Mango Pachadi

Name: Mango Pachadi
Ingredients: 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 1/2 cups chopped mangoes; 1/2 teaspoon ground turmeric; 1 pinch salt; 1/2 cup water; 1/4 cup grated jaggery

10 ingredients

3 steps

Ingredients

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 1/2 cups chopped mangoes
1/2 teaspoon ground turmeric
1 pinch salt
1/2 cup water
1/4 cup grated jaggery

Directions

1

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.
2

Add jaggery to the skillet and mix well. Cook until dissolved and sauce thickens, 8 to 10 minutes.
3

Transfer pachadi to a serving dish and serve at room temperature.