Mango Pachadi

Mango Pachadi - Plattershare - Recipes, food stories and food lovers
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.
4 from 2 votes
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Prep Time15 minutes
Cook Time15 minutes
Total Time30 minutes
Served As: Dinner, Lunch
Recipe Cuisine Type: South Indian
Recipe Taste: Salty, Sour, Spicy, Sweet, Tangy
Servings 3


  • 2 cup Mango peeled and chopped, preferably thothapuri variety raw
  • 2 tbsp Onion chopped
  • 1/4 tsp Turmeric Powder
  • 1/2 tsp red chili powder
  • 1/2 tsp Neem dried or fresh flowers
  • a Tamarind pea sized
  • 1-2 tsp Salt or as per taste
  • 1/4 cup Water
  • 1 cup powdered Jaggery adjust according to the sour taste of mango â¾
  • 3 tbsp Gingelly Oil
  • 1 tsp Mustard Seeds
  • 15 leaves Curry â fresh


  • 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!

Recipe Notes

Do not add more water while cooking the mango.
Explore Recipes by Tags jaggery recipesmango recipes

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4 from 2 votes

Rajeswari Annamalai
Rajeswari Annamalai

Software professional turned into home maker and baker :)

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