Every state has some special dishes to relish. They have their own touch and own way to make their dishes extra aromatic . Mango pachadi is a dish from Tamilnadu which is prepared by using raw mangoes, jaggery and dried neem flowers. In the same way we odiya people prepare mango khatta (amba khata) and Bengalies prepare aamer chutney. The name is quite same while preparation procedure is little different.
This unique dish is made on the day of Tamil New Year which falls on 14th of April every year. The dish carries sweetness of jaggery, sourness of mangoes, bitterness from neem flowers and hotness from red chilies and salty from salt, which tends, life is a mixture of all the emotions, up & down but indeed the whole life is beautiful and sweet like Pachadi.
Of course this dish is unique and has its own flavor. The special touch comes from the neem buds roasted in ghee and added to the pachadi in last. This is a traditional scrumptious dish, which can’t be ignored during mango season.
People have their own way of making mango pachadi . The extra flavor comes from the hand of grandmaa’s and ammas, which can’t be ignored. This dish can be prepared with or without pressure cooker, but here I am using a cooker which not only eliminates your cooking time but will give a silky smooth type of pachadi. Believe me, if you are new to south Indian cuisine and if you want to try something very yummy then start making mango pachadi now.