மாங்காய் வெல்லப் பச்சடி
I love this sweet pachadi very much. To prepare this, the raw mango should be very firm and slightly ripe. Especially ‘ottu maangai’ is the most suitable one. It is also called as ‘Kili mookku maangai’ or ‘ kallaamani mangai’. From May to September, we can get this type of raw mangoes everywhere in Tamilnadu. This sweet pachadi is specially made for the festival of ‘chithirai thirunal’ that is the Tamil New year on April 14th every year! The achu vellam gives a very delicious taste to this pachadi.
Big firm [slightly ripe] raw mango- 1
Achu vellam [jaggery blocks]-2 to 3
Shredded coconut- 3 tbsp
Chilli powder- 1 tsp
Turmeric powder- half sp
Ghee- 1 tbsp
Mustard seeds- 1 tsp
Split black gram- half sp
Small onion finely chopped- 3 tbsp
Green chilli finely chopped-1
Coriander finely chopped-1 tbsp
Salt- a pinch
wash and remove the skin of the raw mango.
Cut the mango in to slightly thickened slices.
Cook them with a little water, the powders and salt.
When the mango is cooked and the gravy is thickened, add the powdered jagerry and cook till it is blended well with the mango. Heat a small pan and pour the ghee.
Add the mustard seeds and when they splutter add the black gram and cook for a few seconds.
Then add the onion with the green chilli and the coriander.
Fry for a few seconds.
Add this to the mango.
Add the shredded coconut and mix well.