Day 6: Sweet and Sour Mango Pachadi

Summer holidays(April-June) spent in ammayee's ooru (maternal grandparent's village) was always special. Did not hurt that it was also the season for most tropical fruits. The mango trees were laden and burdened down with the weight of the fruit. Not much effort had to be made to get a few, slice them, fish out the packets of red chili powder mixed with salt and enjoy them right under the trees.

The mangoes of course were mostly eaten ripe but the raw unripe mangoes had their own special place in the kitchen. Besides sambhar a big favorite with everyone, ammayee also made this pachadi with raw mangoes.

kili mooku (parrot beak) mango

The kili mooku(translates to parrot beak) mangoes, taste best eaten raw and were perfect for making \ pachadi. The taste of the simple pachadi never failed to set the taste buds on a song. Usually served as a side for full lunch meal I have expanded the horizon and have made it a side for idli, dosai or chapatis.

But best of all is eating them spread on bread toasted to golden brown with butter. Better yet on a spoon and then lick...

Sweet and Sour Mango Pachadi
Ingredients
1. 1 Firm raw green mango
2. 3 Red chilies split in half and seeds removed (green chilies can be used)
3. a pinch of asfoetida + few methi seeds
4. 1 1/2 tbsp of brown sugar/cane sugar (karumbu sarkarai) or jaggery
5. a pinch of mustard seeds
6. salt to taste
7. 1 tsp oil

Method
1. Remove the skin and chop the mango
2. In a kadai heat a tsp of oil and when hot add the mustard seeds and asfoetida
3. Add the red chilies and them turn slightly brpwn, followed by the mango pieces
4. Sprinkle salt on top and sprinkle a tbsp of water, cover with a lid and let it cook till the mango pieces turn soft (10-12 minutes).
5. Open the lid, add the sugar and mix it into mangoes while mashing it with the back of the spoon.
6. Put in a dry container, will keep in the fridge for a week or more.

The marathon has been a lot of fun and the gracious host Nupur's daily recap a treasure.