Pazhutha Manga Pachadi Recipe - Kerala Style Ripe Mango Curry
The Pazhutha Manga Pachadi Recipe is a lip smacking spicy kerala style ripe mango curry that has a perfect blend of spices and coconut. It goes well along with appam stew, and even steamed rice.
Pazhutha Manga Pachadi is a ripe mango curry that is quick and easy to make and is a great weeknight meal. It is sweet and spicy at the same time, with the pungent flavour of mustard.
A milder version of this curry with curd is served during Vishu Sadya, but this version has more intense flavours. This recipe uses the Chausa variety of mango but you can use whichever variety you like the most, as long as it doesn’t have too much fibrous hair like Langda does.
Pazhutha Manga Pachadi is best eaten with rice but also goes well with dosa or appam.
Did you know: Although most of the calories in mango come from sugar, it is a rich source of Vitamin A, C and B-6. It also has a good quantity of Potassium and Copper. According to new research study, mango fruit has been found to protect against colon, breast, leukemia and prostate cancers.
If you like this Pazhutha Manga Pachadi, you can try other Dal recipes such as
- 2 Mango (Ripe) , peeled and chopped roughly (reserve the seeds)
- Salt , to taste
- 1 teaspoon Turmeric powder (Haldi)
- 1 teaspoon Red chilli powder , (add according to taste)
- 2 sprig Curry leaves
- 2 teaspoons Mustard seeds , ground coarsely using a mortar pestle/ spice grinder
- 3 tablespoons Fresh coconut , grated
- 1/2 tablespoon Jaggery , powdered
How to make Pazhutha Manga Pachadi Recipe - Kerala Style Ripe Mango Curry
To make the Pazhutha Manga Pachadi Recipe, first place the chopped mangoes, mango seeds, salt, red chilli powder, haldi powder, mustard powder, curry stalks, coconut and jaggery in a saucepan, along with 1 cup water.
Place the saucepan on high heat and bring it to a boil. Lower the heat to medium, cover the saucepan and cook for about 10 minutes until the mangoes are softened.
Next, stir it, check for salt and mash the mangoes lightly, still leaving some chunks and the seeds in the pan. Turn off the heat and serve
Praerna is an ex-advertising and communication professional with an all-compelling obsession with all things to do with food. Along with her commercial photographer husband, she runs a boutique photography studio called Thoda Strong in the vibrant community of Shahpur Jat in New Delhi. Praerna is a professional food stylist and part time food blogger – and works in collaboration with food photographers and brands to create stunning, marketable and compelling images of food. When she’s not up to her elbows in a shoot, she enjoys creating step-by-step recipes, documenting her adventures in food and checking out new places around town in her food blog (http://food-dee-dum.com).