Manga pachadi recipe | sweet mango pachadi recipe – Mango pachadi recipe with coconut. Jaggery based sweet made using raw mango, a must try for Tamil new year and Ugadi festival.
Raw mango pachadi is one of the traditional dish in Tamil new year festival menu. I have already posted Raw mango pachadi recipe with full video. Also we can make mango pachadi using ripe mango too. In Tamil new year menu we include all the 6 tastes of food. Though the recipe is almost same in most of the houses, there are little variations too. Some add ground coconut paste and some make it without the addition of coconut.
I have posted my mom’s version of raw mango pachadi many years back. This version of manga pachadi is with the addition of coconut. I added fresh grated coconut in this recipe, but you can grind and add too. Usually we cook the sliced mangoes in open pot to keep the slices in shape. But some people pressure cook this to get a smooth texture. I added little red chili powder while cooking the raw mangoes. That gave a nice taste and colour to the pachadi.
Generally we eat manga pachadi as it is. But some people love it with curd rice. I have the combo of adai and manga pachadi and also with paratha too.
What all can be made from Raw mango ? We can make
- Kerala mango pickle
- Instant mango pickle
- Aam ka panna
- Raw mango rasam
- Mango pulao
- Raw mango pachidi
- Mango sevai
- Mango sambar
- Raw mango chutney
- Mango pulihora
Manga pachadi recipe
Manga pachadi recipe
Ingredients
- 1 cup sliced raw mango
- ¼ tsp turmeric powder
- ¼ tsp red chili powder
- ½ cup water
- 1/8 th tsp salt
- ½ cup powdered jaggery
- 1 tsp oil
- ¼ tsp mustard seeds
- 2 tbsp grated coconut
Instructions
- In a vessel add the sliced mango.
- Add turmeric powder, red chili powder, and ¼ cup water.
- Pressure cook this for 3 whistles.
- Alternatively, you can cook this in a pan too till the mango pieces become soft.
- In a pan add jaggery and add ¼ cup of water.
- Adjust jaggery according to the sourness of the mango.
- If the mango is sour, you can add ¾ cup of jaggery also.
- Let the jaggery melt.
- Filter the jaggery water if it has any impurities.
- Add the cooked mango to the jaggery water.
- Mix well. Let this come to one boil.
- Add the salt and mix well.
- Add the grated coconut to this.
- Mix well and switch off the flame.
- Temper mustard seeds in 1 tsp oil.
- Manga pachadi is ready.
Notes
- Manga pachadi can be stored at room temperature for few hours.
- You can pair this with curd rice or can be eaten as it is too.
- Manga pachadi can be made using Ripe mango as well.
- In a vessel add the sliced mango.
- Add turmeric powder, red chili powder and ¼ cup water.
- Pressure cook this for 3 whistles.
- Alternatively, you can cook this a pan too till the mango pieces becomes soft.
- In a pan add jaggery and add ¼ cup of water.
- Adjust jaggery according to the sourness of the mango.
- If the mango is sour, you can add ¾ cup of jaggery also.
- Let the jaggery melts.
- Filter the jaggery water, if it has any impurities.
- Add the cooked mango to the jaggery water.
- Mix well. Let this come to one boil.
- Add the salt and mix well.
- Add the grated coconut to this.
- Mix well and switch off the flame.
- Temper mustard seeds in 1 tsp oil .
- Manga pachadi is ready.
