Every year I look forward to the mango season specially for making this pachadi. Though this pachadi is an essential on Tamil New Year’s day I make it quite often all through the season as it is a great combo all the flavors and the tangy taste is enough to make my kids eat their lunch without any fuss.
Fresh grated coconut
Neem flowers (optional)
Oil / Ghee
Peel the mango skin and cut into thin slices. Heat ½ cup of water and add the mango slices with turmeric powder and salt. Let it come to a boil.
Add the jaggery, sambar powder and cook mashing all together till the mango is soft and tender on a low flame.
In another stove place a heat oil or ghee, add mustard seeds and let it pop. Add the urad dal , neem flowers, if using and curry leaf.
Sauté and add this to the simmering mango gravy. Add the grated coconut and let it cook for 2 more mins.