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Mango Pachadi a.k.a Mangai Pachadi

mango pachadi

 

Every state has some special dishes to relish. They have their own touch and own way to make their dishes extra aromatic . Mango pachadi is a dish from Tamilnadu which is prepared by using raw mangoes, jaggery and dried neem flowers. In the same  way we odiya people prepare mango khatta (amba khata) and Bengalies prepare aamer chutney. The name is quite same while preparation procedure is little different.

 
mango pachadi

 

This unique dish is made on the day of Tamil New Year which falls on 14th of April every year. The dish carries sweetness of jaggery, sourness of mangoes, bitterness from neem flowers  and hotness from red chilies and salty from salt,  which tends, life is a mixture of all the emotions, up & down but indeed the whole life is beautiful and sweet like Pachadi.

 

 

mango pachadi

 

Of course this dish is unique and has its own flavor. The special touch comes from the neem buds roasted in ghee and added to the pachadi in last. This is a traditional scrumptious dish, which can’t be ignored during mango season.

 

mango pachadi



 People have their own way of making mango pachadi . The extra flavor comes from the hand of grandmaa’s and ammas, which can’t be ignored. This dish can be prepared with or without pressure cooker, but here I am using a cooker which not only eliminates your cooking time but will give a silky smooth type of pachadi. Believe me, if you are new to south Indian cuisine and if you want to try something very yummy then start making mango pachadi now.

 

 

 

 

Print Recipe
Mango Pachadi
Cuisine south indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
person
Ingredients
For Tempering -
Cuisine south indian
Prep Time 5 minutes
Cook Time 15 minutes
Servings
person
Ingredients
For Tempering -
Instructions
  1. Wash and wipe the mangoes well. Peel the mangoes and roughly cut them into thin pieces or scrape them well.
  2. In a Pressure cooker combine mangoes , salt and 4 tbsp of water. Cook on high for 5-6 whistles . Let the pressure eases itself.
  3. Blend the jaggery with 4 tbsp of water and stir till it melts completely.
  4. Open the cooker, mash the mangoes or using a blender blend coarsely. Be careful while blending, we don’t need fine mango puree.
  5. Strain the jaggery, add it to the mashed mangoes. Add red chili powder and boil till mango puree get blended with jaggery, switch off the flame.
  6. If required add 2 tbsp of water if the content looks thicker.
  7. Heat a tadka pan, heat half of the ghee. Add mustard seeds, when it stop popping add dry red chilies, hing and curry leaves. Add this to the prepared pachadi.
  8. Again heat reaming ghee in tadka pan, roast the dried neem flower and add this to the pachdi.
  9. Give a nice mix and it is ready to serve.
Recipe Notes

mango pachadi

 

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shibani

Cooking is my passion.i love to play with myriad tastes of spices . I belong to a odiya family by birth but marriade to a bengoli person.the crash of cultures between two families induced me to cook innovatively so as to make everyone happy.

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