This pachadi is usually made during Tamil New Year and since I missed blogging about it last year, I decided to post it way before the festival this year. The pachadi has various tastes like sweet, sour, salt, etc. and depicts that life is also filled with a variety of emotions.

It was quite a busy weekend and we were hardly at home. During the outing I picked up a raw mango – at least I thought it was and planned on making this dish. Called my mom and got the steps and started to make it. I was pretty happy when I saw the dish come together and resemble what my mom makes. The one mistake that I made was to let it boil to thicken and it became way too thick. It tasted good and different, but not how it was supposed to be. So, bought another mango and started making it late in the evening and manged to click a handful of pictures in low light. I am so ready for the time change to have more light in the evenings so I could cook in a relaxed way for the blog. Off to the recipe.

My Notes
1. You can cook the mango until they have a slight bite to it or until they are soft.
2. If the mango is very sour, you may have to add more jaggery and less if the mango is sweet. My mango was slightly sour and sweet.
3. If the jaggery has impurities, boil it first with little water and filter the impurities. Then mix the cooked mango pieces with it and simmer for 5 minutes.

1 year ago: Cauliflower-Cabbage Paratha

Pictorial
1. Peel mango.2. Slice or chop into pieces.3. Heat oil and splutter mustard seeds.4. Add chilly and mango pieces.5. Add salt.6. Add about 1/4 cup of water and allow the mango pieces to cook.7. Cooked mango pieces. 8. Add jaggery.9. Stir until the jaggery melts.10. Simmer for 5 minutes and turn the stove off.
Tasty pachadi ready.
Enjoy!
Linking to New U – 2013 and Dish it Out – Mango and Chillies.