MANGO PACHIDI /SWEET AND SOUR MANGO CURRY/MAANGAI PACHIDI

Here is one of my favorite recipes straight out my Grandmother's recipe file....

It is the all time favorite Maangai pachidi....As kids  this used to be one of our lunchtime favorites and we treated it as a main course rather than a side dish/accompaniment. 

Still ,this dish brings loads of happy childhood memories ,especially summer time memories ,along with its unique taste.

Usually ,raw mangoes on the verge of ripening are used to prepare this dish.

The easily available KILI MOOKU MAANGAI is best suited for this dish.

This is an authentic TamBrahm dish and is not available in restaurants.


INGREDIENTS

• MANGO- 1 CUP(Peeled and cubed)
• TAMARIND -1 CM sized ball
• TURMERIC POWDER-1/4 TEASPOON
• SLIT GREEN CHILLIES-3
• CURRY LEAVES-FEW
• MUSTARD SEEDS-1/2 TEASPOON
• JAGGERY- 2 -3 TEASPOONS
• ASAFOETIDA- A PINCH
• OIL-2 TEASPOONS
• SALT TO TASTE

METHOD

• Peel and cube the mango into 1 inch pieces.
• Remove the pulp of the tamarind by soaking it in a glass of warm water.
• Heat oil in a pan.
• Splutter the mustard ,green chillies and curry leaves.
• Add the mango cubes.
• Saute for a minute.
• Add the tamarind extract,salt and jaggery .
• Bring to boil.Cook till the raw smell of tamarind goes away  and the mango cubes are slightly soft and it gets a sheen.
• Add a little water if needed.
• Add the asafoetida powder and remove from heat.
• Serve hot with rice,Kootu/Poricha kuzhambu,Appalam etc.

SWEET MANGO PICKLE

Here is a traditional hot and sweet mango pickle - a must in any North Indian meal...

It tastes great with rotis ,puris or any rice.

INGREDIENTS

• RAW MANGO CUBES-2 CUPS
• TURMERIC POWDER-1/4 TEASPOON
• SUGAR-1 CUP
• POWDERED JAGGERY-1 CUP
• SALT TO TASTE(APPROX 1 1/2  TEASPOON)
• CHILLI POWDER-2 TABLESPOONS
• FENUGREEK SEEDS-1 TABLESPOON
• MUSTARD-1 TEASPOON
• SESAME SEEDS-1 TEASPOON
• CORIANDER SEEDS-1 TEASPOON
• ASAFOETIDA POWDER -1/2 TEASPOON
• OIL- 1 TABLESPOON

METHOD

1. Wash and pat the raw mangoes dry.Remove the peel and cube them.
2. Coarsely powder the coriander seeds,fenugreek seeds,mustard seeds and sesame seeds in a mixer.
3. Roast them in hot oil. Cool.
4. Mix the mangoes with turmeric,salt,chilli powder,sugar and jaggery and leave them aside for 6 - 8 hours or till the sugar is dissolved.
5. Now ,heat a pan and cook the mango mixture over very low heat  till the sugar reaches  2 string consistency.
6. Now add the coarsely powdered masala and asafoetida powder.
7. Mix well.
8. Cool.
9. Store in sterile containers.

# Make sure you do not over cook or else the sugar syrup will start crystallising.

EASY MANGO PICKLE

Here is a bowl of lip smacking ,droolicious mango pickle 

tempting and irresistible  and a perfect accompaniment to any dish...

INGERDIENTS

• RAW MANGO BITS -2 CUPS
• GINGELLY OIL        -1/4 CUP
• RED CHILLY POWDER-3 TEASPOONS
• ASAFOETIDA POWDER-1/2 TEASPOON
• MUSTARD SEEDS -1/2 TEASPOON
• FENUGREEK SEEDS-1/4 TEASPOON
• SALT  TO TASTE(APPROXIMATELY 2 TEASPOONS)

METHOD

1. Chop mango into small pieces.
2. Mix in the salt and chilly powder.
3. Marinate for 10-15 minutes.
4. Heat the oil.
5. Splutter the mustard seeds and the fenugreek seeds.
6. Now add the marinated mango bits along with  the the marinade.
7. Saute for a few minutes or till the mango bits are slightly soft.
8. Add the asafoetida powder.Mix well.
9. Remove from heat.Cool.
10. Store in clean and sterile,dry bottles or vessels.
11. Keeps good for a few months if refrigerated .
12. Otherwise ,consume it within a week.