Manga Pachadi (Tamil Style) | No Curd, No Coconut Mango Pachadi

Pachadi is generally a sweet side dish served during Kerala sadya. Pachadi cleanses the palate, relieves the flavour fatigue of other sadya dishes by adding a sweet tangy flavour to make the feast a more lovable experience. But nothing like it is made only for sadyas, if you serve this manga pachadi over some hot piping steamed rice, then you don't need any other curries.

Pachadi or Khichadi ?? Pachadi is the sweet tangy version usually made with pineapple, mango whereas khichadi is the savoury one made with cucumber, vendakka or ash gourd. However, the Kerala style involves adding yogurt and ground coconut paste in both versions. But this is a simpler version of the same pachadi without yogurt and coconut paste and tastes delicious as a side dish. This is the Tamil style version, so there are slight changes from the Kerala version but tastes great. As there is no use of coconut or yogurt, this can be stored in dry glass bottles for a week in the refrigerator. Check it out !!

Preparation time ~ 10 minutes

Cooking time ~ 7–8 minutes

Author ~ Julie

Serves ~ a small bowl

Ingredients

raw mango 2

cumin seeds 1/2 tsp

mustard seeds 1/2 tsp

tamarind extract 1 tsp (optional)

powdered jaggery 2 tbsp

salt to taste

asafoetida (kayam podi) a good pinch

turmeric powder 1/2 tsp

chilli powder 1/2 tsp

green chillies 2 chopped 

rice flour 1 Tbsp

water 3/4 cup (total)

curry leaves 2 sprigs

oil (any neutral) 2 tbsp

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Method 

• Wash and peel the mangoes. Cut in thick slices, discard the seeds. Then cut in small bite size pieces. Keep aside.
• Heat oil in a pan. Add the cumin seeds, followed by mustard seeds. Splutter mustard and lightly fry cumin seeds.
• Then slide in the green chillies, fry lightly. Add curry leaves and slide in the cut mango pieces.
• Add the pinch of asafoetida, turmeric powder, chilly powder, salt, tamarind extract (if using), jaggery powder. Give a quick mix and then add half cup water.
• Cover and cook for 5–6 minutes till the mango pieces are soft. In the meantime, mix the rice flour with 2 tbsp water without lumps and keep aside.
• Uncover lid, check if the pieces are cooked well. Adjust salt if needed and pour the rice flour slurry. Give a quick mix to thicken the pachadi.
• Cook till the sauces thicken. Switch off the flame and cool completely.
• Store in dry glass containers in the refrigerator for a week. Enjoy as a side with rice !!

NOTES

* Adding tamarind extract just balances the flavours. If the mangoes are sour enough, then omit adding the tamarind.

* These mangoes are mature ones and not ripe. The colour of these mangoes is like this, so may look ripe.