Some of the special recipes on this occasion are
- NO Onion-Garlic Full Meal (or)
- Variety Rice
- Mango/Mangai Pachadi:
Ingredients:
- Grated raw mango – 1 cup
- Grated Jaggery – ½ cup
- Salt – a pinch
- Fresh/dried neem flowers – 1 tsp
- Gingelly oil – 1 tsp
- Mustard seeds – ½ tsp
- Broken red chili – 1 no
- Asafetida – ½ tsp
- Water – as req
Procedure:
- Wash and peel off the outer skin from the mango and grate it finely.
- In a sauce pan add about 1/4th cup of water along with the grated mango. Cook until it turns mushy and keep aside.
- In a pan, add the grated jaggery with 2 tblsp of water. Melt the jaggery and filter out any impurities and keep aside.
- In a heavy bottomed pan, add the cooked mangoes and melted jaggery. Bring it to boil with a pinch of salt (which really enhance the flavor).
- Allow it blend together for some more mins. At one stage the pachadi starts thickening, turn off the flame.
- In a small pan, heat some gingelly oil/ghee. Add mustards seeds, when its splutters, add broken red chili, asafetida and pour it over the pachadi.
- In the same tempering pan, add the dried or fresh neem flowers, roast it for a while, and pour the roasted neem flowers into the pachadi.
- Sweet-tangy-slight bitter and yummy MANGO PACHADI is ready.
NOTE:
- You can even roast the neem flowers in ghee that will gives more aroma than gingelly oil.
- Turn off the flame and roast the neem flowers. More heat might burnt the flowers.
