Traditionally during Tamil New Year and Ugadi festivals its customary to make mangai pachadi. It is believed to be symbolism of life itself, a perfect balance all 6 flavors – Thitipu (sweet), Pulippu (sour), Uppu (salty), Kasapu (bitter), Kaaram (spicy) and Thuvarpu (Astringency).
This Ugadi I forgot to get mango and had to find a substitute and like Newton, Apple came to my rescue 😜.
I had couple of apple lying around and I decided to use that to make my pachadi and I must say it tasted equally good even my little ones devoured it .
This could be perfect substitute for this recipe when mangos are not in season or not available.
This can be eaten by itself or with dosa, rice or chappati too. Simply replace the Apple with Mango and follow the same process for Mango pachadi.
Apple/Mango Pachadi
Ingredients:
Regular apple (green apples will be even better) – 1 cup
Jaggery – 1 cup
Salt to taste
Neem leaves ( fresh or dried) – a pinch
Red chillis – 2-3 per taste
Turmeric – 1 tsp
Mustard ( for seasoning)
Hing – 1/2 tsp.
Oil – 1-2 tbs.
Jaggery – 1 cup
Salt to taste
Neem leaves ( fresh or dried) – a pinch
Red chillis – 2-3 per taste
Turmeric – 1 tsp
Mustard ( for seasoning)
Hing – 1/2 tsp.
Oil – 1-2 tbs.
Method:
1. Melt the jaggery and stain it to remove any impurities nod set it aside.
2. Now cut apple or into small cubes and boil it in water till it change color.
3. Once it’s 3/4 th done add the jaggery water and let the apple cook in the jaggery.
4. Add salt and turmeric and reduce the mix to a sticky consistency.
2. Now cut apple or into small cubes and boil it in water till it change color.
3. Once it’s 3/4 th done add the jaggery water and let the apple cook in the jaggery.
4. Add salt and turmeric and reduce the mix to a sticky consistency.
For Tempering:
1. In about 1 tbs oil add mustard and let it splutter
2. Now add the neem leaves, broken red chillis and hing and turn off the heat (you can add curry leaves if you like)
1. In about 1 tbs oil add mustard and let it splutter
2. Now add the neem leaves, broken red chillis and hing and turn off the heat (you can add curry leaves if you like)
One thought