Ripe Mango Pachadi Recipe - Ripe Mambazha Curry Recipe
A vegetarian South Indian Recipes recipe with mango (ripe) - ripe, coconut milk, teaspoons jaggery - grated. Ready in 20 min, serves 2.
Curated byAditi Iyer🇮🇳
Instructions
14 steps- 1
To begin making the Mambazha Pachadi Recipe, peel the skin and roughly chopped mangoes into pieces
mango (ripe) - ripe(2) - 2
Take the mango pieces in a saucepan and add water until the mango gets immersed (approximately one cup of water)
mango (ripe) - ripe(2) - 3
Place it in medium flame
- 4
Cook for a minute mashing some pieces gently until the mango turns soft
mango (ripe) - ripe(2) - 5
Add jaggery to it and mix well until it dissolves
teaspoons jaggery - grated(3) - 6
Remove from flame
- 7
Heat oil in a heavy bottomed pan, add mustard and cumin seeds
mustard seeds(1/3 teaspoon)cumin seeds (jeera)(1 teaspoon) - 8
After they pop up add red chillies and asafoetida
asafoetida (hing)(1/3 teaspoon)dry red chilli(2)red chilli powder(1/2 teaspoon) - 9
Now add the cooked mango to it and stir well
mango (ripe) - ripe(2) - 10
Add turmeric and chilli powder along with the salt
dry red chilli(2)turmeric powder (haldi)(1/3 teaspoon)red chilli powder(1/2 teaspoon)salt - as required - 11
Stir well and add coconut milk
coconut milk(1/4 cup) - 12
Cook for two minutes until the Mambazha Pachadi becomes thick
- 13
Garnish with curry leaves and serve
- 14
Serve Mambazha Pachadi Recipe along with Keerai Sambar and Steamed Rice for a weekday lunch or dinner
Rate this recipe
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Ripe Mango Pachadi Recipe - Ripe Mambazha Curry Recipe
A vegetarian South Indian Recipes recipe with mango (ripe) - ripe, coconut milk, teaspoons jaggery - grated. Ready in 20 min, serves 2.
Curated byAditi Iyer🇮🇳
Estimated Nutrition Highlights
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Directions
14 steps- 1
To begin making the Mambazha Pachadi Recipe, peel the skin and roughly chopped mangoes into pieces
mango (ripe) - ripe(2) - 2
Take the mango pieces in a saucepan and add water until the mango gets immersed (approximately one cup of water)
mango (ripe) - ripe(2) - 3
Place it in medium flame
- 4
Cook for a minute mashing some pieces gently until the mango turns soft
mango (ripe) - ripe(2) - 5
Add jaggery to it and mix well until it dissolves
teaspoons jaggery - grated(3) - 6
Remove from flame
- 7
Heat oil in a heavy bottomed pan, add mustard and cumin seeds
mustard seeds(1/3 teaspoon)cumin seeds (jeera)(1 teaspoon) - 8
After they pop up add red chillies and asafoetida
asafoetida (hing)(1/3 teaspoon)dry red chilli(2)red chilli powder(1/2 teaspoon) - 9
Now add the cooked mango to it and stir well
mango (ripe) - ripe(2) - 10
Add turmeric and chilli powder along with the salt
dry red chilli(2)turmeric powder (haldi)(1/3 teaspoon)red chilli powder(1/2 teaspoon)salt - as required - 11
Stir well and add coconut milk
coconut milk(1/4 cup) - 12
Cook for two minutes until the Mambazha Pachadi becomes thick
- 13
Garnish with curry leaves and serve
- 14
Serve Mambazha Pachadi Recipe along with Keerai Sambar and Steamed Rice for a weekday lunch or dinner
Rate this recipe
