Maanga pachadi
AI-drafted · awaiting admin review
A sweet, sour, bitter and hot relish of raw mango, jaggery and neem flowers, made for the Tamil New Year.
Region: Puducherry and Tamil NaduOccasion: Tamil New Year (Puthandu, mid-April)Time: 25 minServes: 4Vegan
Ingredients
- 1 large raw mango, peeled and cubed
- ½ cup grated jaggery
- 1 tsp dried or fresh neem flowers
- ¼ tsp turmeric
- 1 green chilli or 1 dry red chilli
- 1 tsp oil or ghee
- ½ tsp mustard seeds
- A pinch of salt
- ½ cup water
Method
- Cook the mango with the water, turmeric and salt until soft.
- Add the jaggery and simmer until it melts and the pachadi thickens.
- Heat oil, crackle mustard seeds, add the chilli and the neem flowers and fry for a few seconds.
- Pour the tempering into the pachadi and mix. Serve a small spoon at the start of the festive meal.
History
Many regions of South India make a mango and neem dish for the new year; in Tamil homes it is maanga pachadi.
Significance
Its six tastes stand for the joys and sorrows of the year ahead, to be accepted together.