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Manga Pachadi | Raw Mango Pachadi

5 from 2 votes
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Course: Pachadi
Cuisine: Indian
Author: Vidya Srinivasan


  • Raw mango - 1 peeled, chopped bite-sized
  • Powdered Jaggery - 1/4 cup heaped
  • Tamarind water - 1 tablespoon Optional
  • Rice flour - 1/2 teaspoon
  • Turmeric powder - generous pinch
  • chilli powder - pinch
  • Salt - a pinch
  • Ghee/Oil- 1 teaspoon I used Ghee
  • Cardamom powder - 1/8 teaspoon
  • Mustard seeds - 1/4 teaspoon


  • Firstly in a cooker separator add chopped raw mango, pinch of turmeric powder powder, pinch of salt and 1 tablespoon 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


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  1. The raw Mango I used was not sour, so I added little tamrind extract for sourness, you can skip it according to the taste
  2. Rice flour addition helps in thickening the Pachadi, can skip it
  3. Avoid adding rice flour directly to the pachadi as it might turn lumpy
  4. Instead of using pressure cooker can also cook mangoes directly in the pan
  5. You can use red/green Chilli while tempering
  6. Usually the Pachadi is prepared with raw Mango but ripe mangoes can be used if desired
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