Puthandu Mangai Pachadi |Traditional Raw Mango Relish

Name: Puthandu Mangai Pachadi |Traditional Raw Mango Relish
Prep time: 5 min
Cook time: 10 min
Total time: 15 min
Ingredients: 1 Green mango (Raw, preferably tarty, about 200 grams); 1 tsp oil (pref sesame / peanut ); 1 tsp mustard seeds; 1/2 tsp fenugreek seeds (vendhyam / methi seeds); 1/2 tsp cumin seeds; 1 sprig curry leaves; 1/2 tsp turmeric; 50 grams jaggery; 10 grams neem leaves (fresh / dried, optional but recommended); 1/2 tsp red chilli powder; 1/8 tsp asafoetida (skip for GF)

April 9, 2013

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Mangai Pachadi is a Traditional dip or chutney using Raw mango and basic kitchen essentials

Before we get on to the post of the day, let me take you through how Traditional dishes in South India have
evolved, and how they form part of any formal sit down meal – be it at festivals or any occasion. My personal take is that, like any other food across the world, Indian cuisine too has a certain order the dishes are served, especially in South Indiancuisine – the chutneys and pachadis are served after salt / pickle to tickle the senses – to bring the hot, fiery, tarty, spicy flavours all in one go, and perk up the appetite much as an appetiser or soup would do.

The proteins and carbs are followed with Rice, ghee (clarified butter – meant to line the stomach against acidity)
with the Sambhar (Lentils – Veggie gravy) & Morkozhambu (yoghurt gravy) which are again light on the stomach yet packed with punch with simple earthy flavours before the oil from the deep fried papad(or vadas) and the flavoured rice like Pulioydharai or Chitranna are served.

The requisite fat comes from the fried papad, and the fibre from the different stir fries (or Palya / Curry) or Usli from mostly green vegetables that are just steamed and tossed with minimum oil. Sometimes it could include a few root vegetables like Potato (which are again, never deep fried but sautéed and tempered).

The journey goes on with Rasam (light lentil broth – meant both to soothe your throat as well as to aid in digestion from the copiuous cumin, black pepper and coriander used in there) and then the Thayirvadais (deep fried lentil vadas soaked in spiced yoghurt and tempered) all making their appearance in quick succession along with payasam (kheer) to soothe your palate after allthe spice and the meal ends with cooling and soothing buttermilk or curd. In all, a wholesome balanced meal and a gratifying experience, isn’t it ?

I have chosen those traditional recipes which are made in my home, and we start with a yummy finger licking chutney (or pachadi as its known) with Raw Mangoes. The start of the new year has all 6 flavours – sweet, tangy, salty, spicy, astringent and bitter in this one dish – symbolising life itself !

Made for Puthandu (or the Tamil New year), this lipsmacking chutney is sure to tickle your palate as you prepare for the sit-down meal after the Pooja (or worship) is completed on the Tamil New year . Lets get on with the recipe for Manga Pachadi

Prep time – 10 mins | cook time : 10 mins | Serves : 4

Difficulty level – Easy

Spice level – Medium

Ingredients for Mangai Pachadi

1 green mango (Raw, preferably tarty, about 200 grams)
1 tsp oil
1 tsp mustard seeds
1/2 tsp fenugreek seeds (vendhyam / methi seeds)
1/2 tsp cumin seeds
1 sprig curry leaves
1/2 tsp turmeric
50 grams jaggery
10 grams neem leaves (fresh / dried, optional but recommended)
1/2 tsp red chilli powder
1/8 tsp asafoetida (skip for GF)

How to make Mangai Pachadi:

Bring about 2 cups of water to a rolling boil
Wash, peel and shred the raw mango into thick slivers (you may chop them too, but thick slivers are preferred – else you may cut them into chunks)
In a thick bottomed kadai (or pan), heat the oil. Once hot, splutter the mustard seeds, asafoetida, cumin and rest of the tempering.
Once the curry leaves are sautéed, add the methi seeds and let them brown a little.
Add the chopped raw mango, and the boiled water.
Cover and cook for 8 – 10 mins till the flesh turns pulpy.
Now add the jaggery, salt and rest of the ingredients.
Let it cook for a further 5 mins on very slow flame till the consistency is jam like and coats the back of a spoon.
If using neem flowers, you can add them in the tempering itself.
Serve warm at the beginning of any traditional meal
Leftovers make a yummy spread on toasted bread or roll it up with parathas or chapattis.
Note : If the raw mango is not tarty enough, you could add 1 tsp of tamarind puree, but some feel the taste would be compromised.
Look for sour raw mangoes to make the authentic version.