Jul 31, 2024
BY: Nibedita RoyThe change of season brings with it a wave of infections, ailments and allergies that tend to surge due to the humidity and moisture in the air. Our body needs ample nutrition to sustain the harshness of this weather, and here’s one desi South Indian dish that is loaded with essential nutrients that can naturally boost immunity and reduce water retention, to name a few.
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Raw mango pachadi is a classic South Indian chutney that is often paired with meals, Appam or is relished with puttu. But you will be surprised to know that adding a small portion of this mango side dish can effectively help in balancing your electrolyte levels, reducing inflammation, boosting immunity and antioxidant levels, etc.
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Raw mango can reduce inflammation due to its anti-inflammatory properties, vitamin C and antioxidants, which may help combat oxidative stress and inflammation. Additionally, the spices used in Pachadi, such as turmeric and mustard seeds, contain their own anti-inflammatory properties that help reduce inflammation and improve overall health.
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2 raw mangos, 1 teaspoon mustard seeds, and 1/2 teaspoon cumin seeds, 1-2 dried red chilies, 1/4 tsp turmeric powder, 1/4 tsp asafoetida, 2 green chilies, 1 tbsp grated coconut, salt to taste, 1 tbsp jaggery, and water as needed.
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To begin with this easy recipe, wash the mangoes and peel them nicely.
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Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. When they start to crackle, add dried red chilies and asafoetida.
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Add chopped raw mango and green chilies. Sauté for a couple of minutes. Stir in turmeric powder and cook for about 5-7 minutes until the mango pieces are tender.Add water and simmer for 5 minutes to blend the flavors.
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Mix in grated coconut and jaggery or sugar, if using. Adjust salt and sweetness as needed. Cook for another 2-3 minutes, then remove from heat.Let it cool slightly before serving.
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Enjoy this tangy and flavorful pachadi with rice, dosa, or as a side dish!
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