Mango / Maanga Pachadi - Karaikudi Style

This recipe can also be called as Spicy Mango Jam which serves as a very good side dish for Curd Rice and any type of Rice Variety. 

Maanga Pachadi is my recent craving dish. According to me, I can say no other dish even Non-Veg dishes can beat this yummy delicious super taste mango pachadi. 

For the first time when I tasted this mango pachadi in our relations home, I liked it but I simply left the idea of posting this recipe, as it does not satisfied me much. When I had this in karaikudi, it can't be expressed in words, heavenly taste. In each and every bite of well cooked mango, I felt an extraordinary flavour of sweet, sour and spiciness in it. The taste is still dominating my tongue to have more and more. From that day onwards I am often cooking this dish once it is gets over, because mangoes are seasonal fruits, as if the season ends up, we have to wait for months to taste this tempting mouth watering dish. So I am in great interest to share this luscious dish to all my readers.

It is an easy recipe which you need not spare much time on it, once you are preparing your lunch or dinner, side by side you can do this dish. Also with the readily available Ingredients you can do this recipe easily once you have mangoes in your hands. It can be kept 2 to 3 days in room temperature and in refrigerator for about 1 week in good condition.

Ingredients:

1. Kili Mooku Mango - 1 big size
2. Dry Red Chilly - 2 nos
3. Jaggery / Achu Vellam / Urundai Vellam - 1 tbsp
4. Oil - 1 tbsp
5. Mustard - 1 tsp
6. Curry leaves - Optional
7. Salt as per taste

Cooking Method:

Be ready with the Ingredients. Cut the mangoes into cubes. No need to peel off the skin. Just cut as it is.

1. In a cooking pan add Oil, mustard. Let the mustard gets spluttered. Then add red chilly(deseed the red chillies) and then the cubed mangoes and saute for some time. Now add required salt and cook the mangoes in medium flame closing the lid. It produces water and mangoes will be half cooked.
2. After some time open the lid and add enough water to cook the mangoes. The mangoes should be cooked until it turns like a Jam. Check for salt, Close the lid and cook. Stir often so that it does not stick to the pan.
3. Now the mangoes are well cooked and it almost attains the Jam State as shown in the last pic. 

Click the Image and zoom you will get clear enlarged stepwise pictures

Now its time to add the Jaggery. Stir well and let it cook for some more time, so that the jaggery is well combined with the spicy Mango Jam.

Now your Yummy Maanga / Mango Pachadi is ready and it goes well with any type of Rice as side dish.

It can also be taken in Lunch boxes along with the Curd Rice, as it gives the fullest satisfication of having a lunch along with curd rice.

Notes :

1. Kili Mooku Mango is well suited for making this mango Pachadi as I have not tried in any other mangoes. It is an easily available Variety of mangoes here. (Google Search : Kili Mooku Mango) - For easy reference.
2. You may use Pressure cooker for cooking mangoes quickly. 
3. I prefer that you need not peel the skin of the mangoes, because when the skin is removed the mangoes completely turns like a Jam, when it is well cooked. If the skin is present, there will be some mango bites which when eaten gives crunchiness in every bite.
4. Even mangoes must not be over riped. 
5. Adjust the Jaggery, salt and spiciness according to the sourness of the mangoes. As these are the main Ingredients which gives the flavour for this Mango Pachadi and gives good taste. 
6. I prefer whole red chillies rather than red chilly powder, as it may change the flavour of the dish.
7. It can be kept for 2 to 3 days in room temperature and for about 1 week in refrigerator in good condition.