Mango Pachadi / Raw Mango Jaggery Curry – a South Indian Recipe

Mangoes are loved by everyone – from children to elderly. When a raw Mango is cut and its flavor reaches you, you will not be able to avoid your mouth watering. I have posted many recipes with raw as well as ripe Mangoes. We will see here a sweet traditional recipe from the Southern Region; it is Mango Pachadi which is a must in the lunch menu on the Tamil New Year Day (Vishu). It is a custom to mix the Neem flowers in one of the recipe on this auspicious day. You can fry a handful of Neem flowers in a tsp of Ghee and add to this Mango Pachadi which will enhance its taste. Let us see how to make this delicious Mango Pachadi at our kitchen.

You can see video of this recipe in our channel TastydelightZ Food in the following link:

Ingredients :

Raw Mango – 1 (large sized -350 Gms)

Oil – 1 tsp

Curry Leaves – from 1 sprig

Turmeric Powder – 1 pinch

Salt – to suit taste

Powdered Jaggery (Gur) – ½ cup

For Tempering:

Oil – 2 tbsp

Mustard Seeds – ¾ tsp

Cumin Seeds – ¾ tsp

Red Chillies – 2

Curry Leaves – from 1 sprig

Red Chilli Powder – ½ tsp

Method:

Wash the Mango. (You may peel off the skin if you prefer so). Chop the Mango into medium sized cubes.

Heat a tsp of Oil. Add Curry Leaves. Stir for 20 to 30 seconds.

Add the Mango pieces and cook for few seconds.

Add a cup of water, Turmeric Powder and Salt. Cook for 8 to 10 minutes till the Mango becomes soft (but not mushy).

Add Jaggery powder and cook in low medium flame till the mixture becomes slightly thick. Keep stirring in between. Heat 2 tbsp of Oil for tempering separately.  Add the Mustard Seeds and Cumin Seeds. Let them splutter.  Add Red Chillies and Curry Leaves. Switch off the flame. Add Red Chilli Powder. Stir them. Add this tempering to the Pachadi.  The delicious Mango Pachadi is ready.