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
Thengai varuthu kottina porichozhambu
Chinna Vengaya Sambar/ Shallots Sambar
Orange skin kuzhambu
Gravies, Main Course
Indian, Kerala, South Indian
I used senthooram
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.
Use well ripened mangoes.
If the skin is thick, remove it.
Check the sweetness of the mango and add the jaggery according to it.
Gravies, Indian Curries, Indian Sabji, Mango recipes