of oil, and add 1 teaspoon of mustard seeds, 1 teaspoon of urid-dhal and red-chili.
8. When tempering is done, add these to the cooked pachadi.
9. If dry neem flower, is available, add it at end . A perfect Tamil New Year recipe is ready to serve.
Lunch served with Mango pachadi, mix vegetable sambar, garlic rasam, carrot-stirfry/poriyal, and grilled black chick pea patties.
We hope you enjoyed our blog and learned the easiest method of pachadi making. Any comments, thoughts and suggestion are welcomed and appreciated!
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Thank you ! Have a pleasant Day.
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