Devour this dainty delicacy made of raw mango and neem leaves... A wonderful amalgamation of all the six tastes in one dish, this Raw Mango Pachadi is sure to take you on a roller coaster ride...
Wash the mango well and wipe with a clean cloth.
Chop the mango into large pieces after peeling the skin off.
Boil the chopped mango with a little water, a pinch of turmeric powder along with the required salt and keep aside.
Heat a small pan and drop in the measured quantity of jaggery and add a quarter cup of water to it and keep it in medium flame.
Stir in until it melts down completely, and transfer this jaggery water to a small cup using a tea filter to get rid of impurities if any.
Place the pan again in the stove and tip in a tablespoon of groundnut oil and when it is heated, spill in some mustard seeds to it.
When it pops up, just throw in a little broken urad dal and while it turns golden brown, toss over three or four roughly torn dried red chilies and lower the flame.
Now, sprinkle some curry leaves and let it splutter too.
Add one or two pinches of asafoetida powder and immediately add the neem flowers (after washing and removing the tiny stalks from them) into it with a nice stir.
When it becomes aromatic in a second or two, add the boiled mango chunks into the pan along with the water.
Let the flame continue to remain in medium flame and after two minutes approximately, pour in the jaggery water and stir well.
When it comes to a boil just turn off the stove and now the mango pachadi is ready to eat.
Serve it either hot, chill or at room temperature either as a dessert or as an accompaniment for rice.
Serving Size 100 gms
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.