Ripe Mango Pachadi Recipe | Mambazha Pachadi Recipe
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.
Equipment
Cooking pot
Blender
Ingredients
- 2 large Ripe Mangoes chopped finely
- 1 teaspoon Turmeric powder
- 1 cup Curd (Plain Yogurt)
- 2 tablespoon Sugar
- Salt to taste
For Grinding
- 1` cup Coconut
- 1 teaspoon Cumin seeds / Jeerakam
- 1 no Green chillies
For Seasoning
- 1 teaspoon Mustard seeds
- 2 no Dry Red chilli
- 1 sprig Curry leaves
- 1 tablespoon 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
Nutrition Facts
Ripe Mango Pachadi Recipe | Mambazha Pachadi Recipe
Serving Size
1 servings
Amount per Serving
Calories
231
% Daily Value*
Fat
13
g
20
%
Saturated Fat
10
g
63
%
Polyunsaturated Fat
0.4
g
Monounsaturated Fat
1
g
Cholesterol
8
mg
3
%
Sodium
35
mg
2
%
Potassium
369
mg
11
%
Carbohydrates
28
g
9
%
Fiber
4
g
17
%
Sugar
24
g
27
%
Protein
4
g
8
%
Vitamin A
1211
IU
24
%
Vitamin C
50
mg
61
%
Calcium
98
mg
10
%
Iron
1
mg
6
%
* Percent Daily Values are based on a 2000 calorie diet.