Mango Pachidi

Mango pachidi is yet another dish that is popularly prepared during New Year's celebration. It's pretty simple to make and is often accompanied with Neem flower pachidi (the previous pachidi) to create a more layered set of flavors. 

Ingredients:

1. 1 half-ripe mango - peeled and cut intro thin strips or cubes
2. 3/4 cup water (approximately)
3. 1/2 teaspoon salt
4. 1/2 teaspoon turmeric powder
5. 1/4 cup jaggery / brown sugar (depends on the sweetness of the mango)
6. 1 teaspoon ghee / clarified butter
7. 1 teaspoon black mustard seeds
8. 1 dried red chilly or 2 green chillies
9. 2 teaspoons rice flour mixed in 1 tablespoon water (the paste is used to thicken the pachidi if needed)

Preparation:

1. Add water to the cut mango and cook it completely along with salt and turmeric powder (takes 10-15 minutes)
2. Add the powdered jaggery or brown sugar and stir well. Let it boil for 5-10 minutes on low heat. 
3. When the jaggery / sugar is completely mixed in, remove from heat. If the gravy is too watery, thicken it by mixing 2 teaspoons of rice flour in a tablespoon of water and adding the paste to the gravy. Mix it well till there are no lumps, and let it boil for an additional 5 minutes until the flour cooks and thickens the gravy. Remove from heat
4. Heat a spoon of ghee. Splutter mustard seeds and chillies/chilly. Add the garnish to the cooked pachidi. Mix well. Serve!

The tartness of the mangoes makes up for the lack of tamarind. Mix and match to your liking!