Next to mambazha pulissery , manga pachadi is another favourite of mine.I normally don’t like sweet curries for my lunch/dinner but this an exception! You can use any plump ripe mango vareity for this curry.
I have used sliced mangoes , you can also use whole mangoes just by peeling their skin off and without slicing them .I try in both ways depending on my mood 😉 And this is my Amma’s version, which is not same as usual pachadi.
- Ripe mangoes :2-3 mangoes sliced
- Turmeric powder : 1/4tsp
- red chilli powder :1/2tsp
- Green chilli : 3-4 slit
- salt :1/4 tsp
- Jaggery :1tsp (optional)
- water : 1/2 cup
- coconut grated :1cup
- cumin seeds :1/4tsp
- mustard seeds :1/4 tsp
- fenugreek seeds :1/8tsp
- dried red chillies : 3-4 no
- curry leaves : 2springs
- coconut oil :2tsp
- In a pressure cooker take the sliced mangoes, turmeric powder, red chilli powder, slit green chillies, salt and water. Cook for 2 whistles.
- Take a heavy bottom pan , once the pressure releases transfer the cooked mangoes with gravy into it. Let it simmer well for 4-5 minutes, add jaggery if you want the curry to be more sweet.
- Grind together coconut grated , cumin seeds with 2 tbsp of water.
- Add the coconut paste into the pan and mix well. simmer the curry for 2-3 minutes more.
- Heat another pan for tempering , add coconut oil followed by mustard seeds, fenugreek seeds, dried red chillies and curry leaves.
- And pour this over the curry.
- Adjust water according to the thickness of gravy you need.
- If the mangoes are sweet, you can skip jaggery.
- Tempering is an important step, so use the mentioned quantities itself.
- I haven’t used crushed mustard seeds, which is normally used in pachadis.This recipe taste better without that. 😉
- You can use whole mango as well, just peel off the skin and wash well and proceed the same steps.