Ripe Mango Pachadi Recipe - Ripe Mambazha Curry Recipe

The Mambazha Pachadi Recipe is a delicious combination of sweetness from mango and spiciness from chillies. This pachadi goes well with dosa, chapathi and even rice. It tastes delicious when you get the small chunks of mango in mouth.

Swathy Nandhini
Ripe Mango Pachadi Recipe - Ripe Mambazha Curry Recipe
298 ratings.

The Mambazha Pachadi Recipe is a delicious combination of sweetness from mango and spiciness from chillies. This pachadi goes well with dosa, chapathi and even rice. It tastes delicious when you get the small chunks of mango in mouth.

Serve Mambazha Pachadi Recipe along with Keerai Sambar and steamed rice for a weekday lunch or dinner.

If you like this Mambazha Pachadi Recipe, you can also try other Pachadi recipes such as

  1. Ridge Gourd Pachadi Recipe
  2. Andhra Gongura Pachadi Recipe
  3. Nellikai Pachadi Recipe

 

Course: Side Dish
Diet: Vegetarian
Prep in

10 M

Cooks in

10 M

Total in

20 M

Makes:

2 Servings

Ingredients

  • 2 Mango (Ripe) , ripe
  • 1/4 cup Coconut milk
  • 3 teaspoons Jaggery , grated
  • 1/3 teaspoon Mustard seeds
  • 1 teaspoon Cumin seeds (Jeera)
  • 1/3 teaspoon Asafoetida (hing)
  • 2 Dry red chilli
  • 1/3 teaspoon Turmeric powder (Haldi)
  • 1/2 teaspoon Red chilli powder
  • Salt , as required
  • Cooking oil , as required

How to make Ripe Mango Pachadi Recipe - Ripe Mambazha Curry Recipe

  1. To begin making the Mambazha Pachadi Recipe, peel the skin and roughly chopped mangoes into pieces.

  2. Take the mango pieces in a saucepan and add water until the mango gets immersed (approximately one cup of water). Place it in medium flame.

  3. Cook for a minute mashing some pieces gently until the mango turns soft. Add jaggery to it and mix well until it dissolves. Remove from flame.

  4. Heat oil in a heavy bottomed pan, add mustard and cumin seeds. After they pop up add red chillies and asafoetida.

  5. Now add the cooked mango to it and stir well. Add turmeric and chilli powder along with the salt.

  6. Stir well and add coconut milk. Cook for two minutes until the Mambazha Pachadi becomes thick. Garnish with curry leaves and serve.

  7. Serve Mambazha Pachadi Recipe along with Keerai Sambar and Steamed Rice for a weekday lunch or dinner.

Swathy Nandhini

View Swathy Nandhini 's Recipes

Swathy Nandhini on the web

Last Modified On Tuesday, 27 March 2018 16:34
     
Install App