It’s been sometime since I posted something… I am just trying to find why I lost my motivation :( for the past few weeks I was trying to cook and take a picture but I am not doing it as my camera is in dearth of the charge…ummm I wish today I recharge it and try to capture things :)Also it is a hectic month and I am finding it hard to juggle both work and home :)With no ramblings I am going straight to the recipe..This is one of the many recipes that We prepare for Ugadi…I can have a whole bowl of this pachadi and still long for it…Now off to the recipe.
|Jaggery(grated)||1 cup(plus or minus it as per your need)|
|mustard seeds||1/2 tsp|
|green chilies(finely chopped)||2 medium sized|
1.Wash the raw mango.Remove the skin and the seed and chop it roughly.
2. normally I use my cooker but you can use any pan for making it…Take a wok or cooker add oil and once it is hot add mustard seeds and allow it to splutter…Add chopped green chilies and give it a quick stir…Add water followed by mango pieces..do not add more water and ensure that it is enough for the mango pieces to cook…Finally add grated jaggery and give it a quick stir…Close the lid and pressure cook it for 1 whistle…
3.Serve it hot or cold :)
1.My in-law’s relatives have this pachadi as a side dish for chapathi but I like to have it as is.
2.Instead of pressure cooking you can use a wok and follow the same procedure…While opting for the wok method wait for the mango pieces to cook well and finally add the grated jaggery and wait till the jaggery melts and the consistency reaches to semi solid…I always prefer the cooker method to make my job easier :)