“Maanga Pachadi” is my all time favorites. This is a must in Weddings and Festivals. I would ask even 5 helpings to the serving guy in the wedding, without being ashamed about it. My mom used to do it just like that, coz she knows that I love it. This dish in particular is done on Tamil New Year’s day. The term “arusuvai”- means 6 tastes. The speciality of this dish is, it has all the 6 tastes, our taste buds would recognize and the reason why its done on New Year’s day is to signify, Life is composed of Ups and Downs and Victory and Defeat, Happiness and Sorrow. These are the ingredients with 6 tastes.
- Mango- Sour.
- Green Chilly- Pungent or Hot and Spicy.
- Methi seeds & Vepampoo or Neem Flower- Bitter.
“Ayurveda” mentions including all 6 tastes in a meal for optimal nutrition. Each taste feeds our mind, body, senses, and spirit in its own unique way. From a modern nutritional perspective, the 6 Tastes satisfy each of the major dietary building blocks. Sweet foods, for example, are rich in fats, proteins, carbohydrates, and water, whereas Bitter and Astringent foods are high in vitamins and minerals.
The brain sends the body signals when it requires energy in the form of food. By incorporating all 6 Tastes into each meal, we ensure that these signals are adequately met, thus avoiding food cravings or the over-consumption of certain foods.
Taste-Primary actions,(Common Sources)
Sweet -Builds tissues, calms Nerve, (Fruits, Grains, Natural sugars).
Sour -Cleanses tissues, increases absorption of minerals, (Sour fruits, Yogurt, fermented food).
Salt-Improves taste, Stimulates digestion, maintains electrolyte balance, lubricates tissues, ( Natural salts, sea weeds).
Bitter -Detoxifies and lightens tissues, (Dark leafy vegetables, bitter guard, herbs).
Pungent -Stimulates digestion, metabolism, ( Chilly peppers, garlic, herbs,spices).
Astringent– Absorbs water, tightens tissues, antiinflammation, (Turmeric, legumes, raw fruits,veggies).
- Sour Mango-1.
- Salt- To taste.
- Turmeric powder-1/2 tsp.
- Jaggery scraped-1/2 cup.
- Green chilly-2.
- Mustard seeds-1/4 tsp.
- Asafoetida-a pinch.
- Fenugreek seeds or Methi seeds-1/4 tsp.
- Curry leaves-5.
- Neem flowers or Vepampoo-1/4 tsp.
- Oil-1tsp for seasoning.
- Peel the skin of Mango and cut them into thin sheet like pieces.
- Add Salt, turmeric powder and add just enough water and cook it.
- Add jaggery, after the mango is cooked and wait until it melts.
- Keep oil and add mustard seeds. Once the mustard splatters, add green chilly, methi seeds, asafoetida, curry leaves and finally neem flowers.
- Remove from heat and enjoy a tasty and healthy mango pachadi.