MAMBAZHA PACHADI (SWEET MANGO CURRY)

Mambazha pachadi is a sweet  mango curry  made with mangoes with coconut paste which  goes very well along with rice, chapatti etc.  I love this curry with plain rice and papad.  During the mango season, this curry is made almost two to three times in a week.

Mambhzham or ripe mango, the king of fruit is liked by all.  During the season, we get varieties of mangoes specially the kootan mambhazham with which we make sambhar.  It is a very lovely dish.  During our childhood, there was  "thodi" means a place where only mango trees were there, when the wind blows, the small sweet mangoes used to fall down and we run to pick up the same. Those mangoes were really sweet and the sambhar was awesome.

Let us look at the recipe now:

Preparation time: 20 minutes
cooking time: 30 minutes
serves: 2-3

2-3 ripe mangoes (small ones)

¼ tsp turmeric powder

Salt

A small piece of jaggery.

1 cup water

For grinding:

¼  cup grated fresh coconut

¼ tsp cumin seeds

¼ tsp  mustard seeds

2-3 green chillies

Water for grinding.

Tempering:

1 tsp mustard seeds

1 tsp oil

¼ tsp fenugreek seeds

1 dry red chilli

Few curry leaves.

Method:

1.  Peel the mangoes and slice it.
2.  Cook the same with one cup water, turmeric powder, salt.
3.  Grind the items mentioned for grinding to a smooth paste.
4.  Add the same to the cooked mangoes.
5.  Add the jaggery, boil.  when it starts boiling switch off the gas.
6.  Temper with the items mentioned for tempering.

How to serve:

Serve hot with chapati, rice etc.

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Tips:  After you cut the mangoes, the remaining portion of the gutli (seed) can be boiled  with little water and extract the pulp as shown in the picture to add to the pachadi.