Mambazha pachadi ( ripe mangoes, spices and tadka)

A delicacy in summer when we get abundant of mangoes.

The small ripe mangoes collected from the backyard will be put to use for this delicious pachadi.

Mambazha pachadi

5 small ripe mangoes ( wash and peel)

1/2 teaspoon turmeric powder

1/2' teaspoon red chilli powder

Salt as required

A pinch of heeng powder

1 tablespoon jaggery powder

1 cup water 

For the tadka

1 teaspoon coconut oil

1/4 teaspoon mustard seeds

1/4 teaspoon methi seeds

1/2 teaspoon urad dal

1/2 chana dal 

2 dry red chillies broken into halves

A few curry leaves

Process

In a kalchatti ( stoneware) pour a cup of water, add the peeled mangoes and cook.

Add turmeric, salt, jaggery powder, red chilli powder and bring to boil.

In a small heated pan pour coconut oil, add mustard seeds, methi seeds, urad dal, chana dal and broken red chillies. Once the mustard splutter, add curry leaves, pour it on top of the mambazha pachadi. 

Serve with rice.