Mango Pachadi Recipe | How to make Mango Pachadi


mango pachadi recipe

If you know the mango pachadi recipe, you can make a super-tasty item for rice. Furthermore, this pachadi is also a great side dish. The sweet and spicy taste of the mango pachadi is a treat to the taste buds.

Thanks to the traditional roots of mango pachadi, it is typically made on the day of Ugadi.

Mango pachadi has a consistency that is neither too solid nor liquid, but has a soft texture.

A light list of common ingredients and cooking steps, which are as easy as cutting a cake, should make you keen to know how to make mango pachadi. In about 15 minutes, you can prepare it!

Totapuri mango, in the mango pachadi recipe, stands first as an item that gives an excellent taste to this dish.

Did you know?
totapuri mangoTotapuri Mango
Totapuri mango is unlike the regular raw mangoes. It is long and has an oval shape with curved edges.

Moderately-ripe or ripe totapuri mangoes usually have a sweet taste.

Green chilies, jaggery and hing are among the other items of the mango pachadi recipe that make relishing this side dish an absolute delight. Jaggery, turmeric, and curry leaves add to the health weight of this cuisine.


Want to take the taste of the mango pachadi to even greater levels? Prepare a seasoning with ghee and items like mustard, curry leaves, red chilies and hing. Then, add the seasoning to the pachadi and mix.

TIP
Use ripe totapuri mango to make mango pachadi with less jaggery.

turmeric health benefits
Want to know more about the turmeric health benefits? Read What are the Benefits of Turmeric in the blog.

The mango pachadi tastes great with rice and as a side dish and also has a fine match with items like bread toast. Coat a wheat bread slice with a thin layer of this pachadi and relish. It would not be a surprise, if you crave more for this food.

Visit the Indian Mango Recipes page for more mango, aam or mavinakayi recipes.



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Quantity: About one cup of mango pachadi

Ingredients:

1. Totapuri mango pieces, 1 cup
2. Jaggery, scrapped, 5-6 tablespoons
3. Turmeric powder 1/8 teaspoon
4. Green chilies, slit, 2-3 or to taste
5. Sea salt / salt to taste
6. Water 1 cup

For Seasoning:

1. Ghee 1 teaspoon
2. Mustard 1/4 teaspoon
3. Jeera / cumin seeds 1/4 teaspoon
4. Dry red chilies, broken, 1-2
5. Curry leaves 1 sprig
6. Hing few pinches

How to make Mango Pachadi?




1. Mix jaggery with about 1/4 cup of water.

Keep aside.
2. Wash the mango.

Remove the top.

Peel the skin.
3. Cut the mango into medium size pieces.
4.
TIP
Add jaggery water slowly to the utensil, so any impurities stays at the bottom.

Add mango, jaggery water, turmeric, green chilies and about 1/2 cup of
water.

Mix.

Switch-on the stove.
5. Keep the flame between low and medium, when the water starts to boil.

Cover partially.

Cook till the mango becomes soft.
6. Add water to adjust the consistency.

Mash slightly.
7. Add salt.

Mix.

Cook for a few more minutes.

Prepare the Seasoning


1. Heat ghee.
2. Add mustard when the ghee becomes hot.
3. Add jeera when the mustard starts to splutter.

Fry till the jeera becomes golden brown.
4. Add hing, red chilies and curry leaves.

Fry till the curry leaves become crispy.
5. Add the seasoning to the mango mixture.

Mix.

Switch-off the stove.
6. Mango pachadi is ready.

mango pachadi recipe final


TIPS Mango Pachadi Recipe
1. You can use ordinary mango, if you do not have totapuri mango. In such a case, use more salt, chili and jaggery to balance the sourness.