MANGO PACHADI/MANGA PACHADI

When it comes to mangoes it is always welcomed at home.Be it the fruit or raw,it is enjoyed in all forms.This traditional pachadi is so tangy and sweet that you wouldn’t stop eating at a few mouthfulls.Traditionally made during festivities it liked by one and all.It requires very less ingredients and less time to make.I remember mom and aunt making this and saving it for my brother for dinner too as he is very fond of this during my younger days.My daughter also loves this and when I mae this during mango season one sunday all loved it and it came out very well.So here is the authentic recipe of Mango/Manga Pachadi..

INGREDIENTS

Raw Mango	1
Jaggery	1/2 cup
Mustard	1/2 tsp
Oil	1/2 tsp

HOW TO MAKE

• Select firm mango.Remove it’s skin and chop rougly.Boil in water till it turns soft and mushy.

• Once cooked mash with the back of a laddle.

• Take jaggery and add water.Boil till becomes thick.

• Add the jaggery mixture to mashed mango.

• Boil for some time.Mix well.Temper with mustard and oil and add to the mixture.

• Mango /Manga Pachadi is ready.Serve it as an accompaniment to rice and gravy with any vegetable.

Notes

• The mango should neither be too raw nor ripe.
• Add jaggery more if you want sweeter.
• Maintain thickness for pachadi.
• Pachadi should have a gloosy and shiny finish.

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DANGARMA PACHADI/URAD DAL FLOUR RAITA

One of the long forgotten raita or pachadi is this Urad Dal Flour raita/Dangarma Pachadi.A very easy to make recipe with very less ingredients and less time to prepare.My mother and MIL both make this and I have tasted this many a times during childhood days.I like raitas since they are creamy and good for stomach as they contain yogurt.This is a very authentic and old recipes which iam not sure how many people prepare this nowadays but you will be surprised by it’s taste and unique flavour.Even children will like this because of the nutty taste of the roasted and ground urad dal flour.So do try this recipe for that ultimate flavour..


INGREDIENTS

Urad Dal Flour	3 tsp
Thick Curd	1/2 cup
Salt	to taste
Cumin/Jeera	1/4 tsp
Coriander Leaves	a few

TO TEMPER

Mustard	1/4 tsp
Green chilly	1
Asafoetida	a pinch
Oil	1/4 tsp

HOW TO MAKE

• Whisk curd in a bowl.Add salt,jeera and urad dal flour.Mix well.

• Temper with oil,mustard and green chilly.Add it to the curd mixture.

• Garnish with fresh coriander leaves.Enjoy with any rice variety.

Notes

• You can add roasted cumin powder in place of cumin seeds as well.
• Adding ginger also enhances the taste.

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CAPSICUM TOMATO RAITA

We always look for accompaniments for the main dishes and they are always an added attraction to our main dish.Raitas are good sidedishes for any rice variety and when i made coriander rice last week i also made this capsicum tomato raita.The crunchiness of fried capsicum was well complimented with freshly chopped tomatoes.It is a very quick recipe and can be made by bachelors as well.I am posting this as my first bachelor recipe,so that it will be an easy side dish option for them.Do use fresh and unsour thick curd for better results.See recipe below..

 

INGREDIENTS

Capsicum	1
Tomato	1
Thick curd	1 cup
Salt	to taste
Oil	1/4 tsp
Mustard	1/4 tsp
Coriander Leaves	to garnish

 

HOW TO MAKE

• Chop capsicum and fry a bit in oil.Take curd and whisk properly and add salt.Add chopped tomatoes and fried capsicum pieces.

• Temper in oil mustard seeds and add to the curd.Also add coriander leaves and mix well.

• Serve with any variety rice.

Notes

• You can add chopped green chillies if you want it .
• Always use fresh curd for raita.

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GOOSEBERRY RAITA/NELLIKAI PACHADI

Raitas are always a good accompaniment to rice,chapathis and can be just eaten as well.This gooseberry raita/nellikai pachadi in tamil has so many health benefits that i can possibly write here.It is an age old recipe made in our house and we tend to forget the old time recipes nowadays,possibly because of the change in the food habits of our younger generation taste buds who like fancy and fast food. Keeping all the taste buds of all age groups,i do prepare authentic food recipes atleast 3-4 times a week and  i do try to include foods that have health benefits and can be easily adaptable to our food habits as well.This easy to make pachadi can be made in a jiffy and can be served with variety rice too. The day i made this i paired it with sukku malli milagu sadam.what this is is a suspense for next post.See recipe for Nellikai pachadi/Gooseberry raita.

iNGREDIENTS

Gooseberry/Nellikai/Amla	2-3
Curd fresh	1 cup
Salt	to taste
Mustard	1/2 tsp
Urad dal	1/4 tsp
Asafoetida	a pinch
Green chilly	1
Coriander eaves	a few
Oil	1/4 tsp

HOW TO MAKE

Take nellikais and pressure cook them.You can simultaneously cook them while making rice on a small cup adding water just to immerse them.When they are cooked they will split like this since it is soft.

 

Mash the cooked nellikai with the help of a fork and keep it ready.Once done keep it ready.

 

Beat the curd and keep it in a bowl.Add salt and asafoetida to it and mix well.Add the mashed nellikais to it and mix well.Temper with mustard seeds,urad dal and green chilliies.

 

 

Garnish with coriander leaves and serve with any rice.

 

 

Notes

• Addition of one teaspoon of grated coconut will enhance the taste.
• Tempering of red chilly in place green one is another variation.
• Always use fresh curd.
• Allow the nellikais to cool  down and mash and mix into the curd.

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NARTHANGAI PACHADI

Narthangai means citron and this is a tamarind based gravy.Truly heavenly when tasted this pachadi is served with dosa or curd rice.It tastes like lemon but bigger in size.Select the ones which are juicy as only that makes the pachadi tasty..Did you know citron has amino acids,vitamins,ascorbic acid,glutamic acid etc.Taking citron in any form helps in curing kidney stones and in constipation.It also helps in blood purification and stomach ulcers.It also helps in beating body heat.So if a thing has so much of health benefits i never miss to buy it whenever i get a hold of it.Now let us see how Narthangai pachadi is made.

 

INGREDIENTS

Narthangai/Citron	1
Tamarind	a gooseberry shaped ball
Green Chilles	3
Mustard	1/2 tsp
Red Chilli Powder	1/2 tsp
Turmeric Powder	1/4 tsp
Fenugreek Powder	1/2 tsp
Asafoetida	a pinch
Salt	to taste
Sesame Oil	1 tsp
Jaggery(powdered)	1 tsp

 

 

HOW TO MAKE

•   Soak tamarind in water.Chop finely narthangai and green chillies to pieces.In a kadai add sesame oil and when it gets heated add mustard seeds to splutter.    Now add asafoetida,turmeric powder,narthangai and green chilly pieces an fry a little.                                                                                                  

 

 

• Add tamarind extract ,salt and red chilly powder and boil till reaches a thick consistency and the raw smell goes away.Lastly add fenugreek powder and powdered jaggery and switch off the flame.

          

• Narthangai Pachadi is ready to be served.Tastes awesome with curd rice,idli or dosa.

 

Notes

• You can use red chillies in place of green ones.
• Red Chilly Powder is optional,I added to get colour.
• Sesame oil enhances the flavour,so don’t substitute any oil .                                                                                    

 

 

 

 

 

 

 

 

                                                                                                                                                

                                                                                                                                                              

                                                                                

                                                         

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Read How to Cook