• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
  • Skip to footer

Cooking Curries logo

  • Home
  • About
    • Work with me
  • Recipe Index
  • Contact
Home » Recipes » Diet » Gluten Free » Mambazha Pachadi ~ Ripe Mangoes in a Lightly Spiced Coconut Sauce

Mambazha Pachadi ~ Ripe Mangoes in a Lightly Spiced Coconut Sauce

Published: Apr 9, 2015 · Modified: Apr 5, 2018 by Manju · This post may contain affiliate links · 4 Comments

1shares
  • Share
  • Tweet
  • Yummly
  • Flipboard
  • Mix
Jump to Recipe Print Recipe

Mambazha Pachadi - Ripe MAngoes in a Lightly Spiced Coconut Sauce - Kerala Sadya Recipe for Onam, Vishu - Vegan , Vegetarian - www.cookingcurries.com (2)

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.

Mambazha Pachadi - Ripe MAngoes in a Lightly Spiced Coconut Sauce - Kerala Sadya Recipe for Onam, Vishu - Vegan , Vegetarian - www.cookingcurries.com

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 – ¼ cup
Turmeri powder – ½ tsp
Water – ¼ cup
Grated coconut – ¼ cup
Dried Red Chillies – 2
Salt – to taste

For seasoning:
Coconut Oil – 1 tsp
Black mustard seeds – ½ 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

4 from 1 vote
Print Pin Rate
Author: Manju

Ingredients

  • Ripe Mangoes - 2
  • Jaggery - ¼ cup
  • Turmeri powder - ½ tsp
  • Water - ¼ cup
  • Grated coconut - ¼ cup
  • Dried Red Chillies - 2
  • Salt - to taste
  • For seasoning:
  • Coconut Oil - 1 tsp
  • Black mustard seeds - ½ tsp
  • Curry 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.
Tried this recipe?Mention @Cookingcurries or tag #cookingcurries on social media. We would love to take a look and share!

 

Mambazha Pachadi - Ripe MAngoes in a Lightly Spiced Coconut Sauce - Kerala Sadya Recipe for Onam, Vishu - Vegan , Vegetarian - www.cookingcurries.com (3)

1shares
  • Share
  • Tweet
  • Yummly
  • Flipboard
  • Mix
Previous Post: « Beans Thoran ~ Green Beans saute with Coconut
Next Post: Cherupayar Thoran ~ Green Mung Saute with Coconut »

Reader Interactions

Comments

  1. Mona Patel says

    April 16, 2016 at 11:38 pm

    This is a new favorite of ours now. I’m going to be making this quiet often. Oh and instead of using fresh mangoes, I used frozen and it turned out good.

    Reply
    • Manju says

      April 17, 2016 at 12:34 am

      That’s a great tip. I haven’t used frozen mangoes. That means we can have this all year long! ?

      Reply
  2. Rajagopalan says

    April 18, 2017 at 6:46 pm

    4 stars
    Though the preparation of certain recipes are the same in Tamilnadu, Karnataka, &Andhra only the name isade different. What we call in Chennai as Thuvial is called Pachidi in Sndhra &Karnataka. The ripe Mango pachidi is a well known item of Tamilnadu and it is specially done on the New year day with the fried neem flower added to it. Ifind Kerala dishes very dimple with less ingredients and the main ingredient is mostly coconut either scrapped or coconut milk used. Iam very glad today hundreds of young culinary experts are hitting the social cites with newer and newer preparations. I would like to know more Kerala vegetarian dishes like Etiseri, pulisery, thoran for the benefit of Chennai people where all State people are residing as Chennai is always a Cosmopolitan City. Thank you very much Manjuji.

    Reply
    • Manju says

      April 18, 2017 at 6:49 pm

      Thank you! Yes, I agree that there are very similar preparations with similar ingredients often called the same or different names all over India. That is the beauty of our diverse country. You can check the link Kerala Sadya Recipes right on top of the page for other Kerala recipes like Erisseri, Pulisseri, Thoran, Kalan and even many Payasam recipes. ?

      Reply

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Recipe Rating




Primary Sidebar

Hello and welcome to Cooking Curries - a place where you can learn how to make everything in the kitchen that is easy, fresh, healthy and most of all, real good food! Pick up a cup of chai and lets take on an adventure with the spices and be eased into a lot of regional Indian cuisine and some of my family's favorite everyday recipes. Follow #LittlePeopleFoodByCC #TravelEatsByCC and #SeattleEatsByCC on social media! Read More…

Recipe Key

    Looking for something on Cooking Curries? Search here

    Follow Me on Social Media!

    Dont Miss it!

    Subscribe to get all the deliciousness sent straight to your inbox

    Diwali Recipes

    Sooji Halwa - Sweet Semolina Pudding - Diwali Sweets

    Sooji Halwa–Sweet Semolina Pudding

    Rabri

    Rabri Recipe

    Spicy mixture ~ South Indian Trail mix | Diwali Recipe

    Kara Boondi

    Kara Boondi – Spicy Fried Chickpea Flour Dumplings

    platter with gulab jamun and a bowl with gulab jamun

    Homemade Khoya Gulab Jamun

    tater tots chaat on a white platter

    Tater Tots Chaat

    More Diwali Recipes

    Fall Recipes

    Pumpkin Pie Chia Pudding with Pecan Crumble - Pumpkin Recipe - Fall Recipes - CookingCurries

    Pumpkin Pie Chia Pudding with Pecan Crumble

    Two glasses with cocktails on a paddle board with figs around it

    Fig and Ginger Gin Cocktail

    Butternut Squash and Chanterelle Puff Pastry Bites

    Butternut Squash and Chanterelle Puff Pastry Bites

    Pumpkin Pie Oatmeal Bake

    Pumpkin Pie Oatmeal Bake

    https://www.cookingcurries.com/pumpkin-hummus-fall-recipe/

    Pumpkin Hummus | A Fall Recipe

    Roasted Delicata Squash with Goat Cheese and Pomegranate

    Roasted Delicata Squash with Goat Cheese and Pomegranate

    More Fall Recipes

    Recent Posts

    Idli batter in a pot with a ladle in it

    Homemade Idli Dosa Batter Guide

    Masala idli fry in a white bowl

    Idli Masala Fry

    Thai sweet potato curry and white rice in a bowl with a gold fork

    Thai Sweet Potato and Spinach Curry

    tater tots chaat on a white platter

    Tater Tots Chaat

    croissant casserole bake in a baking pan

    Christmas Morning Breakfasts

    okra curry in a grey bowl

    Vendakka Mappas – Okra Curry with Coconut Milk

    Copyrights

    © Manju Mahadevan and Cooking Curries, 2019. Unauthorized use and/or duplication of this material without express and written permission from this site’s author and/or owner is strictly prohibited. Excerpts and links may be used, but never the full recipe or post, provided that full and clear credit is given to Manju Mahadevan and Cooking Curries with appropriate and specific direction to the original content.

    Cooking Curries has been featured on prominent sites such as The Huffington Post, Woman's Day, Fox News, BuzzFeed, and many more.

    Footer


    Cooking Curries

    Don’t Miss Out!

    Subscribe Now

    Affiliate Program Disclaimer

    Cooking Curries is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com.
    • Recipes by Cooking Method
    • Recipes by Course
    • Recipes by Cuisine
    • Recipes by Diet
    • Recipes by Season
    • Recipes by Holiday

    Copyright © 2021 Cooking Curries · Privacy Policy