Mango -2[medium size] cut into 1”pieces of equal thickness.
Jaggery -as required[normally 2:1 ie mango: jaggery]
Sambar powder-1/2 tsp
Salt -as required
Roasted fenugreek powder-1/2tsp
Seasoning:
Mustard seeds -1/4tsp
Jeera - 1/4tsp
Split urad dal -1/2 tsp
Curry leaves -few
Oil -11/2 tsp
Cooked dal -2tsp[optional]
Method
1] Boil one tumbler water,add mango pieces,sambar power,jaggery&salt.let it boil,the mangoes get
cooked within 3 minutes. Add cooked dal,stir well.
2]When the patchadi thickens,switch off the flame and add 1/2tsp fenugreek seed powder [roast& powder]. Mix well.
3] Season with mustard,jeera,urad dal,curry leaves.
Note:
1] Adding tur dal is optional.if you used cooked tuvar dal ,the patchadi canuse only for one day.if not it canbe used for one week.
2] you can add one teaspoon rice fiour,if thepatchadi is watery.
3] The mango should be little sour,then only the patchadi will be tasty. Serve with hot rice.
