"Taushe- Ambuli Pachodi/ Cucumber- Raw Mango Masala Salad/ Chutney" ... a little bit of chutney served with dosa, idly, appo etc. always enhances the taste of the dish taking it to another level ... pachodi is a similar chutney sort of a dish but with addition of masala along with grated veggies, and is usually served as a side dish with rice items ... "Chitranna- Pachodi" is one of the best combinations often served in southern parts of India ... I have lovely childhood memories of Amma serving this Pachodi with Mavinkai Chitranna and to date this combo has been continued in my home without making any changes ... Yummilicious ....
** What do I say about this delicious tangy tasting "Cucumber- Raw Mango Pachodi" but to inspire you to try it out and relish yourself to know about its unique taste. Pachodi is a dish that is almost similar to chutney and though I really have no idea why it is called pachodi instead of chutney. I really love the name given as it differentiates the two on their minute difference. Here the raw mango/ ambuli is added both while grinding masala as well as later by either cutting them into small pieces or grating. My guess on the difference between the two is, while chutney is ground all together into a smooth paste, pachodi includes veggie gratings along with ground masala.
** Pachodi tastes best served with Chitranna or spiced rice dishes that are not heated and is served at room temperature. Amma always served "Taushe- Ambuli Pachodi/ Cucumber- Raw Mango Masala Salad/ Chutney with Mavinakai Chitranna (Raw Mango Masala Rice)" and to date I have not found a better combination as they complement each other so well. If you live in Maharashtra then I am sure you have heard about the famous Kokum Kadhi which too taste great served along with these two dishes, making it a lovely meal to end with. The whole combo is slightly on the tangy/ tart side on taste and one does need to develop taste for the same, so be prepared.
** Both "Taushe- Ambuli Pachodi/ Cucumber- Raw Mango Masala Salad and Mavinakai Chitranna (Raw Mango Masala Rice)" are best served immediately on preparation as it is not cooked on addition of masala nor can it be reheated. The only option if you need to eat it later is to keep it immediately in fridge and thaw for 10-15 minutes before serving. However, though I would not recommend it much unless you have no option as it does lose out on taste. So prepare this combo fresh and enjoy whenever you have enough time to spare especially on holidays/ weekends or for dinner. During summer plenty of raw mangoes are available and its the best time to prepare this dish.
** Here is my Amma's recipe for "Taushe- Ambuli Pachodi/ Cucumber- Raw Mango Masala Salad/ Chutney" ... try it, tastes great ....
** Ingredients :
Raw Mango/ Ambuli/ Kairi/ Mavinakai : one medium sized
Cucumber/ Taushe/ Khakdi/ Sautekayi : 2 medium sized
Salt/ Namak/ Meeta : to taste
** Masala to be Ground :
Coconut/ Soyi/ Nariyal : 1/2 cup freshly grated
Green Chilly/ Tarni Mirsanga/ Hari Mirchi : 3-4
Raw Mango/ Ambuli/ Kairi/ Mavinakai : one medium sized
** For Tempering/ Pannaka/ Tadka :
Coconut Oil/ Narlel Tela/ Nariyal Tel : 1 tblsp
Urad Dal/ Black Gram Dal/ Uddina Bele : 1/2 tsp
Mustard Seeds/ Rai/ Sasam : 1 tsp
Hing/ Asafoetida Powder : 1/4 tsp
Curry Leaves/ Kadipatta/ Karbevu : 8-10 fresh ones.
** Wash, wipe dry and slice off the stem portion of the raw mango/ ambuli. Now either grate it or chop it into fine pieces discarding the inner seed. Peel the outer skin of cucumber/ taushe and chop them also into small pieces. Add both the mango and cucumber pieces in a bowl, mix well and keep it aside ready.
** Masala to be Ground : Wash, wipe dry and slice off the stem portion of the raw mango (ambuli) and chop it into fine pieces discarding the inner seed. Add it into a mixer grinder along with freshly grated coconut (soyi), green chillies (tarni mirsanga) and grind to a fine paste adding water as is required only.
** Add ground masala into a bowl along with prepared and kept raw mango- cucumber pieces/ gratings, salt to taste and mix well. Add in required amount of water to bring the pachodi to required thickness and mix well. The mixture should be thick in consistency (as that of regular chutney) so be careful while adding water.
** For Tempering/ Pannaka/ Tadka : Heat coconut oil in a small tadka pan, when hot add urad dal and fry until it changes the color lightly, now add mustard seeds and when they begin to splutter add hing, curry leaves and fry together for a few seconds. Remove and pour this over the pachodi and mix well.
** Note : Addition of coconut oil/ nariyal tel is Optional and you can use any other edible oil of your choice. Coconut oil enhances the taste of the dishes when used for tempering and is most loved by GSB Konkani Saraswats. It is individual preference, however, I do suggest you give it a try, it is healthy too.
** Cover the "Taushe- Ambuli Pachodi/ Cucumber- Raw Mango Masala Salad/ Chutney" and keep it aside for 10 minutes for the tempered flavours to be infused well with it. Before serving if you find that the pachodi has turned out two thick then add some boiled and cooled water and mix well, also check if salt is needed.
** "Taushe- Ambuli Pachodi/ Cucumber- Raw Mango Masala Salad/ Chutney" is done and ready to be served. Tastes best served with Mavinakai Chitranna or any other chitranna like amla chitranna or any other spiced rice dishes. Do try this dish during summer days when raw mangoes are available in plenty, it makes for a good meal as due to rising heat one prefers to eat something lighter and this one fits in well be it tastes or when it comes to digestion. I am sure it will be loved by all.
** For "Mavinakai Chitranna" Recipe, Please follow the link given below ....
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