1. Small Mambazham - 8 to 10 (Nadan Mambazham )
2.Red chilli powder - 1 tsp
3.Turmeric powder - 1/2 tsp
4.Grated coconut - 1 cup
5.Jeerakam/Cumin seeds - 1/2 tsp
6.Jaggery - 1 medium size piece
7.Salt
8.Coconut oil - 2 tsp
9.Mustard seeds - 1/2 tsp
10.Red chilli - 2
11.Curry leaves
Preparation
1.Cook the mambazham with red chilli powder,turmeric powder ,salt and water .If you are using small mangoes do not cut it put it as whole.If big one you are using cut it in to pieces.
2.When it becomes almost cooked add the jaggery grated to it.Then stir it continuously.
3.Crush the coconut with jeerakam and add this to the mambazha pachadi.
4.Cook it for 3 mts and then turn off the fire.
5.Heat the oil in a pan and splutter the mustard seeds ,curry leaves and red chillies .Pour this to the mambazha pachadi.Now it is ready to be served.
