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Ripe Mango Pachadi (Mampazha Pachadi) A Kerala Favourite!

4.50 from 4 votes
Ripe Mango Pachadi (Mampazha Pachadi) A Kerala Favourite! - Plattershare - Recipes, food stories and food lovers

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Pachadi which is a Kerala recipe can be used as a side, accompaniment as well as a main curry with plain boiled rice.
This recipe is taken from noted blogger and author Ammini Ramachandran's award winning book - Grains, Greens and Grated Coconuts.
I have added a tempering before serving the Pachadi as I wanted it to take the place of the curry as I was serving to with rice. Its absolutely mouthwatering and a must try for those who love South Indian cuisine!
Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Served AsLunch
CuisineSouth Indian
Recipe Taste Tangy
Servings 4
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Ingredients
  

  • 2 Mangoes ripe
  • 2 teaspoon Salt more if required
  • 1/2 teaspoon Turmeric Powder
  • 2 - 3 cup Coconut freshly grated
  • 3 - 4 Green Chilies fresh, roughly chopped
  • 1/2 teaspoon Mustard seeds rai, roasted on a tawa (griddle)
  • 1 1/2 - 2 cup Yogurt

For the tempering

  • 2 tbsp Coconut Oil or refined oil
  • 5 - 6 Curry leaves
  • 2 teaspoon Mustard seeds Rai
  • 2 Red chilies large dried
  • 1 teaspoon Fenugreek seeds methi
  • 1 teaspoon Asafetida heeng
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Instructions
 

  • Wash, peel and dice/cube the Mangoes. Put them into a cooking pot with 1 cup water and bring to a boil. Add salt and turmeric powder and stir.
  • Grind grated Coconut, green chilies and roasted mustard seeds in a chutney grinder till well blended into a thick paste.
  • Add 1 cup of the yogurt and grind again till the yogurt is well amalgamated into the mixture.
  • Beat the remaining yogurt with a whisk or spoon. Mix the coconut-yogurt paste with the simmering Mango pieces and mix well.
  • Add the beaten yogurt as well and stir. Taste and adjust the seasoning.
  • Heat oil and add the mustard seeds and chilies. When the seeds pop add asafoetida, fenugreek seeds and curry leaves.
  • Fry on low heat till the leaves become crisp. Pour on top of the Pachadi and keep covered for 10 - 15 minutes.
  • Serve hot with rice.
    Ripe Mango Pachadi (Mampazha Pachadi) A Kerala Favourite! - Plattershare - Recipes, food stories and food lovers

Notes

Also See:

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Tags mango recipesregional recipessouth indian recipes

Please appreciate the author by voting!

4.50 from 4 votes

Recipe Nutrition

Calories: 652 kcal | Carbohydrates: 50 g | Protein: 13 g | Fat: 49 g | Saturated Fat: 40 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 4 g | Cholesterol: 28 mg | Sodium: 1548 mg | Potassium: 966 mg | Fiber: 14 g | Sugar: 34 g | Vitamin A: 1653 IU | Vitamin C: 139 mg | Calcium: 311 mg | Iron: 4 mg
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Amrita Iyer
Amrita Iyer

I am a passionate foodie who loves to cook, serve and love to see people relishing my creations. Since the time I was small I used to wonder about the 'how' of things in the kitchen.

Then when I finally ventured as an unprofessional kitchen helper for my late grand-mother (a par excellent cook in her own generation) I was fascinated by the amount of stuff you could do to a simple milk and rice to form a most yummy pudding.

Here I am sharing my recipes with a will to learn from some and educate others as well!

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