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Mango Pachadi

4 from 2 votes

Summer is the season for mangoes. This mango pachadi is generally prepared during the occasion of Tamil New Year. We start the New Year with a combination of all six tastes of food (Arusuvai). This is made using raw mango(sour), tamarind(tangy), jaggery(sweet), chilli powder(spicy), salt and neem flowers(bitter). It is very easy to make and goes well with sambar / rasam rice.
Prep Time 15 minutes
Cook Time 15 minutes
Total Time 30 minutes
Served AsDinner, Lunch
CuisineSouth Indian
Servings 3


  • 2 cup raw mangoes peeled and chopped, preferably thothapuri variety
  • 2 tbsp onion chopped
  • ¼ teaspoon turmeric powder
  • ½ teaspoon red chilli powder
  • ½ teaspoon neem flowers dried or fresh
  • A small pea sized tamarind
  • Salt
  • ¼ cup water
  • 1 ½ to 1 ¾ cup jaggery powder Adjust according to the sour taste of mango
  • 3 tbsp gingelly oil
  • 1 teaspoon mustard seeds
  • 15 – 20 fresh curry leaves


  • Wash the mango, remove the peel and cut into small cubes.
  • In a deep pan, add the chopped mango, onion, turmeric powder, red chilli powder, tamarind, neem flowers and salt.
  • Mix them and turn on the flame.
  • Place the pan on the stove.
  • Add water 2 tablespoons at a time and allow the chopped mango to cook until it turns quite soft but firm.
  • Once the mango is cooked, add the jaggery powder and allow it to boil for 3 – 4 minutes until the whole mixture turns little thicker.
  • Turn off the flame
  • Heat oil in a small pan, allow mustard seeds to splutter and add curry leaves.
  • Turn off the flame and pour this mixture into the cooked pachadi.
  • Transfer the contents to a serving bowl and serve!


Do not add more water while cooking the mango.

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4 from 2 votes

Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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