Mangai Pachadi is a traditional South Indian dessert recipe made during the auspicious days. It is a sweet, sour and spicy dish. It tastes like dessert with a hing of spice. So It can be served as a dessert or side dish for rice and chapati/poor.
In Tamil Nadu, we celebrate Tamil New year during the summer(April 14th). As we know Mangoes are in season during summer. Hence the Pachadi is prepared to celebrate Tamil New year. Especially for the new year day, neem flower is added to the pachadi for its bitter taste.
The specialty of mangai pachadi is it has five distinct flavors in one dish. All five distinct flavors together bring an umami taste to Pachadi. Below are the ingredients that give five distinct flavors to the dish.
Mango Sour
jaggery Sweet
Neem Bitter
Chilli Spice
Salt Saltiness
Mangai Pachadi is my all time favorite dish. It is such an addictive food. The Umami taste of the Pachadi will make everybody to become addictive. Check Out other Pachadi recipes.
You may also like other New year sweet recipes Paal Poli,paruppu poli.
Check out the favorite products.
Ingredients for Mangai Pachadi:
- 250 gram raw Mango and its seed(Mango cut into big pieces with skin)
- 5 to 6 tbsp of jaggery powder
- 1/4 tsp of salt
- 1/8 to 1/4 tsp of chili powder
- 3 tsp of sesame oil
- 5 curry leaves
- 1/8 tsp fenugreek seed powder
- 1 long dry red chili
- 1/4 tsp of mustard seeds
- 1/8 tsp cumin powder
- 2 tsp ghee
Procedure:
1. In a small pan heat 3 tsp of oil and then, splutter the mustard seeds.
2. Fry the broken chili and curry leaves in the oil for a second.
3. Add in the Raw mango Pieces with some salt, and turmeric powder then, Saute the mangoes for 3 minutes or until the green skin turns pale.
4. Cover the raw mangoes with water. Make sure the water level is over the mangoes.
5. Add in the Mango Seed(optional) and Let the Raw mango cook until soft and mushy. It may take around 7 to 10 minutes.
6. Add fenugreek powder, chili powder, cumin powder, and jaggery. Mix well and let it cook until the mangai pachadi thickened, for 5 to 8 minutes.
7. Finally, add the ghee and cook not more than 2 minutes.
8. Pachadi will thicken when it cools. Turn off the stove at desired consistency and serve the mangai Pachadi hot or cold.
Serve the Mangai Pacahdi with chapati/curd rice/poori or as dessert.
