MANGO PACHADI

Mango Pachadi image

Provided by Anubalas Kitchen

Time 25m

Yield 4

Number Of Ingredients 10

1 teaspoon vegetable oil, or to taste
1 teaspoon black mustard seeds
4 dried red chile peppers, or more to taste
4 curry leaves, or to taste
1 teaspoon urad dal (split black lentils)
1 ½ cups chopped mangoes
½ teaspoon ground turmeric
1 pinch salt
½ cup water
¼ cup grated jaggery

Steps:

Heat oil in a skillet over medium heat. Add mustard seeds; cook until starting to splutter, about 30 seconds. Add chile peppers, curry leaves, and urad dal. Saute for a few seconds. Stir in mangoes, turmeric, and salt. Pour in water and cook until mangoes soften, 5 to 10 minutes.
Add jaggery to the skillet and mix well. Cook until dissolved and sauce thickens, 8 to 10 minutes.
Transfer pachadi to a serving dish and serve at room temperature.

Nutrition Facts : Calories 110.1 calories, Carbohydrate 24.2 g, Fat 1.8 g, Fiber 2.8 g, Protein 1.5 g, SaturatedFat 0.3 g, Sodium 48.6 mg, Sugar 18 g