Mango Pachadi Recipe – Sharmis Passion

Mango Pachadi is a delicious side dish prepared by cooking raw mangoes in jaggery syrup with spicy spices. Mango Pachadi is a sweet and spicy side dish for rice meal which everyone loves. Make Mango Pachadi Recipe with the help of step by step pictures and videos for easy understanding.

Mango Pachadi must be made every year on Tamil New Year which falls on 14th April. Mango Pachadi is served as a side dish with the entire meal. This is a spicy side dish that even children will love. If you like mango then you can also remove its peel.

About Mango Pachadi

Mango Pachadi is a spicy side dish traditionally made every year for the Tamil New Year. Raw Mango Pachadi is a sweet and tangy dip that is rich in flavor and taste of raw mango, jaggery and simple spices.

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 1st of January which marks the beginning of the year but Tamil New Year is celebrated on the 1st of Tamil month calendar.

Mango Pachadi also known as Mangai Pachadi as we call it in Tamil is one of our family favourites. Mango pachadi is traditionally made at weddings, festivals and especially on special occasions like Tamil New Year’s Day. This complete meal also includes Mangai Pachadi.

I always feel that most of the traditions that our ancestors followed and the dishes that they created, there was a reason behind it, although sometimes we are not aware of the reason. Mango Pachadi made for Tamil New Year has all the 6 flavors just like life which is a combination of 6 emotions:

1. sweet (inipu) – Jaggery is used for sweetening
2. salt (uppu) – Salt for salty nature.
3. Masala (Karam) – Red chilli for spice. You can also add red chili powder.
4. bitter (kasapu) – Traditionally, to add bitterness to this pachadi, neem flowers are roasted and added at the end.
5. Sour (Pulipu) – Mango for sourness.
6. astringency (thuvarapu) – Turmeric powder for astringency.

Mango Pachadi Video

similar recipe

Mango Pachadi Ingredients

• raw mango Raw mango is the main ingredient of this pachadi. Use Kili Muku Manga for best taste. You can add raw mango by cutting it into pieces with or without the peel.
• Jaggery – You can use ground jaggery or grate block jaggery and make syrup. The color of the syrup mainly depends on the variety of jaggery used.
• turmeric powder – Turmeric powder is added for color and taste.
• Oil – The items listed in tadka are used for tempering.
• tempering A simple tadka is made by heating oil and adding mustard seeds, curry leaves, red chilli and asafoetida.

How to make Mango Pachadi step by step

1. First of all, take 1 spoon rice flour in a bowl.

3. Add about 3 spoons of water in it. Mix it well without any lumps and keep aside.

4.Add ½ cup jaggery and ⅓ cup water in a saucepan.

5. Turn on the stove and let it boil. Let the jaggery dissolve completely. After the jaggery dissolves, let the syrup boil for 3-5 minutes, until it thickens slightly – no need to check the consistency of a string. Switch off and keep aside.

6. Add chopped raw mangoes, ¼ teaspoon turmeric powder and water in a pan and soak well. Do not add too much water. I used 2 small raw mangoes.

7. Let it cook on low medium flame.

8. Check whether it is cooked by pressing it with a spoon, it should be soft.

9.It should not be too mushy, just cooked softly.

10.Now filter and add prepared jaggery syrup.

11.Let it boil and cook for 2 minutes.

13.Now add rice flour water. It is added to thicken the curry.

14. Mix quickly and let it cook for a few more minutes.

15. Heat 2 tsp oil in a tadka pan – add 1 tsp mustard, let it splutter, then add some curry leaves, 2 red chillies and a pinch of asafoetida. Mix quickly and switch off.

16.Apply tempering to the pachadi.

17.Mix well and turn off.

enjoy!

Expert Tips

• raw mango – You can add chopped mango with or without peel as per your choice. I used Kili Muku Manga. You can use any type of raw mango. If you prefer to peel raw mango then peel it. You can also add mango seeds but I usually omit it. Amma sometimes adds this.
• sweetness – Adjust the jaggery syrup according to the sourness of the raw mango.
• becoming more fat – Adding rice flour paste is also optional, it is just to give thickness to the curry. You can either add rice flour paste or 2 tbsp coconut paste to thicken the pachadi.
• Spices – You can also take green chillies instead of red chillies.
• variety of jaggery – I used Pagu Vellam (Jaggery) for color and flavour. You can also use regular jaggery.
• storage – If you are planning to store it for 2 days then use rice flour paste instead of coconut. Do not add too much rice flour, it will change the taste of the pachadi.
• Colour – The color of pachadi completely depends on the amount of turmeric powder and the type of jaggery.

Storing and serving suggestions

Mango Pachadi is served as a side dish with the meal on Tamil New Year’s Day. The best combination is with curd rice, give it a try and I am sure you will thank me for it. It remains good for up to one day at room temperature and up to 2 days when kept in the refrigerator.

general questions and answers

1. Why do we make Mango Pachadi for Tamil New Year?

It is said that Mango Pachadi has 6 tastes of life which are sweet, salty, masala, bitter, sour and astringent. Hence it is traditionally prepared for Tamil New Year celebrations.

2.How to serve Aam Pachadi? What to serve Mangai Pachadi with?

Mango Pachadi is always served with a full meal for Tamil New Year. But if you are making it on a regular day then make it as a side dish to rice along with curry and buckwheat.

If you have any further questions about this Mango Pachadi Recipe Mail me at sharmispassions@gmail.com. Also, follow me Instagram, Facebook, pinterest ,youtube And Twitter .

tried this Mango Pachadi Recipe? Do let me know how you liked it. Tag us @sharmispassions on Instagram and hash tag #sharmispassions.

📖 Recipe Card