Mango Pachadi

If you're looking for a special recipe to celebrate Tamil New Year, look no further than mango pachadi! This traditional Tamil Nadu dish is a delicious mixture of sour raw mangoes, sweet jaggery, bitter neem flowers (although I left them out of this recipe), spicy red chilies, and flavorful ghee and cardamom. It's the perfect representation of life's many emotions and feelings all in one dish.

To make the perfect mango pachadi, I suggest using grated mangoes as they cook quickly. However, you can also use chopped mangoes if you prefer. For a healthier option, I used palm jaggery in this recipe. If you don't have palm jaggery, regular jaggery or even white sugar can be used. If you do use jaggery, be sure to melt it in 1/4 cup of hot water and filter it to remove any impurities.

Have you ever tried making mango pachadi before? Give this recipe a try and let me know how it turns out in the comments below. And don't forget to use my tips for the perfect mango pachadi every time!

Finally, check out my other halwa recipes such as Beetroot Dates Halwa and Pumpkin Halwa.

Mango Pachadi 2018-05-14 11:43:31

Mango Pachadi

Serves 1
Prep Time: 00:10
Cook Time: 00:10
Total Time: 00:20

Ingredients

• 1 cup Peeled and grated raw mango
• 1/2 cup Palm jaggery
• less than 1/4 tsp Salt
• 1 tsp Ghee
• 1/8 tsp Cardamom powder
• 1/2 tbsp Sesame oil
• 1/2 tsp Mustard seeds
• 2 to 3 Red chillies
• Few curry leaves

Instructions

Preparations:

• Firstly, wash and peel the skin of the mangoes. Then grate the mangoes and keep it aside.
• Then powder the jaggery and keep it aside.

How to cook mango pachadi:

• Meanwhile, heat a pan with oil over medium heat.
• When the oil heats, add mustard seeds and fry until spluttering.
• Then add red chillies and curry leaves, fry for few seconds.
• Further, add grated mangoes and mix well.
• Then add salt and stir fry for 2 mins.
• Then add 1/2 cup of water, mix well.
• Cover and cook for 4 to 5 mins until it is cooked through, over low heat.
• Then add powdered jaggery, mix well.
• Cook over medium heat until it becomes slightly thick.
• Now add ghee and saute well.
• Finally, add cardamom powder, mix well and switch off the heat.
• Now tasty mango pachadi is ready to serve.

By Santhi Therese
The Indian Claypot

heat a pan with oil over medium heat. When the oil heats, add mustard seeds and fry until spluttering. Then add red chilies and curry leaves, fry for few seconds.

Further, add grated mangoes and mix well.

Then add salt and stir-fry for 2 mins.

Then add 1/2 cup of water, mix well.

Cover and cook for 4 to 5 mins until it is cooked through, over low heat.

Then add powdered jaggery, mix well.

Cook over medium heat until it becomes slightly thick.

Now add ghee and saute well.

Finally, add cardamom powder, mix well and switch off the heat.

Now tasty mango pachadi is ready to serve.