Vishu or the Sanskrit calendar New Year day is right at our doorsteps….It’s a time of celebration for all Malayalees around the world… The Vishu feast is always famous for its seasonal fruit dishes served on tender banana leaf. Mampazha pachadi is one among the side dishes served on the feast of that day, which most Malayalees would love to eat any time. Mampazha pachadi, is a sweet and sour delicacy, prepared using ripened mangoes with added sweetness and a dash of spicy chilli.
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The seasonal fruit dishes are always encouraged since it will be easily available and that we can enjoy the variety of lingering tastes throughout the season, other than just consuming the fruit as it is. The summer seasonal fruits include, jackfruit, mangoes, Kani velari (a type of cucumber), etc. For the Vishu feast, it is always necessary to have dishes prepared with these vegetable and fruits. Mampazha pachadi is an easy dish to prepare with a few ingredients.
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|Ripened Mangoes||2 nos|
|Turmeric powder||¼ tsp|
|Scraped coconut||2 tbsp|
|Green chillies||2 nos|
|Coconut oil||½ tbsp.|
|Mustard seeds||1 ½ tsp|
|Dried red chillies||2 nos|
|Curry leaves||12 nos|
Our first step is to clean the mangoes. Wash the mangoes clean with water and then peel off the skin. Now cut them into average sized pieces and keep them aside.
Take the mango pieces in a kadai and pour half cup of water. To tis add salt turmeric and jaggery. Close it with a lid. Now let it boil in a medium flame for 5 minutes. Meanwhile let us prepare the coconut paste for this curry.
blend coconut with green chillies to a smooth paste adding water occasionally. Keep the coconut paste ready at your side.
Our mangoes will be thoroughly cooked by this time and now it’s time for us to check the salt. We prefer low amount of salt for this particular dish so as to enhance the sweetness of mangoes and perfect taste of coconut-chilli paste to blend with it. Let us add the coconut paste to this and stir it well. Keep the flame low and let the dish froth. Once it starts frothing, stir it again and let it froth again. Repeat tis once more and turn off the flame and remove the pachadi to a serving bowl. Take care not to boil the pachadi after adding coconut paste, since it will not stay joined to the mango if boiled.
It’s time for an additional touch of flavour to our pachadi. Heat a tadka pan and pour ½ tbsp. coconut oil. To the hot oil, add mustard seeds and wait for it to pop. Add dried red chilli pieces and curry leaves to it. Now add the mixture to the pachadi and our Mampazha pachadi is ready to serve on the top right corner of the banana leaf on the day of feast.
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Stage 1 – peel the skin of cleaned mangoes and cut them into pieces.
Stage 2 - transfer it to a kadai, add water, turmeric, salt and jiggery. Let it boil for 5 minutes.
Stage 3 –blend coconut and green chillies together to a smooth paste.
Stage 4 – add the paste to cooked mangoes and stir well. Let it froth thrice on low flame and turn off the burner. Remove the dish to a serving bowl
Stage 5 – heat a kadai and pour oil. Pop mustard seeds and fry dried e chillies and curry leaves. Add this mixture to pachadi and it is ready to serve.