Monday, April 13, 2015

Mango Pachadi Recipe, Maanga Pachadi - Tamil New Year Special

Happy Tamil New Year 2015!
Mango pachadi Recipe

Mango Pachadi is a must recipe for Tamil New Year.I have already posted a version of Maanga Pachadi, this recipe is just a variation amma makes but wanted to jot down as a separate post and this Tamil New Year is the occasion for it.

You can check out other Tamil New Year Recipes and Payasam Recipes that I posted earlier.

Mango pachadi Recipe

Mango pachadi Recipe

Preparation Time:10 minutes | Cooking Time : 15 mins | Serves:3
Recipe Category: Pachadi | Recipe Cuisine: South Indian

Raw mango - 1 medium sized (2 cups chopped)
Powdered Jaggery - 1/2 cup heaped
Salt - as required
Rice flour - 1 tsp mixed with 3 tsp water
Turmeric powder - 1/4 tsp
Salt - to taste

To Temper:

Mustard seeds - 1 tsp
Red Chillies - 2
Curry leaves - few
Hing(perungayam) - a pinch
Oil - 2 tsp


  1. Soak jaggery in warm water(till immersing level, I used 1/4 cup) , crush it well. Then heat it up until it is slightly thick (no string consistency needs to be checked).Strain and keep aside.
    How to make jaggery syrup
  2. Wash the raw mango well, trim the edges. Chop them into cubes.Discard the seed part.
    How to make mango pachadi - Step1
  3. Take chopped mango in  pan along with water till immersing level.Let it cook for few mins until mangoes become soft.Add jaggery syrup.
    How to make Mango pachadi - Step2
  4. Let it cook for 5mins in simmer.Add required salt.When the mangoes are nicely blended with the jaggery syrup, you can start with tempering in parallel.In a tadka pan heat oil - add mustard seeds,red chillies,hing and curry leaves let it splutter, keep it ready.
    How to make Mango pachadi - Step3
  5. Add rice flour paste, and let it boil in low flame for 2mins.Then add the tempering, mix well and switch off.
    How to make Mango pachadi - Step4
Serve warm with rice and sambar.
Mango pachadi Recipe

My Notes:

  • Adjust jaggery syrup according to the sourness of raw mango.
  • I used kili mooku maanga.You can use any variety.
  • Adding rice flour paste is also optional, it is just to give thickness to the curry.
  • This keeps well for 3 days if refrigerated.
  • If you prefer to peel off the skin of raw mango then peel it.You can even add mango seed but i usually discard it.Amma adds it attimes.
Mango pachadi Recipe

Written by: SHARMILEE J

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