Ingredients:
• 1-2 -unripe (kachcha) sour mangoes
• 1/4 tsp- Turmeric (haldi powder)
• 1 tbsp – salt
• For seasoning:
• 1 tbsp – oil;
• 1/4 tsp – Mustard Seeds
• 1/2 tsp- Methi seeds
• 1 tbsp – Red Chilli powder
• 1/4 tsp- Asafoetida
• Curry leaves – few
Method:
- Peel and shred the mangoes using a carrot shredder and put it in a bowl. If mango has a hard core seed just discard it or use it in some other dish for sourness.
- Add salt and haldi powder to the shredded mango and mix using a clean and dry spoon.
- Keep it aside for 30 minutes.
- Heat oil in a small pan or seasoning ladle and add mustard seeds in it.
- When its about to splutter add methi seeds.
- When the methi is turning into golden brown add red chilli powder and hing powder and fry for 2 seconds.
- Add curry leaves (optional) and remove from the stove.
- Let it cool very well.
- Then add this seasoning to the shredded mango and mix it thoroughly.
- Taste and add salt if necessary.
- This pachchadi can be mixed with hot steamed rice adding ghee.
- Also tastes good with chapattis and bread.
Recipe courtesy of Sify Bawarchi