Raw Mango Pachadi | Pacha Maanga Pachadi | Mangai Pachadi | Mamadikaya Pachadi

This is a dish with a lot of emotions attached to it.  This was one of my grandfather's favourite dish. This is my mom's favourite. And now it's mine too.. Earlier I was not a great fan of this. But after a point, I started relishing this relish. And what happened was I never used to get it right. So I have made this a couple of times and clicked a couple of times over a couple of years but somehow I was not satisfied. 

This year when my mom was home, I made her do this and after that I made it again a couple of times and it was tasting perfect each time. Just like that childhood days taste I have in my senses :) And this time I jotted down the measurements too and so it made it's way to the blog now. Sometimes (Many a times) the simplest of the dishes are the ones that take time to master than the complex ones. At least for me ;) This dish can be had like you have the pickle, as a side dish/relish for rice. Or if you are like me, can have it as such too :D

Makes: 1 cup

I Took: 

Preparation Time: 5 mins

Cooking Time: 20 mins

I Used:

Raw Mango	-	1 medium sized (A heaped ½ cup)
Red Chilly Powder	-	1 tsp
Turmeric Powder	-	¼ tsp
Salt Water	- -	As Needed ¼ cup
Jaggery	-	2-3 tbsp
Oil	-	2 tsp
Mustard	-	½ tsp
Red Chilly	-	1-2 nos
Curry Leaves	-	2 sprigs

The Way:

1. Trim the edges and peel the skin of the mango. Wash it well. The area near the stalk may have milk in it. So wash well else you will get a bitter taste

2. Chop the mango to small pieces (around ¼ inch pieces)

3. Take the chopped mangoes along with the red chilly powder, turmeric powder and salt in a kadai/pan. Add water and mix well

4. Keep the kadai on flame. When it comes to a boil, simmer the flame and  close the kadai with a lid and allow the mango pieces to get cooked. It will take around 5-7 minutes

5. Check once in a while to see that the water is not dried and the mango pieces doesn't get stuck at the bottom of the kadai

6. Once cooked you can see that much of the water has evaporated and you have a thick mix. Now add the jaggery granules to it. I use organic jaggery granules. So added as such

7. If you are using normal jaggery, scrape the jaggery and take them in a separate vessel. Add little water to it and heat it over flame. Once they dissolve switch off the flame and allow to cool. Then strain them using a strainer to remove any impurities in the jaggery and then add it to the pachadi

8. Once you add jaggery, it will release some water. Keep mixing over low flame for 2-3 minutes. The mix will come together. Switch off the flame then

9. In another tadka pan, heat oil. Splutter mustard

10.Add broken red chilly and curry leaves

11. Add this tadka to the pachadi. Mix well and serve

Notes:

• Quantity of the red Chilly powder and jaggery mentioned here are that which I used for a moderately sour mango. Adjust them according to the mango that you use 

• Use raw mangoes for making this pachadi. My mom says that the best ones for making this pachadi are the ones that are starting to turn ripe. The ones which are firm like raw mango but have a mild yellow colour to it

• Adding tadka is optional. If you do not like, you can skip it

Cheers,

Chitz

Instant Mango Pickle | Manga Achar | Manga Urukai | Raw Mango Pickle

I make this pickle almost every year. This year I made it twice :)  So you can understand how easy it is to make :)  During summer, I almost always have the pickle powder (mustard-feungreek powder) ground in bulk and stored. So it is a breeze to make the pickles as and when needed.. This pickle is the family favorite and is loved by all. Now who can say no to fiery, salty and sour lip smacking mango pickle na :) The more it sits the more darker and tastier it gets.. So shall we see now how to make this yummy and easy pickle?

Preparation Time : 15 minutes

Cooking Time : 10 minutes

Recipe source : Ma

Makes : A 300 gm bottle 

I Used:

Raw Mango	-	3 medium sized ones (cut into small pieces)
Salt	-	As Needed
Gingelly Oil	-	¼ Cup
Mustard	-	1 tsp
Asafoetida	-	2 tsp
Red Chilly Powder	-	1 tbsp
Turmeric Powder	-	½ tsp
Mustard	-	2 tsp
Fenugreek	-	2 tsp
Mustard-Fenugreek powder	-	½ tbsp

The Way:

1. In a pan dry roast the mustard seeds and fenugreek seeds for 4-5 minutes on low flame. Take care not to burn them. It starts giving a nice aroma and also the mustard will start spluttering. Then off the flame. Allow it to cool and powder them in a clean and dry mixer jar. You can grind this powder in bulk and use it for all of your pickles

2. Rinse the mango nicely in water. Then pat it dry using a kitchen towel. Then cut the mango into small quarter inch pieces. You can remove the skin or keep it as per your wish. I always keep the skin and discard the seed. After cutting the mango into pieces, add required salt to it and mix well and keep aside in a clean and dry container. If you like, you can leave it like that for 3-4 days for the salt to nicely soak in. Else you can make the pickle instantly as well 

3. Take a pan and heat the gingelly oil (nallennai). Now reduce the flame. Splutter the mustard seeds

4. Then add asaoetida, don't go stingy here :) Add it liberally

5. Now add red chilly powder, turmeric powder and saute for a minute

6. Then add the mustard-fenugreek powder

7. Give a nice mix and then add the cut mango pieces and give a nice stir and switch off the flame 

8. Store the pickle in a clean, dry, glass container. You should be able to see oil floating on the top of the container else chances of the pickle getting spoilt are very high. Leave in a clean place for a day or two for the flavours to soak in and then refrigerate it

Notes:

• Store in a clean and dry glass container for longer shelf life
• Refrigerate if possible after a day of making the pickle for longer life
• Always use a clean dry spoon to take the pickle from the bottle
• Allow a layer of oil on top of the container for longer life and it prevents from mold formation on top of the pickle

Cheers,
Chitz

Chakkakuru Manga Curry | Kerala Style Chakkakuru Pacha Manga Curry | Jackfruit Seeds and Raw Mango Curry

Are you folks still getting raw mangoes at your place? I'm still able to see them in markets here but the quantity is getting lesser. I know some of these recipes should have been published last month but I got a little busy last month with the little one's Vidyarambham and other short trips and guests around. But if you have saved up some jackfruit seeds and can still get hold of some raw mangoes, this is a must try gravy for that Kerala red rice :) Tangy and crunchy and if you make some chicken ularthiyathu or mutton roast or mutton chukka, then all you need is that for a hearty meal and an afternoon siesta ;) I learned this recipe from my Mil. Every summer I look forward to having this yummy gravy for lunch at least once :) So let's see how this is made..

Other recipes with mango or jackfruit..

Raw Mango Rice

Uppilitta Manga | Raw Mangoes in Brine

Mampazha Pachadi | Pazhutha Manga Pachadi

Mambazha Pulissery | Mambazha Kaalan

Unakka Chemmeen Maanga Curry | Kerala Style Dried Shrimp Raw Mango Curry
Idichakka Thoran

Preparation Time : 20 minutes

Cooking Time : 30 minutes

Recipe source : Mil

Serves : 3-4 persons

I Used:

Chakkakuru/Jackfruit seed	-	8 nos
Raw Mango	-	1 medium sized - chopped into 1 inch pieces
Red Chilly powder	-	1 tbsp
Turmeric powder	-	¼ tsp
Salt	-	As Needed

To Grind:

Grated Coconut	-	½ cup
Cumin seed	-	½ tsp

To Temper:

Coconut Oil	-	2 tbsp
Mustard  Fenugreek	- -	½ tsp ¼ tsp
Red Chilly	-	2 nos
Curry leaves	-	2 sprigs

The Way:

1. To clean the chakkakuru, first remove the white outer cover of the seed (forgot to take that pic). Then soak the seeds in water overnight. You can clean them without soaking also, but it's difficult and time consuming

2. Take the soaked chakkakuru and using a knife scrape off the brown skin of the seed. Then cut the seed vertically into two or three (as possible) pieces

3. Now take the cleaned chakkakuru in a pressure cooker. Add little salt and water (1/4 cup) and pressure cook it till done. I kept for 2 whistles in high flame and 3 whistles in low flame

4. Meanwhile wash the raw mango thoroughly and pat dry using a kitchen towel. Now cut the mango into 1 inch long pieces (with the skin)

5. Take the cut mango pieces along with red chilly powder, turmeric powder, salt and little water (¼ cup - just enough for the mango pieces to be immersed) in a pan and boil them. Keep the flame on high

6. When the water starts boiling, reduce the flame to low and cover the pan and cook till the mango pieces are done (will take around 8-10 minutes). Don't let the pieces turn mushy. They should be cooked as well as firm

7. While the mango gets cooked, take the grated coconut and cumin seeds in a blender jar. Add little water and grind them into a smooth paste and keep aside

8. When the mangoes are cooked, add the cooked jackfruit seeds to it and give a stir

9. Now add the ground coconut paste and stir. Allow it to get cooked in low flame for 3-4 minutes so that the flavours blend in. Check salt and add if needed. Then switch off the flame

10. In a tadka pan, heat coconut oil. Splutter mustard and fenugreek seeds

11. Add broken dry red chilly and curry leaves. Take care not to burn

12. Add this tempering to the gravy and give a gentle stir

Serve with red rice and a spicy side dish of your choice!

Notes:

• Adjust the quantity of the raw mango accordingly. Some mangoes may be too sour. Here we do not use curd or tamarind. The raw mango alone contributes to the sourness of the gravy. So adjust accordingly. Here I have used 1 full small sized raw mango 

• You can also add drumstick or kumbalanga (ash gourd) also to this gravy. You can cook them along with the raw mangoes or pressure cook them with the seeds (As per convenience)

Cheers,

Chitz