Mango – 2 numbers
Powdered Jaggery – 1 cup
coconut – 1/2 cup
mustard – 1 spoon
dried red chilly – 2
Cut the mango into big pieces. Cook the mango pieces along with the powdered jaggery and a pinch of salt.
Grind the coconut along with dried red chilly, mustard and water to a fine paste. Add the ground paste to the cooked mango and let it boil for a minute or two.
Switch of the stove. Season it with mustard and curry leaves. Maampazha pachadi is ready! It goes well with sambar rice or puli kuzhambu or vathakuzhambu rice.