Mango Pachadi also known as Mambazha Pachadi (Dolce Mango Pachadi), is a traditional dish from the Indian South that represents the vibrant flavors of mature mango. This sweet and spicy Pachadi It is a firm point in many families of southern India, especially in Kerala. It is often served on festive occasions such as Onam Sadhya, New Year Tamil, Vishu etc. This recipe is usually served with rice in a banana leaf. It is a simple and easy recipe to make.
Mango Pachadi recipe
As soon as you start doing this Pachadi the aroma of sweet mango fill your home. This can be perfect with any fans or with all spicy dishes. I hope you will try this. I’m giving you recipes step by step with the photos.
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My mother was Mango Pachadi for us every year during the New Year Tamil / Vishu (New Year’s Eve of Kerala). He spent hours in the kitchen, carefully selecting the fresh and mature manghi and cooking them with Jaggery and spices to create a delicious pachadi. The aroma of the dish would have filled the whole house and we sisters would wait with impatience that he served us. Mother’s cuisine is always the best! It reports so many memories of my childhood and the glorious times that we spent with my mother in the kitchen.
There are two versions of Mango Pachadi. One is using mature manghi and the other is using raw mango. The version I shared here is Sweet Mango Pachadi. You can also check my blog for Pachadi Raw Mango’s recipes. Mango Pachadi is a celebration of flavors and tradition that unites the family. It remains a loved recipe in many celebrations of southern India.
The sweetness of ripe manghi, combined with spicy yogurt, coconut paste and temperate with mustard seeds and chilli seeds adds thin, heat and depth of flavor. The temperature process improves the overall tastes, making it a basic dish in each house. This recipe is a versatile dish that can be served as a side dish with rice, pulaum or enjoyed alone.
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Because this recipe works
Mango Pachadi is a traditional recipe of southern India which is incredibly easy to make and shows off the delicious combination of mature mangles, with a pinch of sweetness and spicyness and a pungent turn from temperate mustard seeds.
Easy to do: Mango Pachadi uses minimum ingredients and requires simple cuisine. The dish can be put together in less than 30 minutes.
Nutritional: The manghi are rich in vitamins, if combined with yogurt, provide probiotics that are good for the health of the intestine. It is not only delicious, but also a nutritional value for your meals.
Because I love this recipe – Mango Pachadi is my favorite family. It is so special for me because my mother reminds me. It makes the best pachadi all over the world. It would do so with so much ease and has a divinely flavor. While the new year of Vishu, Tamil, approaches, I went to make this recipe. The children at home have fun totally. This recipe is handed down from generation to generation, with each person who adds their own touch and variation unique to Pachadi.
Cultural meaning: Pachadi are usually served in a banana leaves during the southern India parties such as GadNew Year Tamil, Vishu or even during weddings. It is used to represent the meaning of six life flavors such as sweet (jaggery), spices (chillies), acid (mango), salt, bitter (Neem flower) and astrigent (turmeric / mango).
Ingredients
Mature manghi : You can use any variety of mango for this pachadi. Make sure it’s sweet and mature. Maturian manghi provide sweetness and a soft and dusty consistency.
Turmeric powder: It adds a thin earthy flavor and a vibrant yellow color to the recipe. Generally turmeric powder is used for their antiseptic properties.
Jaggery : Jaggery helps to balance the sweetness of manghi and the acidity of the yogurt.
Salt : Salt helps to improve the overall taste and flavor.
Coconut : Coconut is added to give a rich and creamy consistency.
Cumin seeds : Cumin seeds provide a hot aroma with spices and help in digestion.
Green chilli: Green chilli is generally added to give spicy kick in contrast to the sweetness of mango. He adds heat to the recipe.
Temperature: To timey, mustard seeds, dry red chilli pepper, curry leaves. For authentic taste and aroma, Pachadi should be tempered using coconut oil. Mustard seeds give the hazelnut flavor to the recipe. The temperate curry leaves using coconut oil provide an aromatic flavor.
Hack
Pre-prose: Peel and finely cut the mango. Make sure the seeds are removed.
Aroma in Pasta: The aroma and warmth of Pachadi arrive with this pasta. It is prepared by grinding coconut, green chili and cumin seeds / jeiragam. You can adjust the amount of chili pepper according to your preference.
Mambazha Pachadi (step by step)
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| Take all your ingredients |
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| Take coconut, green chillies and cumin seeds in a blender |
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| transform it into a smooth pasta |
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| Take Mango |
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| detach the skin |
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| cut very finely |
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| Add it to Kadai |
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| Add in turmeric powder and sugar |
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| Water |
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| Add salt and mix well |
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| boil |
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| Cook over low heat until cooking |
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| Add in coconut paste |
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| Mix well and cook over low heat for a while .. |
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| Turn off the heat and add a curd |
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| mix well |
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| seasoning |
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| pour it into |
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| and mix |
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| Serve |
Suggestions for experts
- The sweetness of the mango will determine the quantity of jaggery or sugar necessary.
- Medium -low flame cooks to avoid burning. Also make sure to mix them frequently.
- The temperament is crucial, as it improves the flavor of the pachadi. Make sure to fear using coconut oil for authentic taste and aroma.
- The consistency of Pachadi can be adjusted by adding little water.
- Beat the yogurt / curd until smooth before adding to the pan.
- Make sure to add the yogurt or the curd after turning off the flame.
Archiving and portion
Mango’s Pachadi has a better flavor if served fresh. It can also be kept in the refrigerator in a sealed container for 2-3 days.
Service : Mango Pachadi traditionally served during the new year Tamil, Onam Sadhya in a banana leaves meal. It has an excellent flavor with rice, sambar and with a spoonful of clear butter.
Faq
1. What is the difference between Pachadi and Raita?
For Pachadi, the main fruit or vegetables are cooked, added with some ingredients to the ground and temperate. Considering that in Raita, it is served with raw fruit or vegetables.
2. How long can I keep Mango Pachadi?
Keep Mango Pachadi in an airtight container inside the refrigerator. It remains well for 2-3 days.
3.I can I do as vegan?
Absolutely! Yes, you can prepare it as Pachadi di Mango Vegano by adding any non -flavored Greek yogurt.
4. Can I add Neem flowers for the temperament?
Decidedly! You can add the flowers of Neem fried during the temperament for the traditional Pachadi of southern India. To represent the six tastes of life, Neem flower is added by bitterness in the traditional method.
Variations
Pachad of pineappleI: Pineapple Pachadi is a sweet and spicy recipe. It is prepared using mature pineapple, yogurt and spices.
Cucumber Pachadi: Pachadi cucumber is made with grated cucumber, yogurt, spices and coconut. It can be combined with rice or even as a salad.
at least : Pachadi of raw mango is a spicy and spicy recipe. It is made with raw mango, jaggery and tempered with mustard seeds, chilli pepper. The person who loves raw mango should surely try this.
Gongura Pachadi: Gongura Pachadi is a traditional andhra recipe. It is made with gongura leaves (acro spinach) mixed with spices and lentils. It has an harsh and spicy flavor, it combines well with rice, rolls.
Pumpkin Pachadi: The pumpkin pachadi is made with cooked pumpkin, coconut and yogurt, resulting in a creamy and comforting side dish. This Pachadi also couples well with rice.
Other Pachadi recipes
📖 Recipe card
Mango Pachadi mature recipe | Mambazha Pachadi recipe
Porze: 4 portions
Calories: 231Kcal
Notes
- The sweetness of the mango will determine the quantity of jaggery or sugar necessary.
- Medium -low flame cooks to avoid burning. Also make sure to mix them frequently.
- The temperament is crucial, as it improves the flavor of the pachadi. Make sure to fear using coconut oil for authentic taste and aroma.
- The consistency of Pachadi can be adjusted by adding little water.
- Beat the yogurt / curd until smooth before adding to the pan.
- Make sure to add the yogurt or the curd after turning off the flame.
Archiving and portion
Mango’s Pachadi has a better flavor if served fresh. It can also be kept in the refrigerator in a sealed container for 2-3 days. Service : Mango Pachadi traditionally served during the new year Tamil, Onam Sadhya in a banana leaves meal. It has an excellent flavor with rice, sambar and with a spoonful of clear butter.Nutrition
Service: 1portions | Calories: 231Kcal | Carbohydrates: 28G | Protein: 4G | Fat: 13G | Saturated fat: 10G | Polynsaturo fat: 0.4G | Monolysatuine fat: 1G | Cholesterol: 8mg | Sodium: 35mg | Potassium: 369mg | Fiber: 4G | Sugar: 24G | Vitamin A: 1211Iu | Vitamin C: 50mg | Soccer: 98mg | Iron: 1mg
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