Maangaai pachadi (Maanga pachadi)

Ingredients


Bangalore maanga (kilimookku maanga) - 1 big size
Jaggery (vellam) - 150 gram
Green chilly - 2
Mustard (kadugu) - 1 teaspoon
Fenugreek (vendhayam) - 1/4 teaspoon
Salt - 1 pinch
Sunflower oil - 1 teaspoon


Preparation


  1. Peel the skin of maanga
  2. Slice the maanga into pieces
  3. Powder the jaggery
  4. Heat 1 teaspoon of sunflower oil in a pan, in low flame
  5. Add mustard, fenugreek. Allow mustard to burst
  6. Slice the green chilly along the length and add it
  7. Add maanga and fill water till it completely fills the maanga 
  8. Add a pinch of salt
  9. Boil the maanga. Might take 5 to 10 minutes
  10. Smash the maanga using a laddle (kuzhi karandi)
  11. Add the powdered jaggery and mix thoroughly
  12. Continue heating for 5 to 10 minutes and turn off the stove

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