Pacha Manga Pachadi Recipe – Raw Mango Pachadi
Overview
Pacha Manga Pachadi is a delightful South Indian side dish that combines the tangy flavor of raw mango with the sweetness of jaggery and the aromatic spices typical of Tamil Nadu cuisine. This vibrant dish pairs beautifully with steamed rice and can elevate your meal with its refreshing taste. It’s not just easy to prepare but also a perfect addition to any vegetarian feast, bringing a burst of flavor that is both comforting and satisfying.
Ingredients
| Ingredient | Quantity |
|---|---|
| Raw Mango (cut into big chunks with skin) | 2 |
| Tamarind Water | 1/4 cup |
| Jaggery | 1 tablespoon |
| Sambar Powder | 1/2 teaspoon |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Salt | 1/2 teaspoon |
| Mustard Seeds | 1/2 teaspoon |
| Asafoetida (Hing) | 1/4 teaspoon |
| Curry Leaves | 1 sprig |
| Dry Red Chillies | 2 |
| Sunflower Oil | For cooking |
Nutritional Information
| Nutrient | Amount per Serving (1/4 of recipe) |
|---|---|
| Calories | 120 |
| Protein | 1 g |
| Fat | 4 g |
| Carbohydrates | 23 g |
| Fiber | 2 g |
| Sugar | 8 g |
| Sodium | 200 mg |
Preparation Time
| Activity | Time (mins) |
|---|---|
| Preparation | 5 |
| Cooking | 30 |
| Total | 35 |
Instructions
-
Boiling the Mango:
Begin the Pacha Manga Pachadi by placing the raw mango chunks into a saucepan. Pour in the tamarind water, add the jaggery, and sprinkle in the turmeric powder. Heat the mixture over medium flame, allowing it to come to a gentle boil. -
-
Cooking the Mango:
Let the mango boil until it softens and becomes tender, which should take about 15-20 minutes. Once softened, incorporate the sambar powder and salt into the mixture. Stir well to ensure the spices are evenly distributed. -
Thickening the Pachadi:
Continue to simmer the mango mixture, allowing it to thicken. Stir occasionally to prevent sticking. Once it reaches a desired consistency, remove it from heat. -
Tempering the Spices:
In a separate tempering pan, heat a drizzle of sunflower oil over medium heat. When the oil is hot, add the mustard seeds and let them crackle. After they crackle, add the curry leaves, asafoetida (hing), and dry red chillies. Sauté the spices for a minute until they release their enticing aroma. -
Combining the Ingredients:
Pour the tempered spices over the thickened Pacha Manga Pachadi. Stir to combine all the flavors, and taste for seasoning. Adjust the salt and spices according to your preference. -
Serving Suggestions:
Serve the Pacha Manga Pachadi warm alongside a steaming bowl of rice. It pairs excellently with Mixed Vegetable Sambar and Kurukku Kaalan for a complete South Indian lunch or dinner experience.
This Pacha Manga Pachadi recipe encapsulates the essence of Tamil Nadu’s culinary tradition, offering a unique blend of flavors that dance on the palate. It is a testament to how simple ingredients can come together to create something truly special. Enjoy this refreshing dish as part of your meal and celebrate the joy of cooking with love!
