Mango Pachadi recipe
All Recipes Best Recipe Side Dish
Ingredients
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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
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110.1 calories
carbohydrate: 24.2 g
cholesterol: : -
fat: 1.8 g
fiber: 2.8 g
protein: 1.5 g
saturatedFat: 0.3 g
servingSize: -
sodium: 48.6 mg
sugar: 18 g
transFat: : -
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.