Special for Tamil New Year Festival
This Pachadi is a representative of Tamil word “arusuvai” meaning 6 tastes –Uppu (Salty), Thithippu (Sweet), Pullippu (Sour), Kasappu (Bitter), Uraippu (Hot/Pungent) and Thuvarppu (Astringent).
- 1 large (about 350grms) Raw mango
- 1-3/4 cups (about 350 grms) Jaggery, powdered
- 1/2 -1 tsp Mustard Seeds
- 2-3 tsp Ghee/oil
- A pinch of Turmeric
- 1-2 dried Red Chilli
- Pinch of Salt (to taste)
- 1/2 – 1 tbsp Neem Flowers
- 2-3 tsp. of Tamarind paste/ thick juice
- Peel the mangoes. Its optional. Now slice it into flat pieces.
- In a pan, over medium heat, add jaggery and 1 cup of water, melt the jaggery. Filter this to a cup. This straining is essential to remove any scum or debris (that’s mostly found in jaggery). Keep aside.
- In the same pan, add the Ghee and when hot, drop the mustard seeds. Add Red chillies and When it starts spluttering, add the mangoes.
- Stir gently for few seconds , Add turmeric powder and salt. Now Add tamirind juice and about 1-1/2 cups water cover and cook for around 5 minutes.
- Remove the lid, give it a gentle stir and without the lid continue cooking for another 8-10 minutes or until it starts becoming mushy.
- Now add the Jaggery water, stir and simmer further for another 10-15 minutes, until it comes together into a thick sauce. The consistency will depend on your preference. If it becomes too thick , add few tbsp of water to rectify it.
- Then temper the neem flowers in ghee until golden brown and add it to the pachadi.