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Kitchen Tidbits

Easy Mango Pachadi-Sweet Version

Posted on May 28, 2017August 30, 2017

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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.

Mamabazha Pachadi:

  1. Ripe mangoes                                                              :2-3 mangoes sliced
  2. Turmeric powder                                                       : 1/4tsp
  3. red chilli powder                                                        :1/2tsp
  4. Green chilli                                                                  : 3-4 slit
  5. salt                                                                                 :1/4 tsp
  6. Jaggery                                                                           :1tsp (optional)
  7. water                                                                             : 1/2 cup
  8. coconut grated                                                             :1cup
  9. cumin seeds                                                                  :1/4tsp
  10. mustard seeds                                                              :1/4 tsp
  11. fenugreek seeds                                                           :1/8tsp
  12. dried red chillies                                                         : 3-4 no
  13. curry leaves                                                                  : 2springs
  14. coconut oil                                                                    :2tsp

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Method:

  1. In a pressure cooker take the sliced mangoes, turmeric powder, red chilli powder, slit green chillies, salt and water. Cook for 2 whistles.
  2. 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.
  3. Grind together coconut grated , cumin seeds with 2 tbsp of water.
  4. Add the coconut paste into the pan and mix well. simmer the curry for 2-3 minutes more.
  5. Heat another pan for tempering , add coconut oil followed by mustard seeds, fenugreek seeds, dried red chillies and curry leaves.
  6. And pour this over the curry.

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Notes:

  1. Adjust water according to the thickness of gravy you need.
  2. If the mangoes are sweet, you can skip jaggery.
  3. Tempering is an important  step, so use the mentioned quantities itself.
  4. I haven’t used crushed mustard seeds, which is normally used in pachadis.This recipe taste better without that. 😉
  5. You can use whole mango as well, just peel off the skin and wash well and proceed the same steps.

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