Raw Mango Palm Jaggery Pachadi

DIFFICULTYBeginner

YIELDS1 Serving

Prep Time 15 mins

Cook Time 15 mins

Total Time 30 mins

Ingredients:

• 1 large raw mango, peeled
• 1/2 cup Palm jaggery
• 1/4 teaspoon Turmeric powder
• 2 tablespoons Ghee
• 1/4 teaspoon cardamom powder
• 1/2 teaspoon sesame oil
• 1 teaspoon mustard
• 1 teaspoon urad dal
• 1/2 teaspoon cumin seeds
• 2 to 3 red peppers
• A few curry leaves
• Salt to taste

Process of making:

1. To begin, wash and peel the mango skin. The mangoes are then grated and set aside.
2. The jaggery is then finely ground and set aside.
3. Meanwhile, warm an oil-splattered pot over medium heat.
4. Once the oil is hot, add the mustard seeds, urad dal, and cumin seeds and saute till they begin to falter.
5. Then, for a few seconds, add the red chilies and curry leaves.
6. Add the grated mangoes and stir well.
7. Mix in the salt and turmeric powder for two min.
8. Then add 3/4 cup water and extensively mix.
9. Cook for 4 mins, or till extensively boiled, over low flame.
10. Then stir in the powdered jaggery till it's merged.
11. Simmer until mildly desired consistency over moderate flame.
12. Now, add 1 tablespoon of ghee and cook and stir extensively.
13. Finally, stir in the cardamom powder and the residual 1 tsp ghee once trying to turn off the heat.
14. The tasty mango pachadi is now ready to be served.

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