This recipe is unique because it blends well the sourness from the mango & curd as well as the heat from red chilli  into a perfect combination. The taste of the mustard seeds also go well with this dish. You can use slightly ripened mangoes also for this this dish, but it is advisable to peel them and use.

Raw Mango Pachadi

Preparation Time: 5 minutes
Cooking Time: 5 minutes
Cuisine: Kerala
Serves: 10


Raw mango, chopped- 1 big
Green chillies, chopped-2
Salt- to taste
Curd/ yoghurt- 1 cup
Chilli powder- 1 teaspoon
Asafetida/ hing powder- ¼ teaspoon
Mustard seeds, crushed- ¼ teaspoon

To Temper:
Oil- 3 teaspoons
Mustard seeds- ½ teaspoon
Dry red chillies-2
Curry leaves- 1 sprig

Onam Sadya Vibavangal

  •  In a bowl add chopped mango, green chillies, salt and mix well.
  • Crush the mustard seeds in a blender or using pestle and mortar and mix well.
  • Heat oil in a pan; add mustard seeds, curry leaves and dry chilli. Switch off the gas and immediately add asafetida along with red chilli powder in the hot oil and mix well (if you add on heat the masala will burn and red colour changes to brown)
  •  In that tempered oil add the mango mixture and mix well; no need to cook. Finally add the curd and mix well.
  • Yummy Thayir Kadugu manga is ready. You can prepare this dish on the previous day to Onam.
  • Note: You can add extra chilli powder if you wish. Adjust the spice level according to your taste.

Thayiru Kadugumanga

Nadan Recipes