Mambazha Pachadi ~ Ripe Mangoes in a Lightly Spiced Coconut Sauce

Growing up I knew of only two kind of pachadis (a sweetish curry made with a fruit and grated coconut) – plantain pachadi and mambazha pachadi. I LOVED the plantain pachadi but would not really let amma make mambazha pachadi. I always thought it was a waste of nice sweet ripe mangoes to be put in a curry. Over the years, I have learnt to appreciate mango in curries and have begun to grow to be quite fond of them. I realized that there is a lot of mango in this world for curries and to be eaten as is.

Pachadis are usually served in sadyas (traditional feast served in Kerala for weddings, festivals etc) and add quite a different dimension to the feast. The sweetness from pachadis, a little sourness from the yogurt in the avial, the spice from the sambar, a little bit of bitterness from the fried okra or bittergourd kichadis, the mild tempering taste of coconut milk from the olan – they all blend in such a fantastic way to make a wonderful mouthful for any sadya. I think it was all well thought of so many many years ago to come with these different combinations of curries for a sadya.

Mango pachadi is an easy to put together curry and all you need is ripe sweet mangoes, jaggery, coconut, red chilli, turmeric powder and curry leaves and mustard seeds for seasoning. You can skip the jaggery if you get really sweet mangoes, but I still like that taste and add a little always.

Mambazha Pachadi ~ Ripe Mangoes in a Lightly Spiced Coconut Sauce – The Recipe

Ingredients:

Ripe Mangoes – 2
Jaggery – 1/4 cup
Turmeri powder – 1/2 tsp
Water – 1/4 cup
Grated coconut – 1/4 cup
Dried Red Chillies – 2
Salt – to taste

For seasoning:
Coconut Oil – 1 tsp
Black mustard seeds – 1/2 tsp
Curry leaves – 7-8

Method:

Wash the mangoes and cut them into bite sized pieces. You can leave the peel on or take it off.
Cook the mangoes in a pan with the water, turmeric and jaggery.
Grind the grated coconut to a fine paste with the red chillies and a little water.
Once the mangoes are soft, add this ground coconut paste to it, add salt and a little more water if you need and let it cook for a few minutes in medium heat till they all come together.
Heat the coconut oil in another small pan, add the mustard seeds. Once they splutter, add the curry leaves and pour this over the pachadi.
Mix right before serving.

Mambazha Pachadi ~ Ripe Mangoes in a Lightly Spiced Coconut Sauce

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Author: Manju

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Ingredients

• Ripe Mangoes - 2Ripe Mangoes - 2
• Jaggery - 1/4 cupJaggery - 1/4 cup
• Turmeri powder - 1/2 tspTurmeri powder - 1/2 tsp
• Water - 1/4 cupWater - 1/4 cup
• Grated coconut - 1/4 cupGrated coconut - 1/4 cup
• Dried Red Chillies - 2Dried Red Chillies - 2
• Salt - to tasteSalt - to taste
• For seasoning:For seasoning:
• Coconut Oil - 1 tspCoconut Oil - 1 tsp
• Black mustard seeds - 1/2 tspBlack mustard seeds - 1/2 tsp
• Curry leaves - 7-8Curry leaves - 7-8

Instructions

• Wash the mangoes and cut them into bite sized pieces. You can leave the peel on or take it off.
• Cook the mangoes in a pan with the water, turmeric and jaggery.
• Grind the grated coconut to a fine paste with the red chillies and a little water.
• Once the mangoes are soft, add this ground coconut paste to it, add salt and a little more water if you need and let it cook for a few minutes in medium heat till they all come together.
• Heat the coconut oil in another small pan, add the mustard seeds. Once they splutter, add the curry leaves and pour this over the pachadi.
• Mix right before serving.

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