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Raw Mango Pachadi (Mangai Pachadi), is one of the traditional and scrumptious pachadi we used to prepare for Tamil New Year's day or for any auspicious occasion during mango season. Generally a pachadi for Tamil New Year's day should have all the 6 flavor of tastes like sweet(Inippu), salt(Uppu), spice(Urappu), bitter(Kasapu), sour(Pulippu) and astringent(thuvarpu). Significance of this is to make us understand that life is a combination of mixed emotions like good, bad, happy, sorrow, victory and defeat and we have to face them equally. We use jaggery for sweet, salt for salty, red chilli for spice, neem flower for bitter, Raw Mango for sour and Turmeric for Astringent.

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Is Mango Pachadi different from other Pachadi?

Pachadi generally is a mildly spiced coconut and yogurt-based dish made with seasonal vegetables or fruits. It is served as an accompaniment for rice. Pachadi is a very important menu item in South Indian Thali. Some may think that Raita and Pachadi are same. But they are not. Though both of them are yogurt based accompaniments, Pachadi has a rich flavor of coconut and we need to cook pachadi where as Raita is quick without any cooking involved.

We can also make sweet Pachadi's using fruits like tomato or mixed fruits. Raw mango Pachadi is also classified as sweet pachadi. It's a delicacy with a mix of flavors. Pachadi with papad is a nice combination!

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Recipe Card for Raw Mango Pachadi:

Instructions with Step by Step Pictures:

Peel the mango skin and cut it into larger pieces and add some water and turmeric to cook

When the mango pieces are being cooked, Lets prepare the jaggery syrup in separate pan or bowl. Add the jaggery to a vessel along with a 2 tablespoon of water and bring it to boil and let the jaggery gets completely dissolved in the water. Our mango pieces would have been cooked by now.

Now add the jaggery juice to the cooked mangoes using a strainer to remove the dust in the jaggery juice. Also add a pinch of salt and mix well. Bring the pachadi to boil.
[Optional] Mix 1 teaspoon of rice flour with 2 tablespoon of water and add it to Pachadi. This would give thickness to the Pachadi. Bring to boil and then remove from flame

In a separate pan, pour the oil and when the oil is hot add the mustard seeds and when the mustard seeds begins to sputter, add curry leaves and broken chilli and fry for 10 seconds. Add these seasoned ingredients to the pachadi. Then in the same pan fry the neem flower till they turn golden brown and add these to the pachadi