Wednesday 13 April 2016

Raw Mango Pachadi / Manga Pachadi / மாங்காய் பச்சடி- Tamil New Year Special

Mango Pachadi is a traditional and popular veg accompaniment from South Indian cuisine especially of Tamilnadu.   It's an all time favourite of mine and associated with lot of my childhood memories! 

Mango Pachadi takes a compulsory part amongst the dishes prepared to celebrate the auspicious day of Tamil New Year (தமிழ் புத்தாண்டு; also known as Varusha pirappu observed on first day of Tamil month Chithirai; April 14th).

This dish is prepared using raw mangoes (sour), jaggery (sweet), neem flowers (bitter), red chillies (spicy) and salt (salty).  Different flavours in this dish symbolizes the mixed emotions & feelings in life with an ultimate goal of sweetness & happiness!

                   தமிழ் புத்தாண்டு வாழ்த்துக்கள்  
                        Wishing you all a very happy Tamil New Year!
15 min
30 mins
Recipe for Raw Mango Pachadi / Manga Pachadi
Recipe type: veg accompaniment

Cuisine: Tamilnadu
Serves: 3 to 4(approximately)


Raw Mango - 1(big)
Turmeric powder - ¼ tsp
Red chilli powder - ¼ tsp(optional)
Jaggery - ½ tsp cup(powdered)
Salt - to taste

For seasoning:

Mustard seeds - ½ tsp

Red chillies - 1 or 2
Curry leaves - few leaves
Ghee or oil - 2 tsp
Fresh neem flowers - 2 tsp (special ingredient for Tamil new year festival)


Wash and peel the raw mangoes. Chop the mangoes into small or big chunks and discard the seed. (You can use the mango seed in sambar, it will give a nice taste to it!)

Take a pan; add mangoes, turmeric powder, red chilli powder(if using) and salt.  Allow to cook.
Once the mangoes are cooked, add powdered jaggery(add water if needed).

Allow to boil till both mangoes and jaggery blends well.

Meanwhile heat a separate pan. add ghee or oil and season it with mustard seeds, red chillies and curry leaves.
(if you are using neem flowers add first in oil and fry till golden brown in colour, then follow the other seasonings)

Once it crackles, pour over the mango jaggery mixture.  Give it a mix and switch of the gas.

Serve as an accompaniment to any South Indian veg gravy along with rice!


Colour of this dish depends upon the quality and amount of jaggery you are using.


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