Mambazha Pachadi is a traditional Kerala dish prepared with ripe mangoes, jaggery, coconut, and spices, often served during the famous Sadya (festive feast). This pachadi beautifully balances sweetness, tanginess, and mild spiciness, making it one of the most loved accompaniments in Kerala cuisine.
Taste and Flavour Profile
Mambazha Pachadi combines the natural sweetness of ripe mangoes with the earthy richness of jaggery and the slight heat from green chilies. The coconut-cumin paste adds depth, while tempering with curry leaves and mustard seeds enhances its authentic Kerala flavour. The result is a dish that is sweet, tangy, creamy, and aromatic all at once.
Cultural Significance
Traditionally, Mambazha Pachadi is an integral part of the Onam Sadya and other festive feasts in Kerala. It symbolizes the balance of flavours in life—sweet, sour, and spicy—making it more than just a dish, but also a cultural experience.
How it is Served
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As a side dish in Kerala Sadya along with rice and curries
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Paired with steamed rice for a comforting meal
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Enjoyed as a festive delicacy during special occasions
Why Try Mambazha Pachadi?
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Unique combination of sweet, tangy, and spicy flavours
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Made with natural ingredients like mango, jaggery, and coconut
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A traditional recipe passed down through generations
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Perfect for festive feasts and everyday meals alike
Some more South Indian gravies
Sundakkai arachuvitta Vathakuzhambu
Thengai varuthu kottina porichozhambu
Chinna Vengaya Sambar/ Shallots Sambar
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Mambazha Pachadi
Equipment
- Pressure cooker
Ingredients
- 3 nos Ripened Mangoes I used senthooram
- 1/2 tsp Turmeric powder
- As req Salt
- 1 tsp Jaggery
To Grind
- 1/4 Coconut
- 2 nos Red chilli
- 1 tsp Mustard
To Temper
- 2 tsp Coconut oil
- 1 tsp Mustard
- few Curry leaves
Instructions
- Take the mangoes, wash well and check the thickness of the skin. If the skin is thick, remove it else we can use the skin.
- In a kadai or heavy bottomed vessel, add coconut oil and splutter mustard seeds. Once they start spluttering, add curry leaves and saute for half a minute.
- Then add the mangoes into the pan. At this stage we can add turmeric powder, salt and jaggery.
- Add little water to cook the mangoes. Allow it to cook well.
- Meanwhile grind the coconut, red chillies, mustard with little water to a fine paste.
- Once the mangoes are cooked, add the ground paste into the mangoes. Mix well.
- Keep the stove in medium flame and cook for 2 -3 minutes.
- Turn off the stove and serve it with hot rice and papad.
- We can also use this as a side dish for molagootal.
Video
Notes
If the skin is thick, remove it.
Check the sweetness of the mango and add the jaggery according to it.
INSTRUCTIONS
- Take the mangoes, wash well and check the thickness of the skin. If the skin is thick, remove it else we can use the skin.
- In a kadai or heavy bottomed vessel, add coconut oil and splutter mustard seeds. Once they start spluttering, add curry leaves and saute for half a minute.
- Then add the mangoes into the pan. At this stage we can add turmeric powder, salt and jaggery.
- Add little water to cook the mangoes. Allow it to cook well.
- Meanwhile grind the coconut, red chillies, mustard with little water to a fine paste.
- Once the mangoes are cooked, add the ground paste into the mangoes. Mix well.
- Keep the stove in medium flame and cook for 2 -3 minutes.
- Turn off the stove and serve it with hot rice and papad.
- We can also use this as a side dish for molagootal.
Notes
- Use well ripened mangoes.
- If the skin is thick, remove it.
- Check the sweetness of the mango and add the jaggery according to it.
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Thank you !!
It was perfect the first time. I learn so much from you as well! Keep it up great post.
Thank you so much !!
Wow. That senthooram mango looks so good. Now I miss mangoes. Mambila pachadi looks scrumptious. My mom also makes it during the season. We used to fight for it in the end. After seeing your recipe. I am urged to give a try. Bookmarking your recipe. Will make it when I get my hands on to mangoes.
Thank you Malini.
Mambazha pachadi looks so delicious. It is ideal to serve with hot steamed rice, will make it next year.
Thank you Jayashree.
Niranjana this mambazha pachadi looks super delicious. It reminds me of the mango shaak or curry we make Gujarati style, nearly the same method but we don’t add coconut and curry leaves. And we use semi ripe mangoes. Tempting me to try your version.
Thank you aunty. I would like to check your recipe. Yes, this is Kerala style pachadi where we add coconut. In Tamilnadu style pachadi we donot add coconut and it is similar to Aam ki launji. In Tamilnadu style, we use semi ripe mangoes.
Interesting info Niranjana, so many variations of mango curries. Thanks. Do you have the Aam ki Laungi recipe on your blog?
No ji, I have not posted yet.
I love mango pachadi, I used to make it every season. This recipe is totally different from mine. Yours Mambila pachadi looks super scrumptious. Will try your recipe next season.
Thank you Jolly. Would love to know your version. This is Kerala style with coconut. In Tamilnadu we will make without coconut, which is similar to Aam Launji.
I love mango Pachadi.Your recipe sounds Delish and flavorful.Missing the mango season now.i make it when market is flodded with ripe mangoes.
Thank you & nice to know that Preethi.