Peel the skin of mango and cut into long thin pieces.
Cook it in 100 ml of tamarind juice. When its cooked well, add the jaggery.
Simmer well until the jaggery flavour is lost. Add a pinch of salt.
Season with mustard, black gram dal and chillies.
Mix a tsp of rice flour with a little water and add it. Remove from fire. Curd may be added if necessary. If mango is too sour do not add tamarind juice. Ripe mangoes can also be used to prepare pachadi in the same method.
Bawarchi of the Week
Priya Suresh lives in Paris and cooks delicious South Indian food with a French touch.