Mango (Raw) - Mangai - 1 no.
Jaggery - Vellam - 1 cup
Mustard - Kadugu - 1 tea spoon
Curry leaves - Karuvepilai - small quantity
Sambar powder - 1 table spoon
Red chilly powder - Kaintha milagai thul - 1 table spoon
Salt - a pinch
Oil for frying
- Wash and peel off the skin from mango and grate finely. Boil it for some 5 minutes till it becomes soft to touch. Grate jaggery and boil it in water and filter all the dust particles. Add it to the mango.
- Heat oil in a pan/kadai, splutter mustard seeds, curry leaves and add it to the mango-jaggery mix. Add a pinch of salt not more than that. Now add sambar powder, red chilly powder. Let it boil for some 10 minutes.
Mangai pachadi is ready to be served. This can be served with any of the lunch items. This can be preserved in bottle and kept refrigerated and used for 3 to 4 days.
Note: Always use fresh mangoes.
Optional: Ingredients can be added/removed
If organic farming is the natural way, shouldn't organic produce just be called "produce" and make the pesticide-laden stuff take the burden of an adjective