Mango pachadi recipe with jaggery and smoothly ground coconut to make a delicious dish, A must try for mango season. Full video , step by step recipe.
Mangoes everywhere and I got two mangoes from Chennai and I decided to make one maanga pachadi my hubby’s favourite, and will make rice,my favourite with the remaining mango. Usually mango pachadi recipe either has no coconut or grated coconut will be added at the end. But my MIL adds smoothly ground coconut and that makes it special to blend well the salty, sweet, tangy tastes together.
You can skip turmeric and prepare just with red chilli or green chilli too.
If you are making for Tamil new year, just garnish(or temper) with dark roasted neem flowers. So that on the new year's day, you taste all the six tastes and treat all the emotions throughout the year equally
- Sweet (இனிப்பு) - from jaggery,
- Salt(உவர்ப்பு/உப்பு) - from salt,
- spice (காரம்) - green chilli,
- sour(புளிப்பு) - Mango,
- bitter (கசப்பு) - neem flower and
- Astringency (துவர்ப்பு) - mango/Turmeric in one recipe.
Check out other tamil new year recipes.
Mango Pachadi recipe
- 1.5 cups Raw mango sliced
- ¼ cup Jaggery powdered
- ⅛ teaspoon Salt
- ¼ cup Coconut grated
- ⅛ teaspoon Turmeric
- 2 teaspoon Oil
- ¾ teaspoon Mustard
- 1 teaspoon Urad dal
- 2 Green chilli slit
- 1 sprig Curry leaves
Mango pachadi recipe method:
- Bring enough water to boil, add sliced mango pieces to it.
- When again start to boil, drain the water completely.
- Add salt,turmeric and ¼ cup water and cook the mango till soft. Keep stirring often to avoid sticking to the bottom.
- Powder jaggery goes in. Boil till it dissolves.
- Add smoothly ground coconut paste and bring to boil. Temper with the items given under ‘To Temper’ table. Add neem flowers in tempering if it is made for Tamil new year.
- Mix well and serve as accompaniment for rice.
- The whole cooking has to be done in medium flame, frequent stirring to avoid burning.
- The first step is to remove the sharp sourness from the mangoes.
- If you don't have jaggery you can add sugar, my mil adds sugar mostly which gives a great colour too.
- My jaggery was very old so it was dark in colour too,so the colour of the pachadi varies with the jaggery/sugar we are using.
Mango pachadi method:
- First boil the sliced mangoes with water enough to immerse it.
- Once it boils, just drain the water completely.
- Continue cooking. by adding salt, turmeric and ¼ cup water.
- Cook the mango until soft. You will see the mango changing from opaque to translucent.
- Add jaggery and mix till it dissolves.You can also boil jaggery in water and filter to make syrup and add to the mango pachadi. Make sure to use less water.
- Add smoothly ground coconut.
- Mix and bring to boil again. Boil for 2 mins in medium to low flame.
- Temper with the items given under ‘To Temper’. Mix well and serve as accompaniment for rice.
Mango pachadi is a family favourite at my in-law's place 😊…
Yummy tangy pacchadi...looks delicious...
Looks gud but adding coconut in this pachadi is new to me ...
Know what I had this mango pachadi yest..yumyum with curd rice...luv the combination anytime
I made this yesterday for lunch on Arun's demand. Love the clicks.
love this a lot.....
looks delicious dear..
adding coconut sounds new to me..
will try this way soon 🙂
pachadi looks yummy... love the colour..
sowmya's creative saga
looks yumm... I make it slightly different from this..will post mine sometime..
Priya (Yallapantula) Mitharwal
Adding coconut to this is very new to me. I have to try out, I love raw mango anything 🙂
Wowww... looks soo tempting and perfect.. lovely clicks dear !!
I'll give my whole life for this pacchadi ...love it 🙂
yummy n tempting ....i love tht glass saucepan which can b used on stovetop..can it b used on electric ones too....pls let me knw the brand
wow..this is really the jammy pachadi...i luv the coconut twist,raks
kurinjikathambam, Event: HRH-Healthy Summer, Roundup: HRH-Puffed Rice
Very wonderful version of making mango pachadi. Perfect texture and my family's fav too. wonderful pictures
Wooow! I want that bowl 🙂 easy recipe. I wanted to try your tiffin sambar recipe over the weekend but the computer was occupied and did not get a chance to go through the recipe. Nevertheless, I will try it soon
This pachadi looks deliciously beautiful Raji...love the glaze and colour. Wonderful pictures.
Slurp mouthwatering here...prefect for curd rice..
beautifully amalgamated tastes...the sweetness of coconut and the sour taste of raw mangoes. love this.
This is my fav .. Raje... I love them with curd rice...
ரொம்ப நல்லா இருக்கின்றது....அம்மா அடிக்கடி வீட்டில் செய்வாங்க...ஏனோ நான் தான் இங்கு இதனை செய்வது இல்லை...சூப்பர்ப்....
Looks too good!!! Loved the addition of coconut..Im making this tom itself!!!
tempting pachadi loved it......thr r some awards for u in my blog pls come and collect it......
Anything with mango sounds delicious and yummy to me..pachadi looks great and so so tempting..thanks for the recipe!
must have tasted delicious:)
The colour of the pachadi is so eye catching, our version is much simpler..Thanks for ur version dear:P
Happy Cook / Finla
Never used coconut in pachadi,yummy version...sure will try next time...Very tempting clicks...
Mango pachadi is my favorite too! Love your pictures, as usual!
Drooling and colorful Pachadi....Adding coconut is a nice twist!!
My favorite pachadi,drool worthy pictures dear
Wowwwwwwwww.. looks absolutely perfect and tempting.. thanks for the recipe 🙂
Looks absolutely tempting.. all the taste in one bowl ... tongue tickling one Raji.
this swet savory mango pachadi looks yum!
My MIL makes this often and I just love it... Yummy flavors...
Love it. Want me to get the rotis to go with it?
My favorite. U made me drool by the clicks 🙂
wow.. haven't had this in over thirty years! thanks for bringing back good memories
Looks delicious and very nice clicks...
We make manga pachadi with ripe one. this one looks delicious.
பச்சடி நல்லா இருக்கு ராஜி! இது எதனுடன் சைட்டிஷா வைச்சு சாப்பிடணும்? (இப்புடி ஒரு கேள்வியான்னு பாக்காதீங்க,இது நான் சாப்பிட்டதே இல்லை!;))
adding ground coconut is such a different touch -nice!
This sounds to be a different type of pachadi... Looks so good. We make it in a different way. Mouthwatering pics...YUM!
Mango is definitely the flavor of the season! I love this pachadi always and yours looks completely inviting!
Mango pachadi looks yum .. nice clicks.
YUMMO ~look lipsmackingly delicious! What a great combo of ingredients/ flavors!
wow my hubby's fav will try this ur way next time when I get raw mangoes:)
Looks yummy!! You have an amazing collection of recipes. happy to follow you!! Thanks for visiting my space and giving your valuable comments. Do come back soon..
I tried ur sambar sadam Raji it was delicious and my family just enjoyed having it:)
Lovely tangy pachadi, irresistible...
Mango pachadi looks yum and delicious!
feel like grabbing from the pciture, adding coconut is new to me. great clicks asusual.
Am seeing mango dishes everywhere. Perfect for the summer.
Love this sweet and sour pachadi. Nice addition of ground coconut. I usually added grated coconut.
One of my fave...adding coconut sounds new to me...must have to try..
WOW! Looks amazing dear 🙂 Would love to eat some....great recipe!
Wow...reminds mymom's place.
We love to have with Karakuzhambhu rice...
Thanks for sharing.
tangy & tasty...
nice clicks..looks so yummy raks!!
Delicious mango pachadi..Am drooling over your clicks!
love d hot n sweet tangy taste..gorgeoous presentation dear..
Letz Relishh Ice Creams - Event
looks so nice..glad to follow u :)..do drop at my space too..
stop over n pick up your lovely awards dear..
raji, this is different from what i make. i will try this next time i get mangos. sounds yummier
You can try omitting coconut.
How long we can preserve it. I'm a office going girl. Help me in this.
How long we can keep this pachadi. I'm a office going girl. So help me to preserve it.
Hi what do you mean by fine ground coconut? Does that mean just coconut mixed with water and ground in the blender ?
Ca we prepare with a ripe mango?
Yes, but it will be totally different in all aspects 🙂 Taste, texture and flavour
Hi...what would be a good accompaniment for this?
This is a part of South Indian 3 course meal, so goes well with rice, sambar rasam rice or you can try with puri too
Thanks for the wonderful recipe. When does one add the neem flowers?
Thanks, it has to be added along tempering. Roast well and sprinkle along tempering items.