Ingredients:
- 2 cups grated raw mango
- 1 & 1/2 cup grated coconut
- 10 red chillies
- 1 table spoon jaggery
- big piece hing/asafoetida
- 1/2 cup moong daal (optional)
- Salt as per taste
Preparation:
- Add 1/2 tea spoon of salt to the grated raw mango and leave it for 5 mintues to remove the excess water from it. After 5 mintues, squeeze it and remove the extra water.
- To prepare the chutney, coursely grind 1 & 1/2 cup of grated coconut, 10 red chillies, 1 table spoon jaggery, one big piece hing/asafoetida, salt as per taste with very little water.
- Add this chutney to the grated mango and mix it well. Adjust salt, jaggery and add red chilli power if required as per taste. Ambli pachdi is ready to be served.
- In case you want to add moong daal to the pachdi, then soak 1/2 cup moong daal for an hour. Rinse water and dry it for 15 to 30 minutes. Soaked moong daal should be completely dry before adding to pachdi.
Mix it well, adjust the salt, jaggery as per taste and moong daal ambli pachdi is ready to be served. It goes well with rice, roti, chapati or dosa.
Special Tips:
Moong daal is optional, but if added will enhance the taste. It goes well with rice, roti, chapati or dosa.
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