Maanga vella pachadi aka tangy mango dip in jaggery was introduced to my palate by mom's aunt, Valli paati. Ease of making,versatality, high nutrition count, and taste make this dip a frequent fixture in my kitchen. Out here in Muscat, even the mangoes that bear labels like, 'produce of india', `alphonso' and so on are no guarantee that the fruit is anywhere as luscious as the ones we get in India. But, vella pachadi comes out fine even when fruit by itself is a let down. But this time I struck gold in my neighbourhood mart. Found a Kenyan mango variety that surprise...surprise...not only looked luscious but also bore a close resemblance in taste to the wonderfully succulent Salem Gundu (a type of mango variety from Salem district in Tamil Nadu).
Mangoes are high in dietary fibre, B vitamins, Vitamin C, and antioxidants. Jaggery is held high by Ayurvedic medicine and is attributed several nutritive and protective properties. High in folic acid and iron, jaggery is great for pregnant women. Just a teaspoon can contribute a lot in fighting anaemia (don't gorge on sugars of any kind!).
Ripe mango - about 200 gms ( 2 cups )
Jaggery (vellam/Indian unrefined brown sugar) - 50 gms
Red chilli powder - 10 gms
Salt to taste
Water - 2 cups
Mustard seeds - 1 teaspoon
Oil - 2 teaspoons Peel and cube the mangoes. Heat the oil in a skillet and crackle the mustard seeds. Add a cup of water and the mango pieces along with the chilli powder. Simmer cook with the lid on till the mangoes and are soft and mushy. Add another cup of water and add the jaggery in. Keep simmering till the jaggery melts in completely and the mixture thickens to dip like consistency. Stir frequently to avoid burning. Add salt to taste. Cool and store in an airtight container. The pachadi stays great for upto a month.
Vella pachadi tastes good as an accompaniment to curd rice, dosas, idlis and rotis.
Maanga vella pachadi makes its way to Ramya's 'Chutney/Dip Mania Event'. The event is on at http://maneadige.blogspot.com/2009/01/inviting-entries-for-mania-event-here.html
This also goes to Sunshinemom's Food in colors - January 2009 . The color of the month is Yellow and what is more yellow than mangoes
. The event is on at http://tumyumtreats.blogspot.com/2009/01/announcing-food-in-colors-january-2009.html
17 comments:
wow can imagine he tangy taste..i think we calee this mangai thokku in tamil..
we've always known this dish as vella pachadi (in tamil), sowmya. in our family, mango thokku is used to refer to a more spicy, pickle like dish made out of grated raw mangoes. thokku is not jaggery based.
wow wow so so mouthwatering Dershana love to have this chutney with hot parathas mmmmmm
That dip looks mouthwatering!
wow!!!! making a dip w/ ripe mangoes is such a wonderful idea! Looks yummy... Thanx for the wonderful entry :)
I love this pachadi, it looks perfect :-)
yum.. looks delicious.. and if it has jaggery then its bonus.. Love jaggery based dishes :)
Hm I love the tangy and sweety taste of the pachadi.. its my favo. yrs is perfect in color as well as must be tasty too.
Wooooo This is my fav pacvhadi dershana so so mouthwatering.... love it:)
wow this is quite new to me. yumm
this is my favorite dershana. i have it in my archive too. Yours look lipsmacking yummy.
Wow! lovely dip. Looks so tempting dershana!
Hi Dershana - Thanks for dropping by. Love this pachadi - its been ages since I had this!
We call it pachadi too... We use white sugar also and the color will be little different. My favo is to have with biryani
I think I missed this in the mail but now that I have come here I will definitely include it! You found Mangoes so early? Great - I am longing for the season to invade our senses!! Thank you for the delicious recipe, Dershana!
Mouthwatering mango dip...this is new to me ,should give a try..
wow this looks great and is so simple.....nice blog.
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