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Kerala · Lunch

Pachadi with Green Mango

Traditional 139. Pachadi with Green Mango recipe

🧺 Ingredients

• 400g green mango, grated
• 80g grated fresh coconut
• 2 tbsp jaggery, grated
• 2 tbsp coconut oil
• 1 tsp mustard seeds
• 1/2 tsp fenugreek seeds
• 4-5 dried red chilies
• 8-10 curry leaves
• 1/4 tsp turmeric powder
• Salt to taste

👩‍🍳 How to make Pachadi with Green Mango

1. Prepare green mango (5 mins, no heat): Select firm green mango, peel, grate on fine grater. Measure 400g. Visual: should be light yellow-green, moist but not watery. Squeeze gently to remove excess liquid.
2. Temper oil (1 min, high heat 180°C): Heat coconut oil, add mustard seeds, fenugreek seeds. Visual: seeds crackle and pop.
3. Add spices (1 min, medium heat 160°C): Add dried red chilies, fry 15 seconds until darkened. Add curry leaves. Visual: chilies turn dark brown.
4. Add mango (5 mins, medium heat 160°C): Add grated green mango, turmeric, salt. Stir well. Cook uncovered. Visual: mango will soften slightly, release juices, color becomes lighter.
5. Add jaggery (4 mins, medium heat 160°C): Add grated jaggery, stir until dissolved. Continue cooking. Visual: jaggery melts, mixture becomes slightly glossy, balanced sweet-sour flavor develops. Taste and adjust sugar/salt balance.
6. Add coconut (2 mins, low heat 130°C): Add grated coconut, stir well. Visual: coconut blends in, final color pale yellowish-green.

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