Jihva For Mango Recipes - Pudding and Pachadi

Over the weekend, I tried out two different recipes from the "Jihva for Mangoes" event that lovely Indira of Mahanandi hosted. I glanced through the recipes and looked for something easy to make and two different kinds of recipes caught my attention. The mango payasam or pudding versions made by Santhi and Sailu. The other recipe that looked really good was the mango thokku/pachadi recipes made by Lakshmi, Menu Today, Kitchen Mate and Santhi.

Mango Pudding / Payasam

mango payasam garnished with shallow fried golden raisins and cashews

I followed Santhi's recipe entirely for the mango pudding except that - I boiled the milk in a microwavable container until it came to a boil so I didn't have to keep stirring it on the stove top. I do this trick everytime I need to boil milk and it works perfectly. I also added about 4 tbsp of sweetened condensed milk at the very end and fried up some cashews and raisins in a tablespoon of ghee/clarfied butter and added it to the pudding at the very end.

Mango Pachadi/Thokku

mango pachadi/chutney/thokku

After looking at all the mango thokku recipes, I mostly followed Kitchen Mate's recipe, except for the methi seeds and the gingelly oil. Instead of the methi seed powder, I added the powder (chana dal, urad dal, coriander seeds, methi seeds, jeera, red chilis) I had prepared for the spinach chutney.

grating the raw mango

Software
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• 1 cup peeled,grated raw mango
• 1 red chili broken into pieces
  
• 1 tbsp mustard seeds
• 1 tsp turmeric powder
• 1 tbsp - 1 tsp chili powder
• 3 tbsp extra virgin olive oil
  
• hing, a pinch
• 1 tbsp of the afore mentioned spice mixture
  
• salt to taste
  

Hardware
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• one small sauce pan

Method
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• Put the sauce pan on medium heat. Add one tbsp of oil, add the mustard seeds and the red chili pieces. After the mustard seeds splutter, add the hing and the grated mango, stir for a couple of minutes.
• Add the turmeric powder, cook for another 5-10 minutes until the raw smell goes away. Add the chili powder, spice mixture, salt and stir for another few minutes.
• Add in the other 2 tbsp of oil and stir and turn off the heat.

Both recipes turned out really good. The pudding was really yummy with just a hint of mango in every bite. The chutney was sour, spicy and GOOD! With hot rice and ghee it tasted delicious. Thank you Santhi and Kitchen Mate for the recipes!