Tamil New Year means among other things the arrival of Mangoes and the inevitable Manga pachadi.
The festival feast is incomplete without the simple Manga pachadi.
There are so many interesting facts about this festival.Besides heralding the arrival of a New Year ,it also symbolizes the presence of the arusuvai tastes.
Life is made of many tastes like sweet,sour,bitter,salt tangy and hot spicy.
Similarly the festival dishes bear the similar tastes.Manga pachadi or the green mango relish made from raw mangoes is mandatory in the Tamil New Year cuisine. The Neem flowers are added in all dishes to indicate that the bitter side of life is a part of our existence but can be sweetened by the sweetness of the mangoes and other sweet preparations.
- 2 firm green raw mangoes,2 tsp neem flowers
- 1 tsp mustard seeds.1 tsp of oil for seasoning.
- 1 tsp chilli powder
- 1 tsp turmeric powder
- pinch of salt
- pinch of asafoetida/hing
- 2 red chillies for tempering
- 3/4 cup powdered jaggery. quantity depends on how sweet you want the relish to taste and also the taste of the mangoes.
Peel the mangoes and grate them or chop them into thin slices in no particular shape.
Cook the mango slice in little water with turmeric powder and salt.
Meanwhile dissolve the jaggery and filter the syrup of impurities. When the mangoes are getting soft ,add the jaggery and chilli powder and Asafoetida./hing.
When the mango relish starts thickening you can temper the pachadi by spluttering mustard seeds,2 red chillies and little neem flowers and pour the seasoning over the pachadi.