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.
Ingredients:
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
Steps:
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfX2rjXU-0OzazfPpMVuig1Uz4O33UiW6vAW0fLLVs2kSapPFPsZyGwt0WTpMqVj9O_AfIUJCnCDvdVC3ToxY6CIaVNciJgRwHYm5R7z50BhRMirrrJAQMqJFng3ivvW_6oHPoXBtp3yM/s400/mango_pachadi1.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IH2z4w3GMsdUjrZyRX75ZnBy3z89CSxTDdeXghpK_Iwha87XhMn25vjqeT7fd7oi_IbF7bVrVeqWqDsQanELJHCqSeoN9WHUWColMgRchzKcreEl8u9YqRAMnRSTCL5BQ1xghQVYn2w/s400/mango_pachadi2.jpg)
Then add onion and garlic and grind a second to make a coarse mix.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_3zI6XKYzXThMfHTS0Tzw8M1cnI7BZ_pzzno5bDTCIbyWgTZ-m4GpRV7r7z5Sdxpt0qamozVFhT_EIAlVAhIM2VX_53GZ4FfvARYzUMW1gr9QM5LUg_HlVoZF4teVxIths6H9oF2wP8/s400/mango_pachadi3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslNHq7KQ7JhkbJPfpC8-6PXi-FNlK7lHQjCV_HcfpSAKvKQ5YJ0qp15z3zunL41fMQ0aUglfruvSukhhKAFfM6J_xi4u4LerDArXoD-DHv5zZup9Q_czfQnrhPMO4BaXAyiDPjiL7C_A/s400/mango_pachadi4.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingVVVloHO0WrAjwpK5-1Ng0KhPE67QFKyzr9EjgntzAuTDCetUKX9NZMu-nZ-okKQ3-ERi0xCDbuZDLSTsesDCDepC06L3TKHyU5XkHYNgaehWKa7XPISbYKTKWDn4Pdbz6ttp7rKHMk/s400/mango_pachadi5.jpg)
When mustard starts splutter add curry leaves and fry it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbakn2VtD94_v5QRhf4LSvCtTWgxNKaAMChYM4FK15grr1epBnm-1Zm2k9LU5GLswefeWfp2DvQPjTZ3H1qUAn_GYRh9dd5z4CugGHc916XdtqTKyJ45sx1gxHanCPYddbrK_LeaLs-k/s400/mango_pachadi6.jpg)
Now add ground mango paste and stir. Cook in low flame for 5 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35ePTI6AVG4LmZ_zknzFK0nD__cMK2wYyt7IvsGwTa8XF_pFXF8rFS6z8KH2760qDNVlk-4VD7JjDj1OHXwGVdTVnB0GTdGL1FHBGHnpHUugKCq86qyQw91rcwEUSN6M6rnRDb16ncrk/s400/mango_pachadi7.jpg)
Add red chilli powder and give a stir. Cook for another 3 minutes or oil separates.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JR_fNJkTgr3JqNcLShCMd-FBSuG78vaz8e5aU6uVaRsW7kL_Tt3v3B4K1kRXGdgQNtNVETIVtvWgKhBMOsYMl8jZOwHjfrjxgg3GfJIFdt6xwYGkPQqmimffEDqV3f45x8TQ80eFuc0/s400/mango_pachadi8.jpg)
Now transfer this pachadi into a bowl and garnish with few coriander leaves.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-9M-5uqPPFiU75WUu9qOoep4pH6py41JcPfVkS0Hf_-9gD3usFKCy-wHlHCEY91QUCtlDUF8UO2zGlfk5YB9bg3f6gSmuEcVTENr7GInbkZi8t-VAaSBdyej40hJPibcf1aBn0ZSXJ8/s400/mango_pachadi9.jpg)
Now mouth watering mango pachadi is ready to serve.
Try and post your comments.
Ingredients:
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
Steps:
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhfX2rjXU-0OzazfPpMVuig1Uz4O33UiW6vAW0fLLVs2kSapPFPsZyGwt0WTpMqVj9O_AfIUJCnCDvdVC3ToxY6CIaVNciJgRwHYm5R7z50BhRMirrrJAQMqJFng3ivvW_6oHPoXBtp3yM/s400/mango_pachadi1.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg0IH2z4w3GMsdUjrZyRX75ZnBy3z89CSxTDdeXghpK_Iwha87XhMn25vjqeT7fd7oi_IbF7bVrVeqWqDsQanELJHCqSeoN9WHUWColMgRchzKcreEl8u9YqRAMnRSTCL5BQ1xghQVYn2w/s400/mango_pachadi2.jpg)
Then add onion and garlic and grind a second to make a coarse mix.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEio_3zI6XKYzXThMfHTS0Tzw8M1cnI7BZ_pzzno5bDTCIbyWgTZ-m4GpRV7r7z5Sdxpt0qamozVFhT_EIAlVAhIM2VX_53GZ4FfvARYzUMW1gr9QM5LUg_HlVoZF4teVxIths6H9oF2wP8/s400/mango_pachadi3.jpg)
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgslNHq7KQ7JhkbJPfpC8-6PXi-FNlK7lHQjCV_HcfpSAKvKQ5YJ0qp15z3zunL41fMQ0aUglfruvSukhhKAFfM6J_xi4u4LerDArXoD-DHv5zZup9Q_czfQnrhPMO4BaXAyiDPjiL7C_A/s400/mango_pachadi4.jpg)
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.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEingVVVloHO0WrAjwpK5-1Ng0KhPE67QFKyzr9EjgntzAuTDCetUKX9NZMu-nZ-okKQ3-ERi0xCDbuZDLSTsesDCDepC06L3TKHyU5XkHYNgaehWKa7XPISbYKTKWDn4Pdbz6ttp7rKHMk/s400/mango_pachadi5.jpg)
When mustard starts splutter add curry leaves and fry it.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqbakn2VtD94_v5QRhf4LSvCtTWgxNKaAMChYM4FK15grr1epBnm-1Zm2k9LU5GLswefeWfp2DvQPjTZ3H1qUAn_GYRh9dd5z4CugGHc916XdtqTKyJ45sx1gxHanCPYddbrK_LeaLs-k/s400/mango_pachadi6.jpg)
Now add ground mango paste and stir. Cook in low flame for 5 minutes.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi35ePTI6AVG4LmZ_zknzFK0nD__cMK2wYyt7IvsGwTa8XF_pFXF8rFS6z8KH2760qDNVlk-4VD7JjDj1OHXwGVdTVnB0GTdGL1FHBGHnpHUugKCq86qyQw91rcwEUSN6M6rnRDb16ncrk/s400/mango_pachadi7.jpg)
Add red chilli powder and give a stir. Cook for another 3 minutes or oil separates.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEg4JR_fNJkTgr3JqNcLShCMd-FBSuG78vaz8e5aU6uVaRsW7kL_Tt3v3B4K1kRXGdgQNtNVETIVtvWgKhBMOsYMl8jZOwHjfrjxgg3GfJIFdt6xwYGkPQqmimffEDqV3f45x8TQ80eFuc0/s400/mango_pachadi8.jpg)
Now transfer this pachadi into a bowl and garnish with few coriander leaves.
![](https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi9-9M-5uqPPFiU75WUu9qOoep4pH6py41JcPfVkS0Hf_-9gD3usFKCy-wHlHCEY91QUCtlDUF8UO2zGlfk5YB9bg3f6gSmuEcVTENr7GInbkZi8t-VAaSBdyej40hJPibcf1aBn0ZSXJ8/s400/mango_pachadi9.jpg)
Now mouth watering mango pachadi is ready to serve.
Try and post your comments.
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