Mango pachadi also known as Mambazha pachadi (sweet mango pachadi), is a traditional South Indian dish that represents the vibrant flavours of ripe mangoes. This sweet and tangy pachadi is a staple in many south Indian households, especially in Kerala. It is often served during festive occasions like Onam Sadhya, Tamil new year, vishu etc. This recipe is usually served with rice in a banana leaf. It is a simple and easy to make recipe.
Mango Pachadi Recipe
As soon as you start making this pachadi the aroma of sweet mangoes just fills your house. This can go perfect with any pulao or with any spicy dishes. I hope you will try this. I am giving you step by step recipes with pictures.
Jump to:
About Mango Pachadi
My mom used to make mango pachadi for us every year during Tamil new year / Vishu ( kerala new year ). She would spend hours in the kitchen, carefully selecting the fresh and ripe mangoes and cooking them with jaggery and spices to create a delicious pachadi. The aroma of the dish would fill the entire house, and we sisters would eagerly wait for her to serve it to us. Mom cooking is always the best! It brings back so many memories from my childhood and the glorious times we ( sisters ) spent with my mom in the kitchen.
There are two versions of mango pachadi. One is using ripe mangoes and the other is using raw mangoes. The version I have shared here is sweet mango pachadi. You can also check my blog for raw mango pachadi recipes. Mango pachadi is a celebration of flavours and tradition that brings family together. It remains a beloved recipe in many south Indian celebrations.
The sweetness of the ripe mangoes, paired with tangy yogurt, coconut paste and tempered with mustard seeds and chilli adds a subtle, heat and depth of flavour. The tempering process enhances the overall tastes, making it a staple dish at every home. This recipe is a versatile dish that can be served as a side dish with rice, pulao or enjoyed on its own.
Similar Pachadi Recipes
Why does this recipe work
Mango pachadi is a traditional south Indian recipe that is incredibly easy to make and showcases the delightful combination of ripe mangoes, with a hint of sweetness and spiciness and a pungent twist from tempered mustard seeds.
Easy to make : Mango pachadi uses minimal ingredients and requires simple cooking. The dish can be put together in under 30 minutes.
Nutritional : Mangoes are rich in vitamins, when combined with yogurt ,they provide probiotics which are good for your gut health. It is not only delicious, but also a nutritional value to your meals.
Why do I love this recipe - Mango pachadi is my family favourite. It’s so special to me because it reminds me of my mom. She makes the best pachadi in the whole world. She would make this with so much ease and it tastes divinely. As the vishu, Tamil new year is approaching, I pushed myself to do this recipe. The kids at home totally enjoyed it. This recipe is passed down from generation to generation, with each person adding their own unique twist and variation to the pachadi.
Cultural significance : The pachadi are usually served in a banana leaf meal during south Indian festive occasions like Ugadi, Tamil new year, vishu or even during weddings. It is used to represent the significance of six tastes of life like sweet ( jaggery ), spice ( chillies ) , sour ( mango ), salt, bitter ( neem flower ) and astrigent ( turmeric / mango ).
Ingredients
Ripe mangoes : You can use any mango variety for this pachadi. Make sure it is sweet and ripe. Ripe mangoes provide sweetness and a soft, pulpy texture.
Turmeric powder : It adds a subtle earthy flavour and a vibrant yellow color to the recipe. Generally turmeric powder is used for their antiseptic properties.
Jaggery : Jaggery helps to balance the sweetness of mangoes and sourness of yogurt.
Salt : Salt helps to enhance the overall taste and flavour.
Coconut : Coconut is added to give a rich and creamy texture.
Cumin seeds : Cumin seeds provide a warm aroma to the spice paste and aids in digestion.
Green chilli : Green chilli is generally added to give a spicy kick to contrast with the sweetness of mangoes. It adds heat to the recipe.
Tempering : For tempering, mustard seeds, dry red chilli, curry leaves are used. For authentic taste and aroma, the pachadi should be tempered using coconut oil. Mustard seeds give the nutty flavour to the recipe. Curry leaves tempered using coconut oil provide an aromatic flavour.
Hacks
Pre-prep : Peel and chop the mangoes finely. Make sure the seeds are removed.
Aroma paste : The aroma and heat of the pachadi comes with this paste. It is prepared by grinding coconut, green chilli and cumin seeds / jeeragam. You can adjust the chilli quantity according to your preference.
Mambazha Pachadi (Step by Step)
|
| Take all your ingredients |
 |
| Take coconut, green chillies and cumin seeds in a blender |
 |
| make it into a smooth paste |
 |
| Take mangoes |
 |
| peel off the skins |
 |
| cut in very finely |
 |
| add that to the kadai |
 |
| add in turmeric powder and sugar |
 |
| pour in water |
 |
| add in salt and mix well |
 |
| bring to a boil |
 |
| simmer until cooked |
 |
| Add in coconut paste |
 |
| mix well and simmer for a while.. |
 |
| Switch off the flame and add in curd |
 |
| mix well |
 |
| make seasoning |
 |
| pour that in |
 |
| and mix |
|
| Serve |
Expert Tips
- The sweetness of the mangoes will determine the amount of jaggery or sugar needed.
- Cook them in low to medium flame to avoid burning. Also make sure to frequently stir them.
- Tempering is crucial, as it enhances the flavour of the pachadi. Make sure to temper using coconut oil for authentic taste and aroma.
- The consistency of the pachadi can be adjusted by adding little water.
- Beat the yogurt / curd until smooth before adding into the pan.
- Make sure to add the yogurt or curd after switching off the flame.
Storage and serving
Mango pachadi tastes best when served fresh. It can also be stored in the refrigerator in a sealed container for 2 to 3 days.
Serving : Mango pachadi traditionally served during Tamil new year, Onam sadhya in a banana leaf meal. It tastes great with rice, sambar and with a dollop of ghee on top.
FAQ
1.What is the difference between pachadi and raita ?
For pachadi, the main fruit or vegetable is cooked, added with some grounded ingredients and tempered. Whereas in raita, it is served with raw fruit or vegetables.
2. How long can I store mango pachadi ?
Store the mango pachadi in an airtight container inside the refrigerator. It stays good for 2 to 3 days.
3.Can I make it as a vegan ?
Absolutely! Yes, you can make this as vegan mango pachadi by adding any non flavoured greek yogurt.
4.Can I add neem flowers for tempering?
Definitely! You can add the fried neem flowers during tempering for traditional south Indian pachadi. To represent the six tastes of life, neem flower is added for bitterness in the traditional method.
Variations
Pineapple pachadi : Pineapple pachadi is a sweet and tangy recipe. It is prepared using ripe pineapple , yogurt and spices.
Cucumber pachadi : Cucumber pachadi is made using grated cucumber, yogurt, spices and coconut. It can be paired with rice or even as a salad.
Raw mango pachadi : Raw mango pachadi is a tangy and spicy recipe. It is made with raw mango, jaggery and tempered with mustard seeds, chilli. Person who loves raw mangoes should definitely try this.
Gongura pachadi : Gongura pachadi is a traditional Andhra recipe. It is made from gongura leaves ( sour spinach ) blended with spices and lentils. It tastes sour and spicy, pairs well with rice, roti.
Pumpkin pachadi : Pumpkin pachadi is made with cooked pumpkin, coconut, and yogurt, resulting in a creamy and comforting side dish. This pachadi also pairs well with rice.
More Pachadi Recipes
📖 Recipe Card
Ripe Mango Pachadi Recipe | Mambazha Pachadi Recipe
Equipment
- Cooking pot
- Blender
Ingredients
- 2 large Ripe Mangoes chopped finely
- 1 tsp Turmeric powder
- 1 cup Curd (Plain Yogurt)
- 2 tbsp Sugar
- Salt to taste
For Grinding
- 1` cup Coconut
- 1 tsp Cumin seeds / Jeerakam
- 1 no Green chillies
For Seasoning
- 1 tsp Mustard seeds
- 2 no Dry Red chilli
- 1 sprig Curry leaves
- 1 tbsp Coconut Oil
Instructions
- Grind coconut, green chillies and cumin seeds into a smooth paste and set aside. Peel and cut ripe mangoes very finely.
- Take mangoes, salt, sugar and turmeric powder in a kadai. Pour in water and cook until the mangoes are completely cooked. Add in ground coconut paste and mix well. Simmer for 5 mins.
- Switch off the flame and let it cool down. Add in curd and mix well.
- Make tempering heat coconut oil. Add in mustard seeds and let it crackle. Now add in dry red chilli and curry leaves. Pour this over the pachadi and mix well. Serve with rice.
Notes
- The sweetness of the mangoes will determine the amount of jaggery or sugar needed.
- Cook them in low to medium flame to avoid burning. Also make sure to frequently stir them.
- Tempering is crucial, as it enhances the flavour of the pachadi. Make sure to temper using coconut oil for authentic taste and aroma.
- The consistency of the pachadi can be adjusted by adding little water.
- Beat the yogurt / curd until smooth before adding into the pan.
- Make sure to add the yogurt or curd after switching off the flame.
Storage and serving
Mango pachadi tastes best when served fresh. It can also be stored in the refrigerator in a sealed container for 2 to 3 days. Serving : Mango pachadi traditionally served during Tamil new year, Onam sadhya in a banana leaf meal. It tastes great with rice, sambar and with a dollop of ghee on top.Nutrition
If you have any questions not covered in this post and if you need help, leave me a comment or mail me @[email protected] and I’ll help as soon as I can.
Follow me on Instagram, Facebook,Pinterest ,Youtube for more Yummy Tummy inspiration.
IF YOU MAKE THIS RECIPE OR ANYTHING FROM YUMMY TUMMY, MAKE SURE TO POST IT AND TAG ME SO I CAN SEE ALL OF YOUR CREATIONS!! #YUMMYTUMMYAARTHI AND @YUMMYTUMMYAARTHI ON INSTAGRAM!
Sanctified Spaces
Must try this recipe. I'm sure it tasted great. Nice clicks.
Suja
Flavorful and yummy pachadi,my favorite
Sandra Batista
Ficou com um aspeto fabulosoooo!!
Beijinhos
veena krishnakumar
Looks so yummy!!!!1I wish i could get mangoes here now!!
Gay Gourmet
I really love your site, the food looks amazing. I am going to try a few of your recipes. I am curious, I see you use 'curd' a lot. Is that just milk curd?
Aarthi
@gay Gourmet..Thanks for your comment...I am really happy that you loved my blog..The curd is just milk curd, which is also called as yogurt..
sujatha umesh
hello....all ur recpes are really super....eggless baking recipesr a blessing for people like me who do not use eggs....is the kadhai used in this recipe made of clay?? can we make the curry in an ordinary kadhai also?? keep up ur gud work...ur pictorial repreentation is really helpful...thnks for such an informative blog...
Aarthi
@sujatha umeshThank you...Yes i have used a earthern ware pot. You can use normal kadai too.