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Mambazha Pachadi ~ Ripe Mangoes in a Lightly Spiced Coconut Sauce

Author Manju


  • 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


  • 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.