1 & 1/2
1 & 1/2
(grated or powdered)
For Tempering –
Dry red chilies
Dried Neem flower
Ghee (clarified butter)
a generous pinch
Wash and wipe the mangoes well. Peel the mangoes and roughly cut them into thin pieces or scrape them well.
In a Pressure cooker combine mangoes , salt and 4 tbsp of water. Cook on high for 5-6 whistles . Let the pressure eases itself.
Blend the jaggery with 4 tbsp of water and stir till it melts completely.
Open the cooker, mash the mangoes or using a blender blend coarsely. Be careful while blending, we don’t need fine mango puree.
Strain the jaggery, add it to the mashed mangoes. Add red chili powder and boil till mango puree get blended with jaggery, switch off the flame.
If required add 2 tbsp of water if the content looks thicker.
Heat a tadka pan, heat half of the ghee. Add mustard seeds, when it stop popping add dry red chilies, hing and curry leaves. Add this to the prepared pachadi.
Again heat reaming ghee in tadka pan, roast the dried neem flower and add this to the pachdi.
Give a nice mix and it is ready to serve.
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