Raw mango pachadi is from Tamil cuisine and is prepared especially at the time of the Tamil New year. It is a sweet version of pachadi prepared with jaggery. For the Ugadi, telugu people prepare Ugadi pachadi using mangoes, neem flower, jaggery combination. In a similar way tamil people concoct this pachadi for the new year celebrations.

It tastes really amazing with the sweet and a mild sour taste. Easy to make pachadi with very limited ingredients which are available in your pantry. This is a finger lickin gud pachadi which goes well with rice. It is a traditional preparation which is prepared using raw mangoes. Now raw mangoes are in season so i had planned  this pachadi. A really tasty traditional pachadi.

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

Raw Mango- 2 small or 1 large (2 cups)
Jaggery- 1/2 cup
Turmeric powder- 1/4 teaspoon
Chilli powder - 1/2 teaspoon
Salt- to taste
Neem flower- 1 teaspoon (optional)

To temper:
Oil- 2 teaspoons
Mustard seeds- 1/2 teaspoon
Dry red chillies- 4
Curry leaves- 2 strand
Asafetida/ Hing- pinch

  • Peel and cut the mangoes in to big cubes you could add the seed too but as I am not using it, i have set it aside.
  • If your jaggery is pure grate the jaggery and add staightaway once the mango pieces get cooked. My jaggery is pure but I was not able to break it as it is quite hard. So I decided to make a syrup out of it by melting with 1/4 cup of water. If your jaggery has impurities strain the syrup before adding.
  • In a pan add the mango pieces with a cup of water add the turmeric powder and close with a lid; allow to cook till soft but it has to hold its shape.
  •  Now add the jaggery syrup and mix well and continue the cooking process. Add the red chilli powder and salt. Now cook on medium flame to reduce the water content by slightly mashing the mangoes with a ladle. This mango pulp makes the pachadi becomes thickened.
  • Meanwhile heat oil in a pan and splutter the mustard seeds. Once it crackles add the dry red chilli and curry leaves and a pinch of asafetida; switch off the gas.
  • Transfer the tempering over the pachadi and mix well; switch off the gas.
  • Sprinkle some dried neem flower on top if you wish.