• Preeth C.Vijay

Raw Mango Pachadi/Maanga pachadi

I was not a big fan of maanga pachadi as a kid. But few days before marriage when my MIL listed out Vijay's favorite food items, Maanga Pachadi was one among them. I felt the need to at least learn how to cook to maanga pachadi. So eventually i started loving this simple tangy sweet spicy side dish that burst out all the flavors in one go. Maanga pachadi is made with raw mango, and there are different versions of it. Some people use mashed dal while cooking the pachadi, some add sugar instead of jaggery for the sweetness, and some temper maanga pachadi with onions. There is no rule to make a perfect maanga pachadi, but all it needs is the balance of sweetness, spiciness and sourness together. Nothing should over power the other.


Raw Mango 1

Jaggery 1/4 cup

Salt as needed

To Temper

Oil-2 teaspoons

Onion 1 chopped finely

Mustard 1 teaspoon

Urad dal 1/4 teaspoon

Red Chilles - 4

Curry leaves 1 sprig

How to start?

Bring enough water to boil in a vessel, add peeled and sliced mango pieces to it. Let it cook and turn soft. Mash the mangoes leaving some chunks here and there. Add the Powdered jaggery. Boil till it dissolves. Let it come to a sauce consistency. Switch off the flame.

Now in a kadai, heat oil and temper with items given under "To temper". Mix well and serve this as an accompaniment for rice.


I prefer not adding turmeric powder. You can add 1/4 tsp turmeric powder while cooking raw mango if you like.

You can also add 1 tablespoon mashed toor dal while cooking Raw mango.

Tempering with onions is optional

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