Tamil New Year is born!!! It is incomplete without mango-neem flower pachadi......mango-veppampoo pachadi......there is nothing lacking in this...sweet, sour, bitter, tangy tastes, hot spice of the chillies......everything is there....we must eat this pachadi on the New year's day, to remind ourselves, life is a mixture of good and bad things, sweet and sour moments, bitter and spicy happenings.....
Lord Sri Rama is an example for all of us...how he faced a series of disasters in life, without faltering a wee bit from the truthfulness and the morals of life. He makes us realize, even though we might be organized in various ways, external situations can go wrong any time, unexpectedly we might be hit by Cyclones and tornadoes!!!
Look at this beautiful picture!!! Both mango and neem trees side by side....a great combo!!!
(Picture courtesy: Isha newsletter)
Lord Sri Rama is an example for all of us...how he faced a series of disasters in life, without faltering a wee bit from the truthfulness and the morals of life. He makes us realize, even though we might be organized in various ways, external situations can go wrong any time, unexpectedly we might be hit by Cyclones and tornadoes!!!
Look at this beautiful picture!!! Both mango and neem trees side by side....a great combo!!!
(Picture courtesy: Isha newsletter)
Ingredients
Raw mango, not too sour - 1/2, chopped into pieces
Jaggery - 1/2 cup
Tamarind paste - 1/2 tsp
Green chillies - 3, slit
Turmeric powder - 1/4 tsp
Rice flour - 1 tsp
Salt - 1/4 tsp
For seasoning
Cooking oil/ ghee - 2 tsps
Mustard seeds - 1/2 tsp
Broken red chillies - 2
Fresh neem flowers - 2 tsps
Recipe Cuisine: South Indian; Category: Festival delicacy
Prep time: 10 mts; Cooking time: 10 mts
Serves 2
What all have gone into this sweet and sour pachadi
Roughly 2 cups water heated up, to which turmeric powder, green chillies, tamarind paste and cut mango pieces added and allowed to boil
Mango pieces cooked well, the whole thing reduced
A tiny pinch of salt added now
Now goes in the measured jaggery
After jaggery melts and the whole thing has mixed well, 1 tsp rice flour diluted with little bit water and added, allowed to simmer for 2 minutes, then switched off.
A pan heated up with 2 tsps cooking oil, mustard seeds and broken red chillies seasoned, then the fresh neem flowers dropped in and sauteed till they become golden brown.
The above seasonings, added to the pachadi.
Enjoy the mango-neem flower pachadi, which is sweet & sour, just like our lives!!!!
This post first appeared in www.malpatskitchen.com
Please leave your comments, if you find this recipe useful
Categories: Festival Delicacies, Ripe & raw mango recipes
An aromatic , light on stomach, herbal tinge and what not? Ideal for this festival! It is so true that atleast ,Once in a year, this pachidi reminds us of the ups and downs of life.and boost our energy to stride further ignoring the hurdles!! Vah! What an introduction! Followed by as usual colorful presentation! Thank you!
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