📝 About This Recipe
Mango Pachadi is a traditional South Indian sweet and tangy relish made with raw mangoes. It's a delightful blend of sweet jaggery, tart mangoes, and aromatic spices, often served during festive occasions like Vishu and Tamil New Year.
🥗 Ingredients
Main Ingredients
- 1 medium Raw Mango (finely chopped)
- 1/2 cup Jaggery (grated or chopped, adjust to taste)
- 1/4 teaspoon Turmeric Powder
- 1/2 teaspoon Red Chilli Powder (adjust to taste)
- Salt (to taste)
- 1.5 - 2 cups Water
For Tempering
- 2 tablespoons Ghee or Oil
- 1 teaspoon Mustard Seeds
- 1/4 teaspoon Fenugreek Seeds
- 1 sprig Curry Leaves
- 2-3 Dry Red Chillies (broken into two)
- 1/4 teaspoon Asafoetida (Hing)
👨🍳 Instructions
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1
Wash and finely chop the raw mango. Keep aside.
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2
In a pot or pan, add the chopped mango, turmeric powder, red chilli powder, salt, and water. Bring to a boil.
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3
Reduce heat and simmer, covered, until the mango pieces are soft and cooked through. This should take about 10-15 minutes.
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4
Once the mango is soft, add the grated jaggery to the pot. Mix well until the jaggery dissolves completely.
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5
Simmer for another 5-7 minutes, or until the mixture thickens slightly and the flavors meld together. Adjust jaggery and salt if needed.
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6
While the pachadi is simmering, prepare the tempering. Heat ghee or oil in a small pan.
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7
Add mustard seeds and let them splutter. Then add fenugreek seeds and dry red chillies. Sauté for a few seconds until fragrant.
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8
Add curry leaves and asafoetida. Sauté for a few more seconds, being careful not to burn the spices.
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9
Pour the prepared tempering over the mango pachadi. Mix gently.
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10
Remove from heat and let it rest for a few minutes before serving. The flavors will deepen as it cools.
💡 Chef's Tips
Choosing Mango: Use raw, sour mangoes for the best flavor. The sourness balances the sweetness. Jaggery Quality: Use good quality jaggery for a richer taste and color. Consistency: You can adjust the water quantity to achieve your desired consistency. Some prefer it slightly thick, while others like it more liquidy. Variations: Some variations add a pinch of roasted fenugreek powder at the end for extra flavor. Storage: Mango Pachadi can be stored in an airtight container in the refrigerator for 2-3 days.
🍽️ Serving Suggestions
Steamed Rice Sambar Rice Curd Rice Idli Dosai