Pazhutha Manga Pachadi | Pazha Manga Pachadi | Mampazha Pachadi

Ripe Mango served with coconut-mustard-curd sauce & jaggery in Kerala Style

I would have never made this dish if not for my negligence ! I bought a raw mango - all for making some pickle & it was stashed away at the bottom of the rack of my refrigerator. Lazy me, I forgot all about it. One day, it peeped up & asked ' Aren't u gonna make use of me? I won't sit like this, neat & clean for long. Remember, I am a costly commodity at this part of the world' Did reality strike me hard?? Ohh yea, it did. So now me like a good girl, took it out & made the first slice. It was not all green & firm, but a bit soft & squashy on one end. Now Deeps saw me staring at it & made the quick decision 'Don't make pickle out of this. It won't taste good'. 'Is it spoiled?' came my quick question back. 'I don't think so. It has turned ripe inside. Just the outside color is still green', he said. 

I was at a loss. I was all happy that I would make some pickle, now it was like 'No soup for you, gal' ! I thought ok, I would make some Pazhutha Manga Kootan. I did some googling & was all set. But still at the bottom of my heart, I was still pondering, 'Is there some way to make a pickle out of this'. Then after a while when I was talking to Amma (Deeps' mom) I asked her about it. She said,'You can make pachadi out of it. It will taste great & Deeps also loves it'. Ok, that sounded like fun. A new dish for me as well as I have not had Mampazha Pachadi before. So I was thrilled to try it out. Quickly I jotted down the recipe in my notepad and lo, here it is. And as expected, Deeps loved it. He did not touch the main dish that day & had his entire share of rice with the pachadi. I too loved it with it's mix of tangy & sweet taste. And you know what, I loved it better the next day ;) So you now know what to do when you fall prey to this sort of negligence. So let's take a look at how I made it :)

Other recipes with Mango:

Pacha Manga Sadam | Raw Mango Rice
Uppilitta Manga | Raw Mangoes in Brine

Mambazha Pulissery | Mambazha Kaalan
Unakka Chemmeen Maanga Curry | Kerala Style Dried Shrimp Raw Mango Curry
Chakkakuru Manga Curry

Other Sadhya recipes:

Beans Thoran

Beetroot Thoran
Cabbage Thoran

Mathanga Erissery

Mathan Erissery | Mathan Vanpayar Erissery

Mambazha Pulissery | Mambazha Kaalan

Chembu Kumbalanga Moru Kootan | Taro-Ash Gourd Pulissery

Pulissery | Kachiya Moru | Mor Kuzhambu
Sambar | Kerala Style Varutharacha Sambar with no Coconut

Homemade Ada for Adapradhaman

Recipe Source: Mil

I Took: 30 minutes

Makes: 2 cups

I Used:

Pazhutha Manga/Ripe Mango	-	1 no - big sixed - around 400 gms
Grated Coconut	-	¼ cup
Grated Jaggery	-	2 tbsp
Curd	-	5 tbsp
Green Chilly	-	2 no
Red Chilly powder	-	1 ½ tsp
Turmeric powder	-	½ tsp
Mustard	-	2 tsp
Red Chilly	-	2 no
Curry leaves	-	2 sprigs
Oil	-	1 tbsp
Salt	-	As Needed

The Way:

1. De-skin the mango and cut it into small sized cubes. If using small sized mango, you can de-skin & use the whole mango (with the seed)
2. Grind together grated coconut, mustard & green chilly. When they are ground well add curd & give another pulse or two so that the curd is mixed well
3. In a saucepan mix together the ripe mango, red chilly powder, turmeric powder & salt along with ½ cup water & cook them over medium flame
4. When the mango is cooked well, add the ground coconut mixture & grated jaggery & stir well. Make sure the flame is very low & it does not boil. This may take about a minute or so. Once mixed well, remove from flame 
5. Heat oil in another pan. Splutter the mustard seeds. Add red chilly & curry leaves & saute. Take care that they are not burnt. Add this tempering to the pachadi (mango mixture) & give a stir & serve

Cheers,

Chitz