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Mango Pachadi Recipe For Tamil New Year

South Indian Raw Mango sweet pachadi for Tamil new year
Prep Time10 minutes
Cook Time10 minutes
Total Time20 minutes
Course: Side Dish
Cuisine: South Indian
Keyword: manga pachadi, Mango pachadi, Mango pachadi for tamil new year, raw mango pachadi, south indian style mango pachadi, Tamil nadu style mango pachadi, tamil new year recipes
Servings: 4 people
Author: Chitra

Ingredients

Main Ingredients

  • 1 Raw Mango
  • ⅓ - ½ cup Grated jaggery
  • 1 Green chilli ( finely chopped)
  • ¼ tsp Salt
  • Water as needed( I used 2 cups)
  • ¼ cup Grated coconut ( Grind to paste)
  • 1 tsp Neem flower ( use only for Tamil new year)

To Temper

  • 2 tsp Cooking oil
  • ½ tsp Mustard seeds
  • ½ tsp Urad dal
  • 1 Red chilli
  • Curry leaves few
  • a pinch Hing/Asafetida (optional)

Instructions

  • Wash and peel the skin of raw mango. Slice it roughly into big pieces. Set aside. In a mixie jar, take the grated coconut and add required water. Grind to smooth paste. Keep aside.

  • In a kadai or deep bowl, add 2 cups of water and let it roll boil. Add the mango slices, finely chopped green chillies, salt and cover cook till it turns soft and cooked. ( If the mango is too sour, you may need to add more jaggery for this pachadi. To avoid this, drain the cooked water to remove sourness and then proceed if you wish). My mango was not too sour. So I din’t drain the water.
  • After the mango is cooked well and soft, mash it roughly with a ladle. Add the grated jaggery ( If the jaggery has impurities, melt it by adding 1/4 cup water and filter it. Add jaggery syrup to the cooked mango).Add little water to melt the jaggery if needed. Mix well and boil till jaggery melts and raw smell goes off. Now add the coconut paste, mix well till it becomes semi solid in consistency. Switch off the flame and remove the kadai.

  • Heat a small kadai and dry roast the neem flower till it turns golden brown and crispy. Remove in a plate and crush it well. Heat oil in the same kadai and splutter mustard seeds, urad dal, red chill, hing and curry leaves. Add the seasoning and crushed neem flower to the mango pachadi. Mix well. Offer God and get his blessings !

Video

Notes

  • Adjust the quantity of jaggery based on the sourness of raw mango.
  • If the jaggery has impurities, melt  it by adding 1/4 cup water and filter it. Add jaggery syrup to the cooked mango.
  • You may have to add more jaggery if the mango is too sour. To avoid this, drain the excess cooked water and then add jaggery.
  • We add Neem flower only for Tamil new year otherwise it is not needed.
  • If you don’t get fresh Neem flower, you can use dried ones.
  • You can use yellow pumpkin or banana stem to make the same pachadi