Mangai (Raw Mango) Pachadi

This is a dish that my mother makes on Tamizh Varusha Pirappu (Tamil New Year). She also taught me that this has 5 different flavors to reflect that life, similarly, is a mix of happiness, success, disappointment, sadness etc. This pachadi therefore has sweetness from the jaggery, sourness from the mangoes, spiciness from the chillies, a bittter taste from the neem flowers and finally the saltiness. I just love this pachadi and can eat bowlfuls by itself and I never knew this was so easy to make until I first made it a few years ago. I skipped the neemflowers because I don't get them here and also 'coz I'm not a big fan :)

This is also one of my entries (finally) to Viji's RCI-Tamil Festivals.

MANGAI PACHADI

Ingredients:

Raw Mango - 1, peeled, deseeded, and cut into 1 inch cubes

Green Chillies - 5, slit vertically (or 3 dried red chillies)

Jaggery - 4 - 5 tbsps, (crushed)

Water - approx 3/4 cup

Ginger - 1/2 inch piece, chopped finely (optional)

Turmeric - 1/4 tsp

Mustard seeds - 1/3 tsp

Cumin seeds - 1/3 tsp

Curry leaves - few

Salt, to taste

Oil - 1/2 tsp

Method:

1) Heat oil in a pan and season with mustard, cumin seeds and curry leaves. Add ginger and green chillies. After a minute add the cut mango pieces and saute.

2) After about 3-4 minutes or so, add 3/4 cup of water, salt and turmeric. Cover and allow to cook until the mango pieces soften.

3) Add the crushed jaggery and mix until it dissolves and the mixture thickens slightly. Enjoy!