Mambazha Pachadi / Sweet mango relish

Mambazha pachadi ia a seasonal and traditional recipe prepared during tamil varusha porappu /Chithirai kani and Vishu kani. This pachadi can be made with or without tamarind. I learnt this recipe from my paati. In my home, we mix it with hot rice and have it with papad. It tastes yum and is a popular one in my home. This can also be used as a side dish for molagootal which is another super hit recipe from Kerala Iyer’s kitchen.There is another popular recipe called mangai pachadi which is made with unripened mangoes. But here we use ripened mangoes to make this pachadi.

Some more South Indian gravies

Chinna Vengaya Vathakuzhambu

Murungai keerai molagootal

Sundakkai arachuvitta Vathakuzhambu

Nellikai Arachukalakki

Aviyal

Saadham masaal

Thengai varuthu kottina porichozhambu

Masaal

Chinna Vengaya Sambar/ Shallots Sambar

Orange skin kuzhambu

Thakkali kootan

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Mambazha Pachadi

Niranjana Sankaranarayanan
Mambazha pachadi ia a seasonal and traditional recipe prepared during tamil varusha porappu /Chithirai kani and Vishu kani. This pachadi can be made with or without tamarind. I learnt this recipe from my paati. In my home, we mix it with hot rice and have it with papad. It tastes yum and is a popular one in my home. This can also be used as a side dish for molagootal which is another super hit recipe from Kerala Iyer’s kitchen.There is another popular recipe called mangai pachadi which is made with unripened mangoes. But here we use ripened mangoes to make this pachadi.
Some more South Indian gravies
Chinna Vengaya Vathakuzhambu
Murungai keerai molagootal
Sundakkai arachuvitta Vathakuzhambu
Nellikai Arachukalakki
Aviyal
Saadham masaal
Thengai varuthu kottina porichozhambu
Chinna Vengaya Sambar/ Shallots Sambar
Orange skin kuzhambu
Thakkali kootan
Prep Time 10 mins
Cook Time 30 mins
Total Time 40 mins
Course Gravies, Main Course
Cuisine Indian, Kerala, South Indian
Servings 4

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

Use well ripened mangoes.
If the skin is thick, remove it.
Check the sweetness of the mango and add the jaggery according to it.
Keyword Gravies, Indian Curries, Indian Sabji, Mango recipes

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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Comments

29th April 2020 at 1:22 PM

It was perfect the first time. I learn so much from you as well! Keep it up great post.



7th October 2020 at 7:26 AM

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.



7th October 2020 at 10:02 PM

Mambazha pachadi looks so delicious. It is ideal to serve with hot steamed rice, will make it next year.



8th October 2020 at 12:02 AM

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.



8th October 2020 at 9:14 PM

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.



10th October 2020 at 12:26 PM

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.



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Rama Navami

12th April 2019

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