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.
Mango Pachadi is a must make dish for Tamil New Year which falls on April 14th every year. Mango Pachadi is served as a side dish along with full meals.
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About Mango Pachadi
Mango Pachadi is a tangy side dish traditionally made for Tamil New Year every year. Raw Mango Pachadi is a sweet and tangy dip that is packed with taste and flavors from raw mangoes, jaggery and a seasoning.
Tamil New Year, also known as Puthuvarudam or Puthandu , is celebrated on the first day of Chittirai, the first month of the Tamil calendar. Generally New Year is celebrated on the first of January which marks the beginning of the year but Tamil New Year is celebrated on the first of the Tamil month calendar.
Mango Pachadi is also known as Mangai Pachadi as we call it in Tamil. It is one of our family favorites. Mango pachadi is a traditionally made on special occasions like weddings, festivals and especially Tamil New Year Day. The full meals is accompanied by this maangai pachadi on the side.
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 flavors 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.
Similar Recipes
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 flavor.
- Tadka – A simple tadka is made by heating oil crackling mustard seeds, curry leaves, red chilies and hing.
How to make Mango Pachadi Step by Step
1.First take 1 teaspoon rice flour in a bowl.
3.Add around 3 teaspoon water to it. Mix it well without any lumps and set aside.
4.To a sauce pan add 1/2 cup jaggery along with 1/3 cup water.
5.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.
6.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.
7.Let it cook in low medium flame.
8.Check if it is cooked by pressing with a spoon it should be soft.
9.It should not be too mushy, just cooked soft.
10.Now strain and add the prepared jaggery syrup.
11.Let it boil and cook for 2 minutes.
13.Now add rice flour water. This is added to thicken the curry.
14.Give a quick mix and let it cook for few more minutes.
15.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.
16.Add tadka to the pachadi.
17.Mix well and switch off.
Enjoy!
Mango Pachadi without skin
This version is more like a jam in consistency. We usually make mango pachadi with skin but this one is from friend so thought to share the idea.
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. I have used green chilies instead of red chilies here. Give a quick stir.
Expert Tips
- 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.
Storing and Serving Suggestion
Mango Pachadi is served as a side dish 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.Why do we make Mango Pachadi for Tamil New Year?
Mango Pachadi is said to have 6 flavors of life which is sweet, salt, spice, bitter, sour and astringent. So this is traditionally prepared for Tamil New Year festival.
2.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 side dishes along with curry and kootu for rice.
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📖 Recipe Card
Mango Pachadi Recipe | Mangai Pachadi Recipe
Ingredients
- 2 small 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.
Supriya Nair
That looks so mouthwatering.
srinivasan
yessss
Geeta
Thank u,
Awasome made it