Tangy & Creamy Kerala Mango Pachadi (Mampazha Pachadi)
45 minutes
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About Tangy & Creamy Kerala Mango Pachadi (Mampazha Pachadi)
Imagine the sun-kissed sweetness of ripe mangoes mingling with creamy coconut and tangy yogurt. This vibrant Kerala Mango Pachadi (Mampazha Pachadi) is a symphony of flavors, both comforting and refreshingly unique. Aromatic spices dance with the simmered mangoes, creating a rich, layered dish. A final flourish of curry leaves, mustard seeds, and chilies adds a touch of South Indian magic.Serve this versatile pachadi alongside fluffy rice as a light meal, a flavorful condiment, or a standout side. It's a taste of Kerala you'll crave again and again.
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Recipe Time & More
Prep15 minutes
Cook30 minutes
Total45 minutes
Ingredients
Mango Mixture
- 2 Mangoes peeled and diced, ripe
- 2 tsp Salt or to taste
- 1/2 tsp Turmeric Powder
- 1 1/2 cup Yogurt divided
Coconut-Yogurt Paste
- 2 1/2 cup Coconut freshly, grated
- 3-4 Chilies green, roughly chopped
- 1/2 tsp Mustard Seeds roasted
Tempering
- 2 tbsp Coconut Oil or refined oil
- 5-6 Curry Leaves
- 2 tsp Mustard Seeds
- 2 Chilies dried, red
- 1 tsp Fenugreek Seeds
- 1 tsp Asafoetida
Instructions
- In a pot, combine the diced mangoes, 1 cup of water, salt, and turmeric powder. Bring the mixture to a boil.
- In a chutney grinder or food processor, combine the grated coconut, green chilies, and roasted mustard seeds. Grind to a thick paste.
- Add 1 cup of yogurt to the coconut paste and grind again until well combined.
- In a separate bowl, whisk the remaining 1/2 cup of yogurt until smooth.
- Add the coconut-yogurt paste to the simmering mango mixture. Stir well to combine.
- Add the whisked yogurt to the mango mixture and stir gently. Taste and adjust salt as needed.
- Heat the coconut oil in a small pan over medium heat. Add the mustard seeds and dried red chilies. Once the mustard seeds begin to pop, add the asafoetida, fenugreek seeds, and curry leaves.
- Reduce the heat to low and fry until the curry leaves become crisp. This tempering adds a wonderful aroma and flavor to the pachadi. Pour the tempering over the mango mixture.
- Cover the pot and let the pachadi sit for 10-15 minutes to allow the flavors to meld. This also helps the pachadi thicken slightly.
- Serve the Kerala Mango Pachadi hot with steamed rice. Enjoy!
Recipe Notes
Expert Tips
- Adjust the amount of chili powder to control the spice level. For a milder pachadi, use less chili powder, or omit it altogether. For extra heat, add a pinch of cayenne pepper.
- For a smoother pachadi, blend the ingredients in a food processor after cooking. This will create a more uniform texture.
- Freshly grated ginger adds a wonderful aroma and flavor to the pachadi. If you don't have fresh ginger, you can substitute with a pinch of ground ginger.
Storage Instructions
- Store leftover mango pachadi in an airtight container in the refrigerator for up to 3 days. The flavors will deepen over time.
Also See
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Recipe Nutrition
Calories: 652kcalCarbohydrates: 50gProtein: 13gFat: 49gSaturated Fat: 40gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gCholesterol: 28mgSodium: 1548mgPotassium: 966mgFiber: 14gSugar: 34gVitamin A: 1653IUVitamin C: 139mgCalcium: 311mgIron: 4mg
Amrita Iyer
Articles: 68
4 Comments
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Absolutely mouthwatering! Thanks for sharing.
This is exactly what I was looking for!
Absolutely scrumptious! Thanks for the recipe.
Simple dish with great taste of sweetness and spiciness together.