Kacchi Kairi Pachadi

Ingredients

•  1 raw mango, peeled, chopped bite-size

•  1/4 cup powdered jaggery

•  1 tbsp tamarind water

•  1/2 tsp rice flour

•  a generous pinch of turmeric powder

•  a pinch of chilli powder

•  a pinch of salt

•  1 tsp used ghee/oil

•  1/8 tsp cardamom powder

•  1/4 tsp mustard seeds 

Method

Firstly, in a cooker, add chopped raw mango pieces, a pinch of turmeric powder, a pinch of salt and 1 tbsp of water.

Pressure cook for 2 whistles and let the pressure release naturally.

Soak jaggery in 1/2 cup of hot water. After the jaggery completely melts, strain the impurities. Alternatively, you can microwave for a minute.

In a pan, add ghee and after it is hot add mustard seeds and temper. Then add jaggery syrup and tamarind water, bring it to a boil.

Add cooked mangoes, pinch of turmeric powder, pinch of chilli powder; mix well and cook for 5 minutes.

In a small bowl, add rice flour and little
jaggery water; mix well without any lumps.

Add it to the pachadi.

Lastly, add cardamom powder and boil for 3-4 minutes and turn off the stove.

Top it with mustard seeds.

Recipe & image by Traditionally Modern Food