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.

Praerna Kartha
Pazhutha Manga Pachadi Recipe - Kerala Style Ripe Mango Curry
178 ratings.

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

  1. Dal Makhani Recipe
  2. Dal Panchmel Recipe
  3. Gujarati Dal Recipe

Cuisine: Kerala Recipes
Course: Lunch
Diet: Vegetarian
Prep in

10 M

Cooks in

25 M

Total in

35 M


4 Servings


  • 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

  1. 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.

  2. 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.

  3. 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

  4. Serve the Pazhutha Manga Pachadi along with hot rice or phulkas for a comforting lunch or even make it for the festival of onam.

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Last Modified On Tuesday, 27 March 2018 16:24
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