Mango Patchadi | Mangai Patchadi with Coconut



Mango patchadi

This is one of my favorite side dishes. My Amma used to make this very tasty. Amma is always great and we won’t get that exact taste as how she prepares. This Mango Patchadi is also not as good as my Amma’s kai pakkuvam. But still it tastes good.

 
Ok let see how to prepare this simple mangai patchadi.

Ingredients:

            Raw Mango – 1 (lengthy)

            Mustard – 1 tsp

            Urad Dal – 1 tsp

            Channa Dal – 1 tsp

            Shallots – 10 Nos (or 1 Big Onion)

            Red Chilly – 3 Nos

            Curry leaves

Jeera/cumin seeds – 1 tsp

Salt – 2 tbsp

Water – 1 cup

Chilly Powder – 2 tbsp

Turmeric – 1/8 tsp

Coconut – 3 tbsp

Coconut water – 100 ml (optional)

Palm Sugar – 2 tbsp

Preparation:

1.       Wash the mango and cut into small pieces may be 1 inch. If you using small round type mango then peel off the skin. Because that skin will be very hard

2.      Grind coconut with little water and keep it aside. (Optional - Add coconut water to the ground paste)

3.      Take a kadai and add some oil.

4.      Once the oil is hot, add Mustard and wait till it splutters.

5.      Add urad dal and channa dal

6.      Once the dal color changes add Onion, Red Chilies, Curry leaves and Jeera.

7.      Fry for some time till the Onion color changes

8.      Add the mango pieces, Chilly powder, Turmeric powder and Salt. Fry for a minute.

9.      Now add a cup of water, mix well and close lid.

10.   Cook it for 7 minutes.

11.    Stir it in between and mash it slightly with ladle.

12.   Once the mango gets cooked well, add the ground coconut paste and cook it in low flame for 3 minutes.

13.   Lastly add little Palm Sugar and keep it in low flame for a minute and switch off the stove.

14.   Super mango pachadi is ready. Serve it with hot white rice.