Raw Mango – 1 medium sized
Jaggery – 8 tbsp or more
Salt – a pinch
Turmeric powder – 1/4 tsp
Mustard seeds – 1 tsp
Udad dal – 1 tsp
Hing – a pinch
Red chilli – 1
Curry leaves – 3 to 4 leaves
Neem flowers – 2 tsp
Oil – 1 tsp
Wash,peel and chop mango into medium size pieces.
In a pan, add the mango pieces, 1 cup water ,turmeric powder and salt.
Cook till mango becomes tender.
It will take around 10 minutes.
Add jaggery and cook till raw smell of jaggery goes away and the gravy becomes still thick and has string consistency.
Switch off the stove.
In a tadka pan,heat oil. Add mustard seeds. Once it starts crackling, add udad dal and red chilli and fry till udad dal turns slightly brown.
Add Hing, curry leaves and fry till curry leaves turn slightly crisp.
Add neem flowers and fry till it turns brown.
Pour the tadka over the pachadi.
Serve this as side dish with rice. This dish compliments any bittergourd dish.
PS: Dont skip neem flowers. It gives good flavor to the dish.