Mangai pachadi or raw mango pachadi is something a sort of both desert and a side in my house. Since summer season (april – june maximum) is when we get mangoes in chennai, mangoes in any form are used in our kitchen. Mangai pickle…mangai thokku, avakkai, vadu mangai, vendaya mangai, mangai sadam, mangai pachadi, mangai kozhambu, kas mangai, mangai pappu…..the list is just endless. In US, getting raw mango is like a boon. Last week I bumped into few and grabbed couple of them. So started with mangai pachadi today. This will be a good side for pooris or chapathis or…err…eat it just like that! 😉
1 Raw mango
1/4 cup powdered jaggery
1 green chilli
About 2 cups water
1. Peel the mango and slice them roughly into chunks. Pour water until they immerse well. Add slit green chilli and boil them until they are nice and soft.
2. Add the jaggery and cook until it melts evenly and forms a sticky texture. This will not take more than 10 minutes.
3. Cool and devour them! 🙂