17 February 2013


Right from my childhood, I’m a very big fan of mangos, ripe or unripe ones…Any dish made out mangos, I will be the first one to finish it off... And in my childhood, school summer holidays, I go to my grandmother’s house and all my cousins will gather there without fail...
We have great fun, and its mango season so my grandma get a sack full of mangos for pickles and other stuff. So the whole month will be kids menu,right from morning to night... And we have these mango pachadi alternate days and will fight for each ones portion; and my aunt does the dividing part... And she tells it’s the toughest job ever...This is a easy and simple recipe, but a sooper delicious one... I just love and admire the glossy touch in this recipe... It has a nice glaze finish when served...So give a try and enjoy licking your fingers, as I do :)

Sending these yummy Mango Pachadi to "Shravs Cook Book Blog 1st Event - Valentine's Day Special Event" , I'm happy that I'm part of her Valentine's day event.So send in your entries and be the top or first in your presentation.


Mango - 1(small unripe)
Jaggery - 1/2 cup
Water - 1/4 cup
Turmeric powder - pinch

To Temper:
Oil - 1/2 tsp
Mustard - 1/4 tsp
Split Urad dal - 1/4 tsp
Curry leaves - few
Dried red chilly - 2
Green chilly - 2


Scrap the outer green layer of mango,and scrap or cut into thin slices and pressure cook for 1 whistle with very little water added.

Mash the mango,and allow some bits. Then temper the cooked mango.

Take a kadai pour in little oil add ingredients under "To Temper".Then add in the cooked mango and mix well.

Then add  grated jaggery and a pinch of turmeric powder,saute well till little oil comes out.

Allow the jaggery to melt well and stir till you glossy and halwa texture.

So here is your my yummy mango pachadi for you all to enjoy!,serve with rice or chapatti


If your is  a sour one,then increase the amount of jaggery you use.So it will get balanced.
And mom does't pressure cook mango,but  my MIL does and i like the small bites of mango when tasting,so don't mash it fully.

I forgot to add green chilly and curry leaves while tempering,so sauteed green chilly separately and added along with curry leaves.

The whole cooking should be done in low flame,to avoid burning.

1 comment:

  1. I never heard of this recipe before...its quite interesting...looks so yummmmyyyyyy.......


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