It's mango time in India and I am missing it badly here. Though we do get mangoes here but I miss the huge variety that's available in India. I do buy the ones locally available and its tastes good too. But unlike our Inidan mangoes, these mangoes are never too ripe and juicy and they take a long time to cook and get all mushy and pulpy. Whatever it maybe, the dishes made out of these taste yum and they are good to eat as such too.
Mambazha pachadi is one of my favorite but I don't prepare very often as H does'nt like it much due to its sweet taste. So this time I prepared some other dish for him and this for me and kids. So if you are a person who likes sweet, sour and slightly spicy flavours in a dish then do give this a try. It goes well even with rotis.
Serves - 2 to 3
What you'll need
- Ripe Mango – 1 big, or 2 cups of chopped ripe mango pieces
- Turmeric Powder – ¼ tsp
- Chilli Powder – ½ tsp
- Salt to taste
- Scraped Coconut – 1/3 cup
- Mustard Seeds – ¼ tsp
- Green Chilly – 1
- Coconut oil – 1 tsp
- Mustard Seeds – ½ tsp
- Fenugreek seeds – ¼ tsp
- Dried Red Chilly – 1
- In a heavy bottomed vessel, add the mango pieces. Add just enough water to cover the pieces.
- Add salt, turmeric powder, and chilly powder.
- Place on heat and bring to boil. Cook covered on medium heat until the mango pieces are cooked, mash the pieces a little if required. The mixture should be pulpy. Take care while the pieces are cooking as they burn easily.
- In the meanwhile, grind the coconut along with mustard and green chilly into a paste add a little water if required.
- Add this ground coconut mixture to the cooked mangoes. Also add a little water if required. The consistency should be semi solid and bring to boil.
- Remove from heat.
- Temper with mustard, fenugreek seeds and red chilly. Garnish with curry leaves.
Serve with Molagootal and rice.