Mangai Pachadi / Raw Mango Pachadi

Iniya tamil puthandu nalvazhthukal (Wishing you all a very happy tamil new year). This recipe is a staple at my home on tamil new year’s day. I don’t know what is the relationship of mango and tamil new year. I guess the month of “chithirai” marks the onset of mango season and so it is cooked on the day of tamil new year.

This is a very simple recipe. This sweet and tangy recipe tastes good with sambar, rasam and curd rice as well. From my experience I know it tastes good with rotis also.

Posting this recipe for  ‘C for colorful currries’ event hosted by Charitha of  ‘women’s era2008’.

Reposting this recipe for mango recipes hosted by Sameena of myculinarycreations.

Mangai pachadi / raw mango pachadi


I medium sized raw mango (preferably kili-mooku type which is not very sour)

¼ tsp turmeric powder

½ tsp chilli powder

Salt as required

1 big lemon sized ball of jaggery

¼ cup shredded coconut

½ tsp jeera

For tempering:

1 tsp oil

½ tsp mustard

½  tsp urad dhal

1-2 sprigs curry leaves


  1. Wash and peel the mango .
  2. Now cut the mango into thin slices.
  3.  In a pan add half a cup of water and cook the mango slices with salt, chilli powder and turmeric powder till the mango pieces become very soft and mushy. Alternatively you can pressur cook the mango for two whistles.
  4. Grind the coconut and jeera into a paste. After the mango is cooked add this coconut paste and jaggery and simmer for 2-3 minutes
  5. . Temper with mustard, urad dhal and curry leaves. Tangy mango pachadi is ready to serve.

April 18, 2011. Tags: , , . Nellai Samaiyal, Pachadi, Sidedish.


  1. Priya Sreeram replied:

    good one hema !

  2. sayantani replied:

    come summer and I need mango chutneys for lunch everyday. yours is a little different from the regular Bengali chutneys will give it a try. betw have mailed you. do reply in spare time.

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