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Ingredients25 m servings 110
Original recipe yields 4 servings
- Heat oil in a skillet over medium heat. Add mustard seeds; cook until starting to splutter, about 30 seconds. Add chile peppers, curry leaves, and urad dal. Saute for a few seconds. Stir in mangoes, turmeric, and salt. Pour in water and cook until mangoes soften, 5 to 10 minutes.
- Add jaggery to the skillet and mix well. Cook until dissolved and sauce thickens, 8 to 10 minutes.
- Transfer pachadi to a serving dish and serve at room temperature.
Per Serving: 110 calories; 1.8 24.2 1.5 0 49 Full nutrition