Prep Time: 10 mins
Cook Time: 20 mins
Allergy Info: Vegan, Soy and Nut free
Serves 2 to 3
Cuisine: South Indian
Course: Spread/ Relish/ Accompaniment
Kizhi Mooku Maangai 1 semi ripe peeled and cut into pieces.
Sambhar powder 1 tsp
Chilli Powder 1 tsp
Jaggery 1 and a half tbspgrated
Salt as needed
Water as required
Hing a pinch
Heat a little oil in a kadai and saute the mangoes for a minute. Then boil the mango until soft with just enough water to cover it. Add the sambhar powder, chilli powder and the salt. Wait for the water to evaporate completely.
Mash the mangoes into a fine paste with a whisk or with a ladle and add the jaggery . Wait for the jaggery to completely melt and mix in with the mango.
Now season with mustard seeds, curry leaves and hing in some oil.
Serve with sambhar rice, roti, dosa or poori.
You can use the same method to make pineapple pachadi as well.