March 08, 2017

Maanga Pachadi | Maavinkaai Pachidi ( Raw mango dip)- Tamil New Year Delicacy


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Maanga Pachadi/Maavinkaai pachadi ( Raw Mango dip) is a traditional recipe prepared for Tamil New Year which falls in the Month of April.
Dried Neem flowers (vepam poo) is fried in ghee and added to the pachadi when making it for New year. On other occasions it can be optional.

This pachadi has a burst of flavours like sourness from the mango,sweetness from the jaggery, spice from red chillies, bitterness from the neem flowers/curry leaves and savoury from the salt which are a symbolic representation of our human life which is also a mixed bag of ups and downs.
A similar kind of concoction called UGADI Pachadi is made in Andhra and Karnataka having the same significance,


April - May is the peak season for both raw as well as ripe mangoes also this is the time when summer is also at its peak showering its wrath on us .
As always, our food culture is based on the seasonal produce to suit the weather conditions. 
Raw Mangoes are a power house of nutrients and has a lot of health benefits.  Vit A and vit E are in abundance along with vit C . Consuming mangoes in summer takes care of digestive system ,bloating,  diarrhea and maintains the metabolic activity of the body .
Raw mango when consumed with jaggery helps in preventing of heat stroke and nose bleed which is very common in summer . 

Various recipes which make use of Raw Mango 


Aam Panna ( a refreshing summer drink ) 

Maavinkaai Chitranna (Mango Rice )

Maangai Thokku ( Mango spicy preserve ) 

Maangai Thuvayal ( Mango chutney) 

Maangai Pisaral ( Instant mango pickle) 




Preparation Time: 5 mins
Cooking Time : 20 mins
Serves : 2-3
Complexity : medium

Ingredients
1 medium sized raw mango
3/4 cup grated jaggery ( 1cup is approx 200gms)
2-3 dry red chillies
1 tsp mustard seeds
1 tsp oil
pinch of haldi
pinch of asafoetida
salt as per taste

Method
Peel the mango and chop into small cubes. Dissolve the jaggery in some hot water and filter it for any impurities.
In a kadai,heat the oil,temper the mustard seeds,dry red chillies,asafoetida and add the mango pieces and saute it till oil coats over the mango.

©Sweet Spicy Tasty©

Add a pinch of salt,haldi and about 1/2 cup water and let the mangoes cook until soft. Mash the mango pieces using the back of a ladle to get a nice gooey mass.

©Sweet Spicy Tasty©

Now,add the jaggery water and let the mixture come to a rolling boil. Keep stirring the mixture at regular intervals .The mixture will begin to thicken slowly . The color of the pachadi depends on the color of the jaggery.  I normally use organic jaggery and it gives me a deep brown color . 

©Sweet Spicy Tasty©

After about 5-10 mins, the mixture turns saucy. Turn off the stove at this stage and let it cool down. The neem flowers if being used can be roasted in a spoon of ghee and added at this stage.

©Sweet Spicy Tasty©

Store in a dry container and use a dry spoon. If refrigerated you can use for 4-5 days.


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