Ripe Mango Pachadi Recipe – Mambazha Curry
Mambazha Pachadi, a sweet and spicy South Indian dish, is a perfect blend of the tangy, juicy mangoes and the rich, creamy coconut milk. Known for its delightful combination of flavors, this side dish brings a refreshing taste of summer with every bite. It is a versatile dish that can be paired with dosa, chapathi, or even steamed rice, making it an excellent accompaniment to your meals. The slight sweetness from the jaggery and the subtle kick from the red chillies elevate this curry to a whole new level of deliciousness, with the mango chunks providing a burst of flavor.
Course: Side Dish
Cuisine: South Indian
Diet: Vegetarian
Ingredients:
| Ingredient | Quantity |
|---|---|
| Ripe Mango | 2 Mangoes (peeled and chopped) |
| Coconut Milk | 1/4 cup |
| Jaggery (grated) | 3 teaspoons |
| Mustard Seeds (Rai/Kadugu) | 1/3 teaspoon |
| Cumin Seeds (Jeera) | 1 teaspoon |
| Asafoetida (Hing) | 1/3 teaspoon |
| Dry Red Chillies | 2 whole |
| Turmeric Powder (Haldi) | 1/3 teaspoon |
| Red Chilli Powder | 1/2 teaspoon |
| Salt | As required |
| Oil | As required |
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Total Time: 20 minutes
Servings: 4-6 servings
Instructions:
-
Prepare the Mangoes:
- Start by peeling the mangoes and cutting them into small pieces.
- In a saucepan, add the mango pieces and cover them with water (approximately 1 cup of water).
- Place the saucepan over medium heat and cook for a minute. Mash some of the mango pieces gently to help release their juices as they soften.
-
-
Add the Jaggery:
- Once the mangoes become soft, add the grated jaggery to the saucepan. Stir well to ensure that the jaggery dissolves completely. Remove the saucepan from the flame once the jaggery has melted into the mixture.
-
Prepare the Tempering:
- In a separate heavy-bottomed pan, heat some oil over medium heat.
- Add mustard seeds and cumin seeds to the hot oil. Wait for them to pop.
- After the seeds pop, add the dry red chillies and a pinch of asafoetida (hing). Let the spices sauté for a few seconds to release their flavors.
-
Combine the Mango and Tempering:
- Now, add the cooked mango mixture into the pan with the tempering. Stir the ingredients together until well combined.
- Sprinkle turmeric powder, red chilli powder, and salt into the mixture. Stir again to mix the spices thoroughly.
-
Add the Coconut Milk:
- Pour in the coconut milk and stir to incorporate it into the mixture. Cook for another 2 minutes, allowing the Mambazha Pachadi to thicken slightly.
-
Garnish and Serve:
- Once the pachadi reaches a thick, creamy consistency, remove it from the heat. Garnish with fresh curry leaves for an added touch of flavor and aroma.
- Serve the Mambazha Pachadi with hot Keerai Sambar and Steamed Rice for a wholesome and satisfying meal.
Tips for the Perfect Mambazha Pachadi:
- Adjust the level of sweetness and spiciness according to your preference. If you prefer a sweeter taste, increase the amount of jaggery. For a spicier version, you can add more red chilli powder.
- If you don’t have fresh mangoes, you can use frozen mango pieces as a substitute. However, fresh mangoes give the best flavor and texture for this dish.
- Coconut milk can be substituted with yogurt if you’re looking for a tangier flavor, but the richness of coconut milk is highly recommended for an authentic taste.
Mambazha Pachadi is a beloved dish in South Indian cuisine, especially during mango season when the fruit is at its peak. Whether served with rice or flatbreads like chapathi or dosa, this flavorful curry adds an exciting element to any meal. Enjoy the beautiful balance of sweet, spicy, and creamy flavors that will have you reaching for another serving!
