Manga Pachadi
Veg
Vegan
A sadya special of raw mango cooked in a sweet-sour coconut-based gravy with jaggery, mustard seeds, and dried chilli. Served as a single sweet-sour accent amid the savoury courses of the Onam feast.
Cuisines
Travancore
Kerala
Best for
Lunch
Dinner
Recipe
Prep: 10 min
Cook: 20 min
Total: 30 min
2-3 servings
Ingredients
| 1 medium | raw mango |
| 1/4 cup | jaggery |
| 1/2 teaspoon | mustard seeds |
| 1/4 teaspoon | turmeric powder |
| 1/2 teaspoon | red chili powder |
| 1 cup | water |
| 1 tablespoon | coconut oil |
| 1 pinch | salt |
| 1 sprig | curry leaves |
| 1 | dried red chili |
Instructions
- 1 Peel and cut the raw mango into small cubes.
- 2 In a saucepan, add the mango cubes, water, turmeric powder, and salt. Cook until the mango turns soft.
- 3 Add the jaggery and red chili powder to the cooked mango. Stir well and cook until the jaggery melts and blends with the mango.
- 4 In a separate pan, heat coconut oil and add mustard seeds. Allow them to splutter.
- 5 Add the dried red chili and curry leaves to the oil, sauté briefly.
- 6 Pour the tempering over the cooked mango mixture and mix well.
- 7 Simmer the pachadi for a few more minutes until it reaches a slightly thick consistency.
Tips
Adjust the amount of jaggery according to the sourness of the mango.