Manga pachadi is a sweet dish prepared with raw mango and jaggery. It’s usually prepared during Tamil new year to add some sourness to the food. Pachadi can be prepared within 15 minutes.
I love festival for one main reason, yes yes it’s the food. Wide spread of the dishes make it so special. Any festival I remember is all about cooking variety of recipes. I miss one thing after coming to US, food on banana leaves. In our chennai house, banana leaves vendor was so close and just because I like having food in banana leaves. Amma gets it even during weekends. Here it’s not common and it’s very expensive.
Tamil new year is on April 14 th. According to Tamil calendar that’s is first day of the year. Farmers celebrate it so special. In our home on Tamil new year Amma makes wide spread of dishes. In pachadi category Manga and Vepambo pachadi will be there. She explains me that we might faces lot of ups and down in the coming new year to take everything positively we have Sourness, bitterness, sweet flavour.
Raw mango pachadi can be prepared within 15 minutes. Pressure cook the manga and soaking the jaggery parallely saves lot of time.
Ever since childhood, whenever I see mangoes at home I ask Amma to prepare Pachadi. Though it’s a great side, I always prefer having it as dessert:-)
Traditional Mango Pachadi with have Chilli Powder/Chilli for the hotness, but since I prefer the Pachadi to be fully I skip it.
Ingredients
- Raw mango - 1 peeled, chopped bit sized
- Powdered Jaggery - 1/2 cup heaped
- Tamrind pulp - 1/8 tsp Optional
- Rice flour - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Salt - a pinch
- Ghee/Oil- 1 tsp I used Ghee
- Mustard seeds - 1/4 tsp
Instructions
- Soak jaggery in 1 cup + 1/4 cup of hot water, After the jaggery completely melts in water, strain the impurities
- In a pan, add jaggery syrup and bring to boil. Add the cardamom powder; mix well and cook for 2- 3 minutes
- Pressure cook the chopped Mango with water till immersing level and cook for 1 whistle
- In a pan add ghee and after it is hot add muatard seeds and temper. Add the cooked mangoes, jaggery syrup, cardamom Powder, salt and tamrind pulp and boil; cook for 5 - 7 minutes
- In a small bowl add rice flour and 2 tsp of water; mix well without lump add it to the Pachadi and boil for 2-3 minutes and swtich off
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Notes
- The raw Mango I used was not sour, so I added little tamrind extract for sourness, can skip it according to the taste
- Rice flour addition helps in thickening the Pachadi, can skip it
Instead of using pressure cooker can also cook mangoes directly in the pan - Can add Chilli Powder while boiling or red/green Chilli while tempering for hotness
- Usually the Pachadi is prepared with raw Mango but ripe mangoes can be used if desired
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Ingredients:
Raw mango – 1, peeled, chopped bit sized
Powdered Jaggery – 1/2 cup heaped
Tamrind pulp – 1/8 tsp (Optional)
Rice flour – 1/4 tsp
Turmeric powder – 1/4 tsp
Salt – a pinch
Ghee/Oil- 1 tsp ( I used Ghee)
Mustard seeds – 1/4 tsp
How to make Mambazha Pachadi with step by step pictures:
- Soak jaggery in 1 cup + 1/4 cup of hot water, After the jaggery completely melts in water, strain the impurities
- In a pan, add jaggery syrup and bring to boil. Add the cardamom powder; mix well and cook for 2- 3 minutes
- Pressure cook the chopped Mango with water till immersing level and cook for 1 whistle
- In a pan add ghee and after it is hot add muatard seeds and temper. Add the cooked mangoes, jaggery syrup, cardamom Powder, salt and tamrind pulp and boil; cook for 5 – 7 minutes
- In a small bowl add rice flour and 2 tsp of water; mix well without lump add it to the Pachadi and boil for 2-3 minutes and swtich off
Looks delicious Vidya. Making me hungry
Amma makes tasty raw mango pachadi, its been a while and this reminds me of that! Beautiful post Vidya!
Thanku Mullai:-)
It’s got my tongue on a tapping spree. Looks utterly mouthwatering. Would love to reach out for that bowl of tangy yumminess.
Thanku Piyali:-)
My all time favorite! That’s a great tip about increasing sourness with tamarind. 🙂
Thanku Apsara:-)
Mango saga- am drooling at each of your mango dish- awesome dear ….
Thanku Chitra:-)
I would love it as a dessert too, it sounds wonderful. Mango is one of my favorite fruits.
Thanku Suzanne:-)
Looks super delicious! 🙂 Love your serve ware 🙂
It looks awesome! i love it!
Thanku Marcela:-)
This is a wonderful pachadi, Vidya. I can only imagine how the tastes of sour tamarind, tangy raw mango, and sweet jaggery meld together. 🙂
Cannot wait to try!
Thanku Aruna:-)
Wooooow i m big fan of mango & dis is incredible sweet Vidya <3 feel to dig right now
Thanku Linda:-)
Very yummy pachadi.. So tangy perfect for anything
Thanku Veena:-)
Its so delicious, tempting dear!Wish I could have bowl 🙂
Thanku Kushi:-)
Mango pachadi looks yumm. my favorite.
Thanku Swathi:-)
looks like summer is here. Great flavours and colors:) Beautiful
Thanku Shweta:-)
Yummy pachadi!! perfect for the mango season!!
Thanku Sundari:-)
I am enjoying the mango recipes! Looks delicious Vidya 🙂
The colour and texture looks very delightful. This pachadi looks more like a jam and would be a good side for rotis!
Hi Vidya, this is my favorite pachdi, i can eat with anything like roti or rice. Nice colour .
Reminds me of those days when we used to eat it during the functions. That sour and sweet taste. Wonderful recipe Vidya!
Manga pachadi looks delicious..