Friday, April 1, 2016

Raw Mango, Cucumber And Pomegranate Pachodi.


Tikshe' Midshe' Amshe' ..... Ambuli Taushe ani Dalimbache Pachodi / Spicy, Salty, Tangy ...... Raw Mango, Cucumber And Pomegranate Salad ......


Come summer and you get plenty of raw mangoes in India. Considered the ‘king of the fruits’, mangoes both ripe and raw are loved by people of all age groups almost all over the world. Apart from being tasty, mangoes also offer a number of health benefits too. The sweet / tangy and aromatic taste of mangoes can refresh the mind and make you feel happy. There are many dishes that can be tried out with both ripe and raw mangoes. The raw mango is generally green in colour, though the ripe variety is available in a number of colours. Raw Mangoes are famous for pickling. There are hundreds of varieties of pickles that are prepared across the country. Each religion has their own method of preparing the same. The choice of pickles is immense and each and every one of them is tasty too. Raw Mangoes are also used in salads. Today I have prepared a salad with a difference.


In the southern part of India specially in Mangalore, Raw Mango Pachodi is very famous. This is a type of salad eaten by almost every GSB / Saraswath Konkanies. The taste buds gets tickled at the mere mention of the name Pachodi. This is a bit spicy though you can reduce the amount of spiciness. But then the taste is lost in the process. This Pachodi tastes best when its spicy, salty and tangy. You will love the taste of the same. There is not need of serving Pachodi with any other dish, though you may if you desire. This Pachodi can be relished as it is or sometimes it is added along with kurmura / puffed rice while serving, a sort of Bhel Puri Style.


Preparation of Pachodi is very simple. I prepare it a bit differently. I add sambar powder instead of chilly powder. You can add either of the two. But given the choice I have always opted for sambar powder for the variety of flavour imparted as there are many ingredients added in the making of Sambar Powder. Also instead of salt, you can add kala namak, a pinkish sort of powdered rock salt, which again gives a chatpata taste to the same.


For Pachodi : Wash and wipe clean 2 medium sized raw mangoes. Slice off the stem part at the top of the mangoes and then slice them and cut it into fine pieces discarding off the inner seed. Retain the skin portion while chopping into pieces. The pieces should be cut very finely. Peel off the skin of 2 medium sized cucumber and chop into fine pieces. Put both raw mangoes and cucumber pieces along with 1 cup of pomegranate seeds in a wide steel bowl. Mix altogether well gently. Do not apply force, we do not want the cucumber to mash or leave water. .


Add to the above mango cucumber mixture one teaspoon of kala namak / ordinary salt, 1 large tablespoon of sampar powder, 1 tablespoon of prepared hing water or 1 tsp hing powder and mix well. Garnish with 2 tablespoon of finely chopped coriander leaves. Check the seasoning and add in salt or spices if required. Lastly add 2 tablespoon of coconut oil and mix well. Serve the Pachodi immediately lest it will be a little limp. Pachodi should always be prepared immediately and served fresh. You can chop the raw mangoes and keep them in a box beforehand in the fridge if required, but the rest of the preparations are best if prepared fresh. Enjoy the Spicy, Salty and Tangy taste of the Pachodi with friends and relatives. 

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