Ripe Mango Pachadi (Mampazha Pachadi) A Kerala Favourite!

Name: Ripe Mango Pachadi (Mampazha Pachadi) A Kerala Favourite!
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Ingredients: 2 Mango (ripe ); 2 tsp Salt (more if required); 1/2 tsp Turmeric Powder; 2 - 3 cup Coconut (freshly grated); 3 - 4 Green Chillies (fresh, roughly chopped); 1/2 tsp Mustard seeds (rai, roasted on a tawa (griddle)); 1 1/2 - 2 cup Yogurt; 2 tbsp Coconut Oil (or refined oil); 5 - 6 Curry leaves; 2 tsp Mustard seeds (Rai); 2 Red Chillies (large dried ); 1 tsp Fenugreek seeds (methi); 1 tsp asafoetida (heeng)

Amrita Iyer

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

South Indian

About Ripe Mango Pachadi (Mampazha Pachadi) A Kerala Favourite!

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!

4.75 from 4 votes

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Recipe Time & More

Prep Time15 minutes mins

Cook Time30 minutes mins

Total Time45 minutes mins

Served AsLunch

Recipe TasteTangy

Calories - 652 kcal

Servings - 4

Ingredients

▢ 2 Mango ripe
▢ 2 tsp Salt more if required
▢ 1/2 tsp Turmeric Powder
▢ 2 - 3 cup Coconut freshly grated
▢ 3 - 4 Green Chillies fresh, roughly chopped
▢ 1/2 tsp 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 tsp Mustard seeds Rai
▢ 2 Red Chillies large dried
▢ 1 tsp Fenugreek seeds methi
▢ 1 tsp asafoetida heeng

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.

Recipe Notes

Also See:

Mango Pachadi
Sweet And Sour Mango Pachadi
Mango Pickle/Aam Ka Achar/Andhra Avakaya Pachadi

Explore Recipes by Tags mango recipes regional recipes south indian recipes

Please appreciate the author by voting!

4.75 from 4 votes

Recipe Nutrition

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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!

4 Comments

Nikhil Singh

October 11, 2023 / 12:28 pm Log in to Reply

Absolutely mouthwatering! Thanks for sharing.
Randeep Reehal

July 18, 2023 / 11:17 am Log in to Reply

This is exactly what I was looking for!
Nidhi Nayna

November 29, 2020 / 5:53 pm Log in to Reply

Absolutely scrumptious! Thanks for the recipe.
Sundari Giri

April 28, 2018 / 12:00 am Log in to Reply

Simple dish with great taste of sweetness and spiciness together.