Mangai pachadi or manga pachadi is a simple traditional sweet & tangy pachadi made with raw mango and jaggery.
This maanga pachadi is a must recipe in many homes during auspicious days like new year’s day. Always we can make this scrumptious delight as a side dish in a perfect South Indian meal.
As you all know, India is very popular in growing Mangoes and you can see lots of versatile mango recipes in every way possible 😛
Mango is called the King of fruits in India and contains an abundant amount of nutrients. Being raw doesn’t affect its nutritional quality. Hence those who are in hot countries enjoy these seasonal fruits in whichever form/kind it is available.
Mango is a low-calorie fruit that is high in fiber, and is a great source of vitamins A and C. It also contains folate, B6, iron and a little calcium, zinc and vitamin E. Mangoes are a good source of antioxidants, containing certain phytochemicals such as gallotannins and mangiferin which have been studied for their health benefits.
Just 80g of mango (2 x 2-inch slices) counts as one of your five-a-day. This one portion will provide 53 calories, 11g of naturally occurring sugar and just over 2g of fiber.
Nutritional content source: https://www.bbcgoodfood.com/howto/guide/health-benefits-mango
Manga pachadi | Raw mango pachadi
Check out this yum Mangai sadam(Raw mango rice).
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Manga pachadi | Raw mango pachadi
Ingredients
- Ingredients:
- For Pachadi:
- 1 raw mango (medium size)
- ½ cup water
- ¼ tsp salt
- ¼ tsp turmeric powder
- For tadka seasoning:
- 1 tsp oil
- ½ tsp mustard
- ¼ tsp asafoetida
- 2 red chillies
- Curry leaves
- For jaggery syrup:
- ½ cup jaggery
- 3 tbsp water
Instructions
- Recipe:
- Wash and chop the raw mango into small pieces.
- In a pan boil/cook mangoes by adding some water.
- Let the mango cook completely and it takes about five to ten minutes in pan. You can also pressure cook the mango with some water. In that case, three whistles would be good.
- By this time there won't be any water left out but soft cooked pulpy mangoes.
- In the meantime, make jaggery syrup. Just dissolve the jaggery powder with very little water by heating up a few minutes.
- Absolutely there is no need to bring any kind of string consistency in the jaggery syrup.
- Now filter this jaggery water and add with the cooked mango.
- Mix well and let the mango cook again in jaggery for five minutes.
- Mango pieces absorb jaggery syrup and become thick.
- Finally, make tadka in a separate pan. Heat a tsp of oil, season with mustard seeds and asafoetida.
- Also, add red chillies and curry leaves.
- Switch off and pour this tadka into the pachadi.
- Mix everything together well and switch off.
- Serve this delicious mangai pachadi just as a sweet or offer to God as prasadam.
Video
Notes
1) Firstly, I like to use raw mangoes which are having mild sweetness. You can choose the type of mango as per your choice.
2) If you like more sweetness in your pachadi, add a tbsp of jaggery more.
3) Always, add jaggery/sugar only towards the end while making sweets with vegetables.
4) Finally, if you like the pachadi to be pulpier, just mash the cooked mango here and there roughly.
Nutrition
Recipe:
- Wash and chop the raw mango into small pieces.
- In a pan boil/cook mangoes by adding some water.
- Let the mango cook completely and it takes about five to ten minutes in pan. You can also pressure cook the mango with some water. In that case, three whistles would be good.
- By this time there won’t be any water left out but soft-cooked pulpy mangoes.
- In the meantime, make jaggery syrup. Just dissolve the jaggery powder with very little water by heating up a few minutes.
- Absolutely there is no need to get any kind of string consistency in the jaggery syrup.
- Add a pinch of turmeric powder and salt.
- Now filter this jaggery water and add with the cooked mango.
- Mix well and let the mango cook again in jaggery for five minutes.
- Mango pieces absorb jaggery syrup and become thick.
- Finally, make tadka in a separate pan. Heat a tsp of oil, season with mustard seeds and asafoetida. Also, add red chillies and curry leaves.
- Switch off and pour this tadka into the pachadi.
- Mix everything together well and switch off.
- Serve this delicious mangai pachadi just as a sweet or offer to God as prasadam.
Tips:
- Firstly, I like to use raw mangoes which are having mild sweetness. You can choose the type of mango as per your choice.
- If you like more sweetness in your pachadi, add a tbsp of jaggery more.
- Always, add jaggery/sugar only towards the end while making sweets with vegetables.
- Finally, if you like the pachadi to be pulpier, just mash the cooked mango here and there roughly.
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