Manga pachadi | Raw Mango Pachadi with step-by-step pictures and video recipe. Check out the mango pachadi recipe. If you like the video pls SUBSCRIBE to my channel.
Manga pachadi is a sweet dish prepared with raw mango and jaggery. It’s usually prepared during the Tamil new year to add some sourness to the food. Pachadi can be prepared within 15 minutes.
I love festivals for one main reason, yes yes it’s the food. Widespread of the dishes make it so special. Any festival I remember is all about cooking a variety of recipes. I miss one thing after coming to the US, food on banana leaves. In our Chennai house, the 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 the Tamil calendar that’s is the first day of the year. Farmers celebrate it so special. In our home on Tamil new year, Amma makes the widespread of dishes.
In the pachadi category, Manga and Vepambo pachadi will be there. She explains to me that we might face a lot of ups and downs in the coming new year to take everything positively we have Sourness, bitterness, sweet flavor.
Raw mango pachadi can be prepared within 15 minutes. Pressure cook the manga and soaking the jaggery parallelly saves a 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 has Chilli Powder/Chilli for the hotness, but since I prefer the Pachadi to be fully I skip it.
Ingredients
- Raw mango - 1 peeled, chopped bite-sized
- Powdered Jaggery - 1/4 cup heaped
- Tamarind water - 1 tbsp Optional
- Rice flour - 1/2 tsp
- Turmeric powder - generous pinch
- chilli powder - pinch
- Salt - a pinch
- Ghee/Oil- 1 tsp I used Ghee
- Cardamom powder - 1/8 tsp
- Mustard seeds - 1/4 tsp
Instructions
- Firstly in a cooker separator add chopped raw mango, pinch of turmeric powder powder, pinch of salt and 1 tbsp of water
- Pressure cook for 2 whistles and let the pressure releases naturally
- Soak jaggery in 1/2 cup of hot water, After the jaggery completely melts in water, strain the impurities. Alternatively you can microwave for a minute
- In a pan add ghee and after it is hot add mustard seeds and temper
- Furthermore add jaggery syrup and tamarind water and bring it to boil
- Add cooked mangoes, pinch of turmeric powder, pinch of chilli powder; mix well and cook for 5 minutes
- In a small bowl add rice flour and little jaggery water; mix well without lump add it to the Pachadi
- Lastly add cardamom powder and boil for 3-4 minutes and turn off the stove
Video
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Notes
- The raw Mango I used was not sour, so I added little tamrind extract for sourness, you can skip it according to the taste
- Rice flour addition helps in thickening the Pachadi, can skip it
- Avoid adding rice flour directly to the pachadi as it might turn lumpy
- Instead of using pressure cooker can also cook mangoes directly in the pan
- You can use red/green Chilli while tempering
- 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 bite-sized
Powdered Jaggery – 1/4 cup heaped
Tamarind water – 1 tbsp (Optional)
Rice flour – 1/2 tsp
Turmeric powder – generous pinch
chilli powder – pinch
Salt – a pinch
Ghee/Oil- 1 tsp ( I used Ghee)
Cardamom powder – 1/8 tsp
Mustard seeds – 1/4 tsp
How to make Mambazha Pachadi with step by step pictures:
- Firstly in a cooker separator add chopped raw mango, pinch of turmeric powder powder, pinch of salt and 1 tbsp of water
- Pressure cook for 2 whistles and let the pressure releases naturally
- Soak jaggery in 1/2 cup of hot water, After the jaggery completely melts in water, strain the impurities. Alternatively you can microwave for a minute
- In a pan add ghee and after it is hot add mustard seeds and temper
- Furthermore add jaggery syrup and tamarind water and bring it to boil
- Add cooked mangoes, pinch of turmeric powder, pinch of chilli powder; mix well and cook for 5 minutes
- In a small bowl add rice flour and little jaggery water; mix well without lump add it to the Pachadi
- Lastly add cardamom powder and boil for 3-4 minutes and turn off the stove
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..