August 19, 2021

Mambazha Pachadi | Sweet Mango Relish - Vegan Sadhya special

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 Pon Onam is round the corner and enjoying a lavish spread of Sadhya is just inevitable. Those of you who know me and follow my blog , are definitely aware of my love for Kerala cuisine and how much I love preparing it as a part of my daily cooking.  This  year Onam is on Saturday the 21st August 2021. Being a weekend it is the best time to cook and enjoy the elaborate spread with Family . 

Wishing all my readers a very Happy Onam and a blessed time with family and friends.

Mambazha Pachadi is spicy ,tangy delicacy made using ripe mangoes. You can use any ripe mango that is sweet. Try to avoid mangoes that are still unripe or have a sour taste as it will spoil the taste of the complete recipe.

Mambazha pachadi compliments a simple molagootal or velarikkai kootu very well . You can also mix it with hot rice and savor it with papads or even enjoy with some nice hot chapathis .

This year with Onam falling in August, it is still possible to get hold of some ripe mangoes as the markets are having their last lot of fresh,sweet mangoes. I have preserved one mango from the last batch to make this delicious mambazha Pachadi for Onam .

In case you are unable to have access to fresh ripe mangoes you may replace it with red pumpkin/parangikkai / mathhan . When red pumpkin is used this recipe is called as Mathan Pachadi or Aanai Pachadi. 

 [Sadhya recipes on the blog. Click on the individual items below to get detailed recipe]

Preparation Time - 10 mins
Cooking Time - 20 mins
Complexity - simple 
Serves - 2 to 3 

1-2 medium sized ripe mango 
1/2 cup fresh coconut grated 
1/4 tsp mustard seeds 
2 green chillies 
1/4 tsp jeera 
2 dry red chillies 
1/4 tsp red chilli powder 
1/4 tsp haldi powder
2 tbsp coconut oil
1/4 tsp fenugreek seeds/methi 
Few curry leaves 


  • Grind the fresh coconut, green chilli, mustard seeds and jeera to a fine paste by adding required amount of water .
  • Peel the mango and cut them into medium sized chunks and boil it with salt, haldi powder and red chilli powder until it turns soft . Mash it lightly ,it must be pulpy at the same time the chunks must be visible.
  • Add in the ground paste , some water and bring it to a rolling boil until the raw flavor of coconut is lost.  Do it on medium flame and stir occasionally to avoid burning .After adding coconut paste there is a tendency for the gravy to stick to the bottom of the vessel and get charred . Adjust salt if needed.
  • You may add a spoon of jaggery powder at this stage and get it off the stove.
  • Heat the coconut oil ,temper it with mustard seeds,fenugreek ,fresh curry leaves and red chillies . Pour this tempering over the mambazha pachadi and mix well before serving .
You may also add a tbsp of thick tamarind paste while simmering the gravy .this gives a nice tangy flavor to the pachadi .

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  1. ahhh so yum ! this mambazha pachadi was lipsmacking.. I managed to get one ripe mango now (not the naati varieites)., and enjoyed this curry ! - KAlyani

  2. With so many varieties of mambhazha pachadi, I feel I could try one each per day. Love the colour of this pachadi.

  3. I have one mango and now I know what I am going to make with it. Such a tempting recipe.

  4. Oh my mambazha pachadi is super tempting, the coconut masala must make the curry more rich and aromatic. Love such sweet, sour and spicy pachadi! lovely share!

  5. Ahh! This Mambazha Pachadi is so yum! Will it work with frozen mangoes I need to have some right away.


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