Raw mango pachadi is a delightful and versatile south Indian dish that beautifully balances the contrasting flavours of the ingredients. It’s famous for its unique combination of raw mangoes ( tangy ), jaggery ( sweet ) and chilli powder ( spicy ). This recipe is so popular in Tamilnadu, Kerala and Karnataka region.
Raw Mango pachadi recipe
Me and Amma were cooking together yesterday. We found some raw mangoes freshly plucked from the trees backyard lying in the fridge.So I decided to make pachadi. It was really yummy for me when i tasted the sweet, sour and spicy stuff together.
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About Raw Mango Pachadi
Raw mango pachadi is a south Indian recipe that surely will tantalize your taste buds. It is also known as Mango vella pachadi. This dish is a delightful taste of sweet, sour and spicy flavours, making it a star dish on any south Indian banana leaf meal.
Yesterday, my Amma and I stumbled upon some fresh, raw mangoes in our fridge, plucked straight from our backyard trees. Instead of eating them raw, we decided to transform them into something truly special. I remember a recipe from an old recipebook, and we embarked on a culinary experience. The result? A mouthwatering pachadi that perfectly balances the tanginess of raw mangoes with the sweetness of jaggery and the subtle heat of spices.This recipe is incredibly simple, requires minimal ingredients, yet it delivers a burst of flavour that’s simply irresistible.
My Nostalgic Memory : During every summer holiday, our grandmother's house is filled with the aroma of spices, mangoes and family gatherings. The whole family takes part in slicing, tempering and mixing the pachadis, which turn them into mouth watering and delicious recipes. She used to pack a jar of pachadi and make sure everyone took it home. A jar full of love!
In our nagercoil region, kalyana sapadu is so famous where they serve 8 to 12 different types of pachadi and kootu recipes in a banana leaf. Recently, my youngest sister visited my house from the USA after 3 years. The first meal I served her at my home was nagercoil kalyana sapadu ( wedding food ) with all the pachadi like mango pachadi, cucumber pachadi, mixed vegetable kootu, thoran etc. She relished it!
Why does this recipe work?
Raw mango pachadi is a popular south Indian quick and easy chutney. It is often served with rice, roti with a dollop of ghee.
Easy to make : This pachadi is relatively simple and requires minimal ingredients. It is a great option for beginners, bachelors and busy home cooks.
Why do people love this recipe - What I love more about this recipe is its tradition! During festivals or any special occasions, families come together to prepare this dish, sharing stories and laughter when cooked together. The process of making pachadi is often passed down through generations, with each family adding its unique twist. Some might include coconut or yogurt, while others may add grounded spices, creating their own unique flavour.
No preservatives : The pachadi is prepared using natural ingredients which are available at home. And also is a great way to preserve raw mangoes when available in bulk during mango season. You can enjoy them throughout the year with no added preservatives.
Ingredients
Raw mangoes : Raw mangoes is the star ingredient of this recipe. Their firm texture softens during cooking and absorbs the flavours.
Water : Water is added to cook the raw mangoes and ensures the mangoes cook tender and forms a pachadi consistency.
Jaggery : Jaggery added for the sweetness of the pachadi. It helps to balance the sourness of the mangoes.
Sambar powder : Sambar powder helps to create a subtle spice and enhances the overall flavour of the pachadi.
Salt : Salt brings out the flavours of the ingredients and balances the sweet and tanginess of the pachadi.
Tempering : For tempering, you can use any regular cooking oil or coconut oil. Temper the ingredients like mustard seeds, curry leaves and dry red chilli.
Raw Mango pachadi (Step by Step Pictures)
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| Take all your ingredients |
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| Add chopped raw mangoes in a kadai |
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| Pour in some water |
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| Cover and cook |
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| Now mash the mangoes |
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| Till it is almost mashed |
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| Now add in jaggery |
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| Cook till it is melted |
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| Add in salt and sambar powder |
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| Cook for few more mins |
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| Make tempering by heating some oil |
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| Add in mustard, fenugreek and curry leaves |
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| Pour it over the pachadi |
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| Mix well |
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| Serve |
Expert Tips
For a perfect sweet and tangy pachadi, follow these tips and tricks :
- Wash and clean the raw mangoes with a cloth. Dry them well before chopping.
- If you want a chunky pachadi, cut the raw mangoes in larger pieces.
- If the pachadi is too sweet, add a spoon of lemon juice to balance the sour taste.
- While tempering make sure the mustard seeds crackle and curry leaves splutter. It gives a nutty texture to the pachadi.
- For a creamy pachadi, you can even add some coconut paste.
Storage and serving
Serve these raw mango pachadi with hot rice and sambar with a dollop of ghee. These pachadi traditionally served as a part of onam sadhya meal.
Store the raw mango pachadi in an airtight container or a glass jar in the refrigerator. Always use a clean and dry spoon while serving pachadi to avoid contamination.
FAQ
1.What kind of raw mango is best for pachadi ?
Any variety of mango which is firm, green and sour works best for making pachadi.
2.Can I use sugar instead of jaggery ?
Yes, you can replace jaggery with any sweetener of your choice. But the flavour of the pachadi will differ.
3.What type of container is used for storage?
Traditionally , glass jars or ceramic containers are used for storing recipes like pachadi and pickles. It helps to maintain the flavour.
4.What is the difference between pickles and pachadi?
Pickles are used to preserve the vegetable or fruits like lemon, mango, tomato for a longer term with lots of oil and spices. It requires less or no cooking. Whereas pachadi are prepared by cooking the vegetables or fruits with coconut or yougurt base. It typically lasts for a week when properly stored.
Variations
Andhra raw mango pachadi : Andhra mango pachad is also known as Avakaya pachadi. It is prepared using a special masala powder which includes mustard powder, fenugreek powder and other spices. It is usually served with roti and rice. Spicy lovers should definitely try this avakaya pachadi.
Kerala raw mango pachadi : Kerala mango pachadi are prepared using mangoes with coconut or yogurt base and tempered with coconut oil.
Raw mango pickle : Pickle is generally prepared by mixing all the raw ingredients with a generous amount of oil and no added preservative. The tastes get better over the year.
More Pachadi Recipes
📖 Recipe Card
Mangai Vella Pachadi Recipe | Raw Mango Pachadi Recipe
Equipment
- Cooking pot
Ingredients
- 2 large Raw Mangoes peeled and cubed
- 1 cup Water
- ¼ cup Jaggery
- 1 tbsp Sambar Powder
- Salt to taste
For Tempering
- 1 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- ½ tsp Fenugreek Seeds
- 1 sprig Curry leaves
Instructions
- Take mangoes in a kadai. Add water and cover the kadai. Leave it to cook for 15 to 20 mins till the mangoes are fully cooked. Now mash the mangoes well.
- Add in jaggery and mix well. Cook till it is all dissolved and melted. Add in salt and sambar powder. Mix well and cook for 5 more mins.
- Make tempering by heating some oil, add in mustard, fenugreek and curry leaves. Pour this over the pachadi and mix well. Serve with rice.
Nutrition
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nayana
Wow, such a mouth watering dish, very delicious....
Kuttappan
Will try the same today itself