Mango Pachadi is a delicious yummy sidedish dish prepared by cooking raw mango es in jaggery syrup, along with tempered spices. Mango Pachadi is a sweet & tangy saucy side dish for rice meal that is relished by all for its taste. Mango Pachadi Recipe is described in this post with step by step pictures.
Mango Pachadi is a must make dish for Tamil New Year. It is one of our family favourites. Mango Pachadi is served as a sidedish along with meals.
About Mango Pachadi
Mango Pachadi is a tangy sidedish traditionally made for Tamil New Year. Mango Pachadi is also known as Mangai Pachadi as we call it in Tamil.
I always felt our ancestors had a reason for most of the traditions they followed and dishes they prepared though sometimes we are not aware of the reason. Mango Pachadi made for Tamil New Year is said to have all 6 flavours just like life which is a combination of 6 emotions:
- Sweet (Inipu) – Jaggery is used for sweet
- Salt (Uppu) – Salt for salty nature.
- Spice (Karam) – Red Chillies for spice. You can even add red chilli powder.
- Bitter (Kasapu) – Traditionally neem flower is roasted and added at the end to bring bitterness to this pachadi.
- Sour (Pulipu) – Mango for sourness.
- Astringency (Thuvarpu) – Turmeric powder for astringency.
Mango Pachadi 2 ways
I have shared 2 recipes for Mango Pachadi:
- Method 1 : This method is the traditional mango pachadi recipe which does not use coconut with chunky mango pieces cooked in jaggery syrup.
- Method 2 : This is ammas version of making mango pachadi without skin more like jam in consistency with the addition of coconut paste to thicken.
Mango Pachadi Ingredients
- Raw Mango – Raw mango is the star ingredient of this pachadi. Use kili mooku manga for best taste. You can add raw mangoes cut into pieces with skin or without skin.
- Jaggery – You can use powdered jaggery or grate block jaggery and make syrup. The color of the syrup mainly depends on the jaggery variety used.
- Turmeric powder – Turmeric powder is added for color and taste.
- Tadka – A simple tadka is made by heating oil crackling mustard seeds, curry leaves, red chillies and hing.
You can check out other Tamil New Year Recipes and Payasam Recipes that I posted earlier.
If you have any more questions about this Mango Pachadi Recipe do mail me at [email protected] In addition, follow me on Instagram, Facebook, Pinterest ,Youtube and Twitter .
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Mango Pachadi
Ingredients
- 1 medium sized raw mango Approx 2 cups chopped
- 1/2 cup heaped jaggery powdered
- salt as required
- 1 tsp mixed with 3 tsp water rice flour
- 1/4 tsp turmeric powder
- salt to taste
To Temper:
- 1 tsp mustard seeds
- 2 red chillies
- few curry leaves
- a pinch hing
- 2 tsp oil
Instructions
- 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.
- Wash the raw mango well, trim the edges.
- Chop them into cubes. Discard the seed part.
- Take chopped mango in pan along with water till immersing level.
- Let it cook for few mins until mangoes become soft.
- Add jaggery syrup. 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.
- Add rice flour paste, and let it boil in low flame for 2mins.
- Then add the tempering, mix well and switch off.
- Serve Mango Pachadi warm with rice and sambar.
Video
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.
Mango Pachadi Recipe Step by Step
- 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.
- Wash the raw mango well, trim the edges. Chop them into cubes.Discard the seed part.
- Take chopped mango in pan along with water till immersing level.Let it cook for few mins until mangoes become soft.Add jaggery syrup.
- 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.
- Add rice flour paste, and let it boil in low flame for 2mins.This is added to thicken the pachadi a bit else it will be watery. Then add the tempering, mix well and switch off.
Serve warm with rice and sambar.
Expert Tips
- Adjust jaggery syrup according to the sourness of raw mango.
- I used kili mooku maanga.You can use any variety of raw mango.
- Adding rice flour paste is also optional, it is just to give thickness to the curry.
- This keeps well for 2-3 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.
Variations
- You can either add rice flour paste to thicken the pachadi or add coconut paste as in second method.
- Cut mangoes can be added with skin or without skin as per your preference.
- I used paagu vellam(jaggery) for color and taste. You can use regular jaggery too.
Storing and Serving Suggestion
Mango Pachadi is served as a sidedish along with meals on Tamil New Year day. This keeps well for a day in room temperature and for 2 days if refrigerated.
FAQs
1.What is Mango Pachadi?
Mango Pachadi is a delicious yummy sidedish dish prepared by cooking raw mango es in jaggery syrup, along with tempered spices. Mango Pachadi is also known as Mangai Pachadi as we call it in Tamil.
2.Why do we make Mango Pachadi for Tamil New Year?
Mango Pachadi is said to have 6 flavours of life which is sweet, salt, spice, bitter, sour and astringent. So this is traditionally prepared for Tamil New Year festival.
3.How to serve Mango Pachadi? What to serve Mangai Pachadi with?
Mango Pachadi is always served with full meals for Tamil New Year. But if you are making on regular day just make it as one of the sidedishes along with curry and kootu for rice.
Mango Pachadi Version 2
Mango pachadi is my favorite, esp with curd rice….the combination is so so tasty. This is the method amma follows, so the recipe is from her.The tanginess in the mangoes, sweetness from the jaggery, the spiceness from the chillies…all blended together…yummmm!!
Ingredients
- Raw mango – 1 medium sized (1.5 cups chopped)
- Powdered Jaggery – 1/3 cup heaped(I used paagu vellam)
- Salt – as required
- Coconut grated – 2.5 tbsp
- Turmeric powder – 1/2 tsp
To Temper:
- Mustard seeds – 1 tsp
- Urad dal – 1/2 tsp
- Green chilliies – 2 slitted into half
- Curry leaves – few
- Hing(perungayam) – a pinch
- Oil – 2 tsp
Method:
1.Wash the mangoes, peel off the skin and chop them into small pieces.Transfer this to a pressure cooker along with turmeric powder and little water say 1/4 cup.Pressure cook for 2 to 3 whistles or until soft.
2.Meanwhile in a pan add jaggery along with little water(immersing water)…heat it up for few mins till its slightly thick.Strain to remove impurities.
3.By now the mango must have turned mushy, add jaggery syrup mix well in low flame. Allow it to boil till it becomes jam consistency.Grind coconut with little water to a fine paste.
4.Add the coconut paste,bring to a boil.Meanwhile heat oil, add the items listed under ‘to temper’ allow it to splutter. Transfer the tempered items to the pachadi.Give a quick stir.
Serve it with curd rice!
Tangy yummy pachadi is ready. You can have it with curd rice or even sambar rice.
- Alternatively you can add rice flour water paste too to thicken the mixture. If you are planning to store for 2 days then use rice flour paste instead of coconut.Do not add more rice flour , it will change the taste of the pachadi.
- You can even boil the mangoes in a container if you want it more in piece form. I always pressure cook it as we love the jam consitency.
- The ultimate combination is with curd rice, try once and see and am sure you will thank me for it.
- Choose a mango that is slightly ripe, which is apt for this pachadi. The color of the pachadi totally depends on the amount of turmeric powder and the jaggery variety.I used paagu vellam so got a darker shade.
Supriya Nair
That looks so mouthwatering.
srinivasan
yessss
Geeta
Thank u,
Awasome made it