This Friday was Ramnavami – Read more about this festival here. This festival is celebrated with all grandeur in all the Hindu temples. After the pooja, prasadam is distributed to the devotees. One of the very popular prasadam – pepper-jaggery paanakam is already on this blog. Here is another very popular item – Pachadi made up of raw mangoes. Any type of raw mangoes could be used for this.
Traditionally charcoal was used for a nice aroma to this dish. But these days, people have stopped using it. I am posting the version with charcoal, if you don’t find it, just ignore it and follow the remaining steps.
1 cup finely chopped raw mango
1 cup grated coconut
3 green chillies /red chillies
2 tea spn jaggery
A pinch asafoetida
1/4 tea spn coconut oil
1 piece charcoal(optional)
Mix the chopped mangoes with salt and keep it aside for 10 minutes. Squeeze the chopped mangoes and remove the water to lessen the sourness. (This step is not required if mangoes are not sour).
Grind coconut, green chillies, a pinch of asafoetida, salt.
Mix the prepared chutney with mango and add jaggery.
Heat charcoal till it becomes red. Take it on a spoon or hold it with a tong. Add a drop of coconut oil on this red charcoal.
The fumes come out. Drop the charcoal in to the chopped mango-chutney mixture. Close the vessel, to avoid the fumes escaping.
Remove and discard the charcoal when the fumes stop.
This can also be used with rice as a sidedish.
PS: Though this version is our traditional preparation done at temples or at home, many people add soaked moong dal or chana dal.