Vella Mangai Pachadi

Ingredients
Items	Qnty	Comments
Green Mango	1 medium size	(tamil:mangai)
Crushed Jaggery	½ cup	(tamil:vellam)
Toor Dhal	¼ cup	(tamil:thuvaram paruppu)
Red Chilly	2	(tamil:vara milagai)
Mustard Seeds	½ teaspoon	(tamil:kaduku)
Asafoetida Powder	¼ teaspoon	(tamil:perungayam)
Green Curry Leaves	5 leaves	(tamil:karuvepilai)
Oil	4 teaspoons	For frying

Method

1. Pressure cook the toor dhal (by adding ½ cup of water) in the cooker for 4 whistles and keep it aside.

2. Scrape off the skin from the mango with a peeler or knife.

3. Cut the mango into two and remove the seed in between.

4. Cut the remaining into ½ x ½ inch cube like pieces.

5. Boil the mango pieces in a sauce pan by adding 1 cup of water.

6. Close with a lid and allow to boil for 5 minutes in a low flame.

7. When the mango pieces get soft add toor dhal and jaggery and stir well so that it dissolves.

8. Allow to boil for 5 minutes.

9. When it gets into a thick consistency off the stove and transfer to a vessel.

10. Heat oil in a small tawa and add mustard seeds,split red chillies,asafoetida powder and curry leaves in that order.

11. When it splutters off the stove and pour this into the cooked mango mixture.

12. Stir well and transfer to a serving dish.

Tips

· This recipe is loved by kids.

· Toor dhal can be avoided if needed.It is mainly added for consistency.

· It goes as a side dish while serving pappads for appetizer.

· Goes along as a side for lunch meal.