Mango Pachadi Recipe | Mangai Pachadi Recipe
Mango Pachadi is a delicious side dish prepared by cooking raw mangoes in jaggery syrup, along with tempered spices. Mango Pachadi is a sweet and tangy side dish for rice meal that is relished by all for its taste. Make Mango Pachadi Recipe with the help of step by step pictures and video for easy understanding.
Servings2
Ingredients
- 1 medium sized raw mango Approx 2 cups chopped
- 1/2 cup heaped jaggery powdered
- 1 teaspoon mixed with 3 teaspoon water rice flour
- 1/4 teaspoon turmeric powder
- salt to taste
To Temper:
- 2 teaspoon oil
- 1 teaspoon mustard seeds
- 2 red chillies
- few curry leaves
- a pinch hing
Instructions
- First take 1 teaspoon rice flour in a bowl.
- Add around 3 teaspoon water to it. Mix it well without any lumps and set aside.
- To a sauce pan add 1/2 cup jaggery along with 1/3 cup water.
- Switch on the stove and let it boil. Let jaggery dissolve completely. After jaggery dissolves let the syrup boil for 3-5 minutes until slightly thick - no string consistency needs to be checked. Switch off and set aside.
- To a kadai / pan - add cut raw mangoes along with 1/4 teaspoon turmeric powder and water till immersing level. Do not add more water. I used 2 small raw mangoes.
- Let it cook in low medium flame.
- Check by pressing with a spoon it should be soft.
- It should not be too mushy, just cooked soft.
- Now strain and add the prepared jaggery syrup.
- Let it boil and cor 2 minutes.
- Now add rice flour paste. This is added to thicken the curry.
- Give a quick mix and let it cook for few more minutes.
- To a tadka pan heat 2 teaspoon oil - add 1 teaspoon mustard seeds let it crackle then add few curry leaves, 2 red chilies along with a pinch of hing. Give a quick mix and switch off.
- Add tadka to the pachadi.
- Mix well and switch off.
- Enjoy!
Video
Notes
- Cut mangoes can be added with skin or without skin as per your preference.
- 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.
- You can replace red chilies with green chilies too.
- 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 at times.
- You can either add rice flour paste to thicken the pachadi or add 2 tablespoon coconut paste.
- I used paagu vellam(jaggery) for color and taste. You can use regular jaggery too.
- 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.
- 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.
Nutrition Facts
Mango Pachadi Recipe | Mangai Pachadi Recipe
Amount Per Serving (75 g)
Calories 351
Calories from Fat 45
% Daily Value*
Fat 5g8%
Saturated Fat 0.5g3%
Trans Fat 0.01g
Polyunsaturated Fat 1g
Monounsaturated Fat 3g
Sodium 7757mg337%
Potassium 343mg10%
Carbohydrates 74g25%
Fiber 3g13%
Sugar 67g74%
Protein 3g6%
Vitamin A 1928IU39%
Vitamin C 303mg367%
Calcium 89mg9%
Iron 2mg11%
* Percent Daily Values are based on a 2000 calorie diet.
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