Mango Pachadi recipe
All Recipes Side DishIngredients
- 1 teaspoon vegetable oil, or to taste 1 teaspoon black mustard seeds 4 dried red chile peppers, or more to taste 4 curry leaves, or to taste 1 teaspoon urad dal (split black lentils) 1 ½ cups chopped mangoes ½ teaspoon ground turmeric 1 pinch salt ½ cup water ¼ cup grated jaggery
Nutrition Info
- 110.1 caloriescarbohydrate: 24.2 gcholesterol: : -fat: 1.8 gfiber: 2.8 gprotein: 1.5 gsaturatedFat: 0.3 gservingSize: -sodium: 48.6 mgsugar: 18 gtransFat: : -unsaturatedFat: : -
Directions Mango Pachadi
Directions
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Heat oil in a skillet over medium heat. Add mustard seeds, cook until starting to splutter, about 30 seconds. Add chile peppers, curry leaves, and urad dal. Saute for a few seconds. Stir in mangoes, turmeric, and salt. Pour in water and cook until mangoes soften, 5 to 10 minutes.
Add jaggery to the skillet and mix well. Cook until dissolved and sauce thickens, 8 to 10 minutes.
Transfer pachadi to a serving dish and serve at room temperature.