Mango Pachadi Recipe – Authentic Turmeric & Jaggery Side Dish

Last Updated on 4 months by Neha Deshmukh

Mango Pachadi Recipe – Authentic Turmeric & Jaggery Side Dish

Hey everyone! If you’re anything like me, you absolutely adore mango season. And while mango lassi and aamras get a lot of the spotlight (and rightly so!), there’s a lesser-known mango delight that deserves a place on your table: Mango Pachadi. This sweet, tangy, and slightly spicy side dish is a staple in South Indian cuisine, and honestly, it’s a flavor bomb! I first made this for a family get-together and it disappeared in minutes – seriously! Let’s get cooking.

Why You’ll Love This Recipe

This Mango Pachadi isn’t just delicious; it’s incredibly easy to make. It’s a fantastic way to use up those perfectly ripe mangoes, and the combination of flavors is just… magical. The sweetness of the mango and jaggery, the earthiness of turmeric, and the subtle heat from the red chillies create a beautiful balance. Plus, it’s a wonderful digestive, often served as part of a traditional South Indian meal.

Ingredients

Here’s what you’ll need to whip up this delightful pachadi:

• 2 ripe mangoes
• ½ cup jaggery (or to taste – more on that later!)
• 1 tsp turmeric powder
• 1 cup water (plus extra for grinding)
• 1 cup grated coconut
• 2 dried red chillies (adjust to your spice preference)
• Salt to taste
• 1 tsp coconut oil
• ½ tsp black mustard seeds
• 7-8 curry leaves

Ingredient Notes

Let’s talk ingredients! A few things make this recipe truly special.

• Jaggery: This unrefined sugar is key to that authentic South Indian flavor. It has a lovely molasses-like taste that regular sugar just can’t replicate. You can find it at most Indian grocery stores. If you absolutely can’t find jaggery, brown sugar is a decent substitute, but it won’t be quite the same.
• Turmeric: Don’t skip the turmeric! It adds a beautiful color and a subtle earthy flavor, plus it’s packed with health benefits. It’s a cornerstone of South Indian cooking.
• Coconut Oil: Using coconut oil for the tempering is essential. It imparts a distinct aroma and flavor that complements the mango and coconut beautifully. Don’t substitute with another oil if you can help it!
• Mangoes: Alphonso mangoes are ideal if you can get them, but any sweet, ripe mango will work wonderfully.

Step-By-Step Instructions

Alright, let’s get down to business!

1. First, wash and cut your mangoes into bite-sized pieces. Peeling is optional – I usually leave the skin on for extra fiber and a bit of color, but it’s totally up to you.
2. Place the mango pieces in a pan with the water, turmeric powder, and jaggery. Cook over medium heat until the mangoes are soft and tender – about 10-15 minutes. Stir occasionally to prevent sticking.
3. While the mangoes are cooking, let’s make the coconut paste. Grind the grated coconut and dried red chillies into a fine paste using a little water. You want it to be smooth, so add water gradually.
4. Once the mangoes are cooked, add the coconut paste to the pan. Add salt to taste and a little more water if needed to adjust the consistency. Simmer for about 5 minutes, stirring constantly, until everything is well combined.
5. Now for the tempering! Heat the coconut oil in a small pan. Once hot, add the black mustard seeds. Let them splutter and pop (be careful!).
6. Add the curry leaves to the hot oil and let them sizzle for a few seconds.
7. Pour this fragrant tempering over the pachadi and give it a good mix. And that’s it! Your Mango Pachadi is ready to serve.

Expert Tips

• Don’t overcook the mangoes! You want them to be soft, but still hold their shape.
• Taste as you go and adjust the jaggery and salt to your liking. Everyone has different preferences!
• If you want a smoother pachadi, you can blend it with an immersion blender after simmering.

Variations

This recipe is super versatile! Here are a few ways to customize it:

• Spice Level Adjustment: If you’re sensitive to heat, reduce the number of red chillies or remove the seeds before grinding. For a spicier kick, add a pinch of red chilli powder.
• Regional Variations: Andhra-style pachadi often includes a touch of tamarind for extra tanginess. Kerala-style pachadi might use a bit of asafoetida (hing) in the tempering.
• Festival Adaptations: This pachadi is traditionally served during Onam (Kerala) and Ugadi (Andhra Pradesh/Telangana) as part of the festive sadhya or meal.

Serving Suggestions

Mango Pachadi is best served as a side dish with rice and dal. It also pairs beautifully with curd rice or even roti. It’s a wonderful accompaniment to any South Indian meal, really!

Storage Instructions

You can store leftover Mango Pachadi in an airtight container in the refrigerator for up to 3 days. The flavors might meld even more over time!

FAQs

Let’s answer some common questions:

• What type of mango is best for Pachadi? Alphonso mangoes are fantastic, but any sweet, ripe mango will work. Totapuri or Kesar mangoes are also great options.
• Can I use coconut milk instead of grated coconut? While you can use coconut milk, it won’t have the same texture or flavor as fresh grated coconut. I highly recommend using grated coconut if possible.
• How can I adjust the sweetness of the Pachadi? Simply add more or less jaggery to suit your taste. Start with ½ cup and then add more, a tablespoon at a time, until you reach your desired sweetness.
• What is the role of turmeric in this recipe? Turmeric adds a beautiful color, a subtle earthy flavor, and is known for its anti-inflammatory properties. It’s a key ingredient in many South Indian dishes.
• Can this Pachadi be made ahead of time? Yes, you can make it a day or two in advance. The flavors will actually develop and deepen over time. Just store it in an airtight container in the refrigerator.