Sweet Mango Pachadi

Ingredients

• 2 cups chopped raw (green) mango • 1/2 cup powdered jaggery • 1 tsp rice flour, mixed with 3 tsp water • 1/4 tsp turmeric powder • saIt to taste

For tempering

• 1 tsp mustard seeds • 2 red chillies • a few curry leaves

• a pinch of asafoetida • 2 tsp oil

Method

Heat the jaggery till it thickens, then strain and put aside.

Wash the raw mango well. Trim the edges and chop it into cubes. Discard the seed.

Put the chopped mango in a pan of water till it is immersed.

Let it cook for a few minutes until the pieces soften. Add the jaggery syrup.

Let it cook for 5 minutes and simmer. Add salt.

When the mangoes are nicely blended with the jaggery syrup, begin tempering simultaneously.

Heat the oil in a deep pan. Add the mustard seeds, red chillies, asafoetida and curry leaves till the ingredients begin to sputter. Take the pan off the fire and set it aside to cool.

Add the rice flour paste and let it boil on a slow flame for 2 minutes. Then add the tempering, mix well and take off the stove again.