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Raw Mango Palm Jaggery Pachadi

Raw Mango Palm Jaggery Pachadi
YIELDS1 Serving
Prep Time 15 mins
Cook Time 15 mins
Total Time 30 mins
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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