Raw Mango - 1, peeled and diced
Sambhar Powder - 1 tsp
Turmeric - a pinch
Salt
Jaggery - 1/2 cup, powdered
Oil - 1 tsp
Mustard - 1/2 tsp
Asafetida - a pinch
Curry leaves
In a heavy bottom pan add the diced Mango along with Sambhar powder, Turmeric, required Salt along with little Water just to cover the Mangoes. Cook in medium flame till the Mangoes are soft.
Mash the cooked Mangoes and add Jaggery powder. Cook till the Jaggery melts and blends well with the Mangoes.
Temper Mustard, Asafetida and Curry Leaves in hot Oil and pour over the Pachadi.
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