Raw Mango Pachadi | Mangai pachadi

You can eat raw mango a variety of different ways, raw, iced, and even blended; try mango pachadi. This dish is a much beloved south Indian specialty. It is made with fresh raw mango which makes it a refreshing summer side dish. Make it taste sweet or tangy by changing your mangoes.


Raw mango - 1
Onion - 1/2
Garlic pods - 4
Chana dal - 1 tsp
Urad dal - 1 tsp
Cumin seeds - 1 tsp
Fenugreek seeds - 1 tsp
Mustard seed urad dal - 1 tsp
Dry red chilli - 4
Red chilli powder - 1 tsp
Curry leaves - 1 leaflet
Coriander leaves for garnishing
Peanut Oil for seasoning


Cut the raw mango into small cubes. Ignore the seed.
Heat a pan and add 3 tsp of peanut oil. Once oil hot, add chana dal, urad dal, cumin seeds, fenugreek seeds and fry.

Once chana dal turn into brown add 4 dry red chilli and fry it.
Now cool down this and transfer into a mixer jar.
Add cubed mango and make it to coarse paste.

Then add onion and garlic and grind a second to make a coarse mix.

Heat a pan now for seasoning and add 2 tsp of oil
Once oil hot add mustard urad dal, cumin seed, chana dal and fry it.

When mustard starts splutter add curry leaves and fry it.

Now add ground mango paste and stir. Cook in low flame for 5 minutes.

Add red chilli powder and give a stir. Cook for another 3 minutes or oil separates.

Now transfer this pachadi into a bowl and garnish with few coriander leaves.

Now mouth watering mango pachadi is ready to serve.
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