Maangaai Inippu Pachadi Recipe | Raw mango Sweet pachadi is a yummy sweet recipe served with lunch in South India especially in Tamilnadu. Everyone likes mango sweet pachadi, which may be eaten with curd rice.
Ingredients
- 1 Raw Mango
- 1/2 Cup Jaggery
- 1/4 tsp Red Chilli Powder
- a pinch Turmeric Powder
- Few Curry leaves
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin Seeds
- Salt
- Oil
Directions
- Take mango, peel it and cut into cubes.
- Scrap Jaggery and Keep them ready.
- Heat oil in a pan, splutter mustard seeds then add cumin seeds, curry leaves and give a stir, then add mango and saute for a minute.
- Add some water and Cook Mango with turmeric powder.
- Once it gets cooked well add little salt, red chilli powder and boil for a few minutes.
- Add Jaggery, let it get dissolved, cook till it attains a slightly thicker consistency for two to three minutes.
- Switch off the flame.
- Yummy Maangaai Inippu Pachadi is Ready.
- Serve hot at lunch or with curd rice.
Maangaai Inippu Pachadi Recipe | Raw mango Sweet pachadi
Maangaai Inippu Pachadi Recipe | Raw mango Sweet pachadi is a yummy sweet recipe served with lunch in South India especially in Tamilnadu. Everyone likes mango sweet pachadi, which may be eaten with curd rice.
⏲️ Prep Time
10 mins
⏲️ Cook Time
20 mins
🍴 Serves
4
🍲 Meal
Side Dish
Ingredients
- 1 Raw Mango
- 1/2 Cup Jaggery
- 1/4 tsp Red Chilli Powder
- a pinch Turmeric Powder
- Few Curry leaves
- 1/4 tsp Mustard seeds
- 1/4 tsp Cumin Seeds
- Salt
- Oil
Directions
- Take mango, peel it and cut into cubes.
- Scrap Jaggery and Keep them ready.
- Heat oil in a pan, splutter mustard seeds then add cumin seeds, curry leaves and give a stir, then add mango and saute for a minute.
- Add some water and Cook Mango with turmeric powder.
- Once it gets cooked well add little salt, red chilli powder and boil for a few minutes.
- Add Jaggery, let it get dissolved, cook till it attains a slightly thicker consistency for two to three minutes.
- Switch off the flame.
- Yummy Maangaai Inippu Pachadi is Ready.
- Serve hot at lunch or with curd rice.
