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by Sowmya Venkatachalam
Categories:
- All Recipes
- Sweet Varieties
4.39 from 18 votes
Raw mango pachadi, is a traditional sweet made on Tamil new year day. Pachadi is packed with 6 flavour of tastes like sweet(Inippu), salt(Uppu), spice(Urappu), bitter(Kasapu), sour(Pulippu) and astringent(thuvarpu).
Prep Time 10 minutes minutes
Cook Time 15 minutes minutes
Total Time 25 minutes minutes
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Raw Mango Pachadi (Mangai Pachadi), is one of the traditional and scrumptious pachadi we used to prepare for Tamil New Year’s day or for any auspicious occasion during mango season. Generally a pachadi for Tamil New Year’s day should have all the 6 flavor of tastes like sweet(Inippu), salt(Uppu), spice(Urappu), bitter(Kasapu), sour(Pulippu) and astringent(thuvarpu). Significance of this is to make us understand that life is a combination of mixed emotions like good, bad, happy, sorrow, victory and defeat and we have to face them equally. We use jaggery for sweet, salt for salty, red chilli for spice, neem flower for bitter, Raw Mango for sour and Turmeric for Astringent.
Is Mango Pachadi different from other Pachadi?
Pachadi generally is a mildly spiced coconut and yogurt-based dish made with seasonal vegetables or fruits. It is served as an accompaniment for rice. Pachadi is a very important menu item in South Indian Thali. Some may think that Raita and Pachadi are same. But they are not. Though both of them are yogurt based accompaniments, Pachadi has a rich flavor of coconut and we need to cook pachadi where as Raita is quick without any cooking involved.
We can also make sweet Pachadi’s using fruits like tomato or mixed fruits. Raw mango Pachadi is also classified as sweet pachadi. It’s a delicacy with a mix of flavors. Pachadi with papad is a nice combination!
You may also want to try:
- Gooseberry Pachadi (Nellikai Thayir Pachadi)
- Ugadhi Pachadi
- Dangar Pachadi
Recipe Card for Raw Mango Pachadi:
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Raw Mango Pachadi | Mangai Pachadi
Course: Festival, Sweet Varieties
Cuisine: Indian, Tamilnadu
Equipments Needed
Heavy Bottomed Pan
Sauce Pan
Prep Time: 10 minutes minutes
Cook Time: 15 minutes minutes
Total Time: 25 minutes minutes
Servings: 4 people
Calories: 110kcal
Author: Sowmya Venkatachalam
Raw mango pachadi, is a traditional sweet made on Tamil new year day. Pachadi is packed with 6 flavour of tastes like sweet(Inippu), salt(Uppu), spice(Urappu), bitter(Kasapu), sour(Pulippu) and astringent(thuvarpu).
Print Recipe
Ingredients
- 1 nos Raw Mango big size
- ½ cup Grated Jaggery
- ¼ tsp Turmeric Powder
- 1 Pinch Salt
- 1 tsp Rice Flour (optional)
For Tempering
- 1 tsp Oil
- 1 tsp Mustard Seeds
- 1 Red Chili
- Few Curry Leaves
- 1 tbsp Neem Flower
Instructions
Peel, Chop, Cook Mango
Peel the mango skin and cut it into larger pieces and add some water and turmeric to cook
Sweeten up Pachadi
When the mango pieces are being cooked, Lets prepare the jaggery syrup in separate pan or bowl. Add the jaggery to a vessel along with a 2 tablespoon of water and bring it to boil and let the jaggery gets completely dissolved in the water. Our mango pieces would have been cooked by now.
Now add the jaggery juice to the cooked mangoes using a strainer to remove the dust in the jaggery juice. Also add a pinch of salt and mix well. Bring the pachadi to boil
[Optional] Mix 1 tsp of rice flour with 2 tbsp of water and add it to Pachadi. This would give thickness to the Pachadi. Bring to boil and then remove from flame
Tempering Process!
In a separate pan, pour the oil and when the oil is hot add the mustard seeds and when the mustard seeds begins to sputter, add curry leaves and broken chilli and fry for 10 seconds. Add these seasoned ingredients to the pachadi. Then in the same pan fry the neem flower till they turn golden brown and add these to the pachadi
Serving Time!
Serve the Delicious Raw Mango Pachadi (Mangai Pachadi) and devour it!
Video
Nutritional Info
Nutrition Facts
Raw Mango Pachadi | Mangai Pachadi
Amount Per Serving (1 Cup)
Calories 110Calories from Fat 9
% Daily Value*
Fat 1g2%
Sodium 10mg0%
Carbohydrates 27g9%
Sugar 27g30%
* Percent Daily Values are based on a 2000 calorie diet.
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Instructions with Step by Step Pictures:
- Peel the mango skin and cut it into larger pieces and add some water and turmeric to cook
- When the mango pieces are being cooked, Lets prepare the jaggery syrup in separate pan or bowl. Add the jaggery to a vessel along with a 2 tablespoon of water and bring it to boil and let the jaggery gets completely dissolved in the water. Our mango pieces would have been cooked by now.
- Now add the jaggery juice to the cooked mangoes using a strainer to remove the dust in the jaggery juice. Also add a pinch of salt and mix well. Bring the pachadi to boil.
- [Optional] Mix 1 tsp of rice flour with 2 tbsp of water and add it to Pachadi. This would give thickness to the Pachadi. Bring to boil and then remove from flame
- In a separate pan, pour the oil and when the oil is hot add the mustard seeds and when the mustard seeds begins to sputter, add curry leaves and broken chilli and fry for 10 seconds. Add these seasoned ingredients to the pachadi. Then in the same pan fry the neem flower till they turn golden brown and add these to the pachadi
- Now the yummy Pachadi is ready to serve!
Mangai Pachadi
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Sowmya Venkatachalam
IT Engineer turned full time Food Blogger. I ♡ FOOD. I also love food blogging. Did you make a recipe? Tag @Subbusktichen on Instagram. I WANNA SEE!
Hi, good recipe, but is it raw or ripe mango?? You havent specified.
Reply
Hi, its a ripe mango.
Reply
Hi, i tried this with ripe mangoes and it was delicious. My husband got a huge quantity of mangoes.I were not knowing what to do with that. Finally found out this and it was great. thanks a lot. Radha
Reply
Mam, can we make it with raw mangoes and when should we add the ghee roasted neem flowers into it ? Pls clear my doubt , thank you
Reply
We are making pachadi only with raw mango. Adding ghee roasted neem flower at last after switching off
Reply
Hi,
Is there a particular variety of raw mango that is used?
Reply
No Anagha. Any raw mango with nice sour taste is perfect for this recipe
Reply
Excellent, easy to follow recipe. Did not have neem flowers, so used methi (fenugreek seeds) in the tempering to get that gently bitter flavor.
Reply
So glad to hear! thanks
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