Sunday, May 5, 2013


Mango Pachadi

Mango pachadi is typically prepared during Tamil new year festival in Tamil Nadu. This can be prepared with or without addition of fresh neem flower.When prepared with neem flower,it symbolizes all 6 tastes (Arusuvai)
Inipu/Sweetness from jaggery
Pulipu/Sourness from mangoes
Uvarpu/Salty from salt
Karpu/hot from chillies
Thuvarpu/Saline from mangoes
Kasapu/Bitterness from neem flower

Raw Mango :1
Jaggery: 1/4 cup
Salt: 1/2 tsp
Rice flour: 2 tsp
Green chillies chopped: 1
Turmeric powder: a pinch

For tempering
Oil: 1 tsp
Mustard seeds: 1/2 tsp
Urad dhal: 1/2 tsp
Red chillies: 2 or 3
Curry leaves: a sprig

1) Chop the mango into medium sized cubes
2) In a sauce pan boil the mangoes & green chillies with 3/4 cups of water (The water should be enough to immerse the mangoes
3)Add turmeric powder, and salt and cook for around 7 to 10 minutes in medium flame with the pan closed
4) Mix the rice flour in 2 tablespoons of water and keep it ready.
5) Once the mangoes are well cooked add the grated jaggery and water with rice flour and cook for a couple of minutes until all the ingredients are well incorporated
6) Heat 1 tsp oil and add mustard seeds. Once it starts spluttering add urad dhal, broken red chillies and curry leaves and add this to the pachadi

Step by Step pictures

Mango Pachadi

Mango Pachadi

Mango Pachadi

Mango Pachadi


  1. Gosh!!! This is so good. My fav because I adore tangy spicy flavors too much that its difficult to give up. Moreover I am a typical Asian food lover.

    Its been some time since I made mango pachadi and I would love to try out your amazing version.

  2. Perfectly made...Looks yum....again one of my favorites