Ripe Mango Curry/Mambazha Pachadi is a very tasty, delicious dish. You will get the sweetness of the ripe Mangoes and the spiciness from the chilies included in the ingredients. I have also added chopped Ginger to enhance the taste. You can make this dish in real quick time and enjoy with Rice, Idli, Chappati, Roti etc.
Ripe Mangoes – 2
Grated Gur (Jaggery) – 2 tbsp
Finely chopped Ginger – 2 tsp
Red Chilli Powder – ½ and ½ tsp
Roasted Cumin Seed Powder – ¼ tsp
Salt to taste
Turmeric Powder – 1 pinch
Rice Flour – 1 tsp (diluted in 2 to 3 tbsp of water)
Oil – 1 tbsp
Mustard Seeds – ½ tsp
Curry Leaves – from 1 twig
Red Chillies – 2 (broken)
Wash and peel the ripe Mangoes. Chop them into pieces. Keep aside
Heat ¼ cup of water in a pan. Add Jaggery and the finely chopped Ginger. Simmer for a couple of minutes in medium flame stirring in between.
When it becomes frothy, add the chopped ripe Mangoes, Chilli Powder, Salt, Haldi Powder and the roasted Jeera (Cumin Seed) Powder. Mix well.
Add the Rice Flour along with the water in which it was diluted. Stir well for 30 seconds.
Mash the Mango Pieces with a spoon or ladle. Simmer for 2 to 3 minutes till the Pachadi becomes semi thick gravy.
In the meanwhile, heat the Oil for tempering. Add Mustard Seeds and Red Chillies. When the Mustard Seeds start crackling, add the curry leaves. Switch off the pan in another 39 seconds.
Pour this into the Mango gravy, stir well and switch off the flame.
Mango Pachadi is ready for serving.
Note: I used Alphonso Mangoes for this recipe. You can use any sweet Mango. Adjust the quantity of Jaggery and Chili Powder depending on the sweetness of the Mangoes.
You can store this Pachadi in refrigerator in a clean jar or vessel. Use a dry clean spoon to take out the required quantity and keep back in the refrigerator immediately.