Ingredients
- Raw mango - 1 peeled, chopped bite-sized
- Powdered Jaggery - 1/4 cup heaped
- Tamarind water - 1 tbsp Optional
- Rice flour - 1/2 tsp
- Turmeric powder - generous pinch
- chilli powder - pinch
- Salt - a pinch
- Ghee/Oil- 1 tsp I used Ghee
- Cardamom powder - 1/8 tsp
- Mustard seeds - 1/4 tsp
Instructions
- Firstly in a cooker separator add chopped raw mango, pinch of turmeric powder powder, pinch of salt and 1 tablespoon of water
- Pressure cook for 2 whistles and let the pressure releases naturally
- Soak jaggery in 1/2 cup of hot water, After the jaggery completely melts in water, strain the impurities. Alternatively you can microwave for a minute
- In a pan add ghee and after it is hot add mustard seeds and temper
- Furthermore add jaggery syrup and tamarind water and bring it to boil
- Add cooked mangoes, pinch of turmeric powder, pinch of chilli powder; mix well and cook for 5 minutes
- In a small bowl add rice flour and little jaggery water; mix well without lump add it to the Pachadi
- Lastly add cardamom powder and boil for 3-4 minutes and turn off the stove
Video
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Notes
- The raw Mango I used was not sour, so I added little tamrind extract for sourness, you can skip it according to the taste
- Rice flour addition helps in thickening the Pachadi, can skip it
- Avoid adding rice flour directly to the pachadi as it might turn lumpy
- Instead of using pressure cooker can also cook mangoes directly in the pan
- You can use red/green Chilli while tempering
- Usually the Pachadi is prepared with raw Mango but ripe mangoes can be used if desired
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