Mangai pachadi | Raw Mango Sweet Pachadi | Maangai Vella Pachadi

Mangai pachadi | Raw Mango Sweet Pachadi | Maangai Vella Pachadi is a traditional dish made for Ugadhi (Telungu New Year)  as well as Tamil New Year.  It is the custom/tradition followed for years to incorporate all six tastes on the New Year Day to symbolize how life is made of ups and downs, joys & sorrows, etc. The raw mango has the characteristic sourness & a slight  thuvarpu (துவர்ப்பு)  taste by nature. While making this pachadi , jaggery (sweet), green chillies (spice) and of course, a pinch of salt is added. To complete the arusuvai (6 tastes), a bit of neem flower (bitter) is added.Even if we can’t do so many dishes on the New Year Day, we can go for this pachadi and fulfil the custom followed on the New Year Day!

Here we go for the recipe!

Ingredients:

• Raw mango – 1 No. (cut pieces measures about 1 ½ cup) 
• Jaggery –3/4 cup
• Salt – a pinch
• Neem flowers – 1 tsp

For seasoning:

• Oil – 1 tsp
• Mustard – 1 tsp
• Jeera – ½ tsp
• Green chillies(slitted) – 2 Nos 

Method:                              -

1. Wash and peel  the skin of the mango. Cut into medium size cubes and keep aside.
2. Melt jaggery in ½ cup of water and strain the impurities.
3. In a heavy bottomed kadai, heat oil and season with the items given “For seasoning”.
4. Then add cut mango pieces & pinch of salt and sauté well. Pour ½  cup of water and cook covered for about 5 minutes.
5. Open the lid and ensure that the mango pieces get cooked well.
6. Now add jaggery syrup and mix everything well. Slightly mash the mango pieces.
7. When the mixture becomes glossy and attains a jam-like consistency, add neem flowers & switch off. Transfer the contents to a serving bowl.

Yummy Mangai Vella Pachadi is ready to serve! Normally this dish is meant for side dish with sambar rice or curd rice. But it can also be served as a spread for breads and a dip for starters, a side dish for idli, dosa or for any Indian bread! You can also have it as a side dish for rice.

Note:

• This can be refrigerated for about 2 weeks and enjoy this dish  as you wish! J
• I have used dried neem flowers. Fresh ones can also be added.
• You can adjust the quantity of jaggery and neem flowers as per your taste.

Tags: Raw Mango Pachadi recipe, Tamil New Year Recipes, Mangai vella pachadi, Raw Mango recipes, Mango  sweet pachadi recipe, Mangai & vella pchadi, Managi pachadi with jaggery, How to make raw mango pachadi with jaggery?, Pachadi with 6 tastes, Raw mango & Neem flower Sweet pachadi

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Mangai Sadam | Raw Mango Rice | Mamidikaya Annam

Mangai Sadam | Raw Mango Rice | Mamidikaya Annam is one of the variety rice which can be prepared in few seconds provided that raw mango is available at home. This is the dish which should be enjoyed during mango season. My mom & grandma didn’t have the practice of making rice using raw mango.  I had this mango rice for the first time at my SIL place when I was pregnant and I could remember that taste even now.  From then, I used to make this rice during mango season. It has been a practice in Tamil Nadu to prepare this rice as one of the variety rice made during Bangle Ceremony (Valai Kaappu) conducted for pregnant ladies if it falls during mango season since the tangy taste of raw mango tastes good to them.

I didn’t make this rice since the start of mango season this year. I thought of making this rice today since  Ugadhi  (Telugu New Year) is nearing. On Ugadi, it has been a practice followed by people of Andhra Pradesh to prepare dishes with the fresh produce of mango like raw mango rice (Mamidikaya Annam), mangai pachadi, etc.

Here is the recipe.

Ingredients:

• Raw Mango (grated) – 1 cup
• Cooked rice – 2 cups
• Green chillies (slitted) – 2 to 3 Nos.
• Ginger (finely chopped) – 1 tsp
• Turmeric powder – ½ tsp
• Salt to taste

For seasoning:

• Gingelly oil – 2tbsp
• Mustard – 1 tsp
• Channa dhal (Kadalai Paruppu) – 3 tbsp
• Asafoetida –  a pinch
• Curry leaves – few

Method:

1. Wash, peel the skin of raw mango and grate. Keep it aside.
2. Heat oil in a kadai and season with the items given “For seasoning”.
3. Add ginger and green chillies, sauté till you get nice aroma of ginger.
4. Add turmeric powder and mango gratings. Sauté well till the raw smell of mango goes off and gets shrunk  to  half the quantity.  Switch off.
5. Add required salt and cooked rice to the mango seasoning. Mix everything well.

Your tangy Raw Mango Rice is ready to serve. You can serve this rice with any gravy or fry,  chips or pappads. Today we had this rice with Baby Potato Fry and it tasted yumm…

Note:

• I have used Ponni boiled rice but you can use raw rice or even left over rice too. Only thing is rice should not be sticky.
• I didn’t add ground nuts since my son doesn’t like. You can add any nuts of your choice.

Tags: Raw mango rice recipe, Mangai saadham, Left over recipes, Variety rice, Lunch Box recipes, Ugadhi Recipes, Festival recipes, Telugu New Year recipe, variety rice with raw mango, Variety rice with mangai, Quick lunch box recipes, Valai kaappu recipes,  green mango rice recipe, Mamidikaya Annam

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