Raw mango pachadi

Tuesday, June 24, 2014 0 comments
This is my very favourite raw mango pachadi. A breeze to prepare, very tasty and tastes so good especially with non-veg kuzhambu varieties.

1 small sized raw mango
2 green chillies (depending on hotness of chilli)
1/2 ts hing
1 ts mustard seed
1/2 ts salt (approx)
1 tbs sesame oil (approx)
Thick curd as per need ( optional)
1-2 tbs grated coconut (optional)


- Peel the skin of raw mango. Either cut them into small pieces or grate them thick.
- In a blender add the cut/ grated mango, green chillies and hing. Pulse a few times and make it a coarse paste.
- Add grated coconut if you prefer adding them and grind them together. But remember, this pachadi should be used within 2 days when using coconut even if stored in refrigerator. Without coconut, this pachadi stays good for as long as one week to 10 days in refrigerator.
- Add necessary salt now and blend again. Adjust salt or spiciness as necessary. (My mom's tip - add salt only after the raw mango is ground to a paste. If you had add salt in the previous step itself, the raw mango would not have been ground properly. This tip holds good for any pickle preparation where the salt is added only at the end stage.)
- Take the coarsely ground raw mango paste in a serving container.
- Heat enough sesame oil in a small kadai. Temper the hot oil with mustard seed ( Another tip - for the tempering of any pickle dish, use only mustard seed. Never use urad dal. It may never stay fresh for long)
- Add the tempering to the prepared pachadi.
- Store them in an airtight container in the refrigerator.
- When serving take the required pachadi in a small bowl, add needed curd if necessary to increase its sourness. And relish it!


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