Kerala Mango Pachadi is a popular sweet and spicy vegetarian side dish that’s an important part of the traditional Kerala Onam Sadhya feast. This recipe combines ripe mango with aromatic spices and curry leaves, giving it that typical South Indian flavor. The recipe works just as well with pineapple, creating the popular pineapple pachadi variation.
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➡ If you’re new to Kerala cooking, start with my Kerala Cooking Basics guide for ingredient tips, shopping advice, and more authentic recipes.
Mango pachadi and pineapple pachadi are very popular in Kerala, and they’re two of my family’s favorite Kerala dishes. Other parts of South India also have pachadi, but they can be vastly different from Kerala pachadi!
Telugu pachadis are more like a chutney or pickle with notably tart flavors. And Tamil mango pachadi uses raw mango and contains tamarind, but no coconut.
Pachadi is a crucial component of the Kerala feasts of Onam and Vishu. On these occasions, we have a banana leaf meal called sadhya. Below is a photo of my last Onam Sadhya feast.
Pachadi can also be made with pineapple (kaithachakka pachadi). Here in the United States, I have also used mangos (mambazha pachadi), grapes, or peaches, and although they have different flavor profiles, they come out quite well.
➡ If you’re looking for more Onam Sadhya recipes,try Kerala parippu, cucumber pachadi (kichadi), vegetable stew, potato stew (ishtu), kootu curry, carrot beans thoran, inji curry, sambar, and semiya payasam.
Ingredients and Tips
🧂 Ingredients for Pachadi
💡 Ingredient and Recipe Tips
🥥 Fresh Coconut: Use fresh or frozen coconut for the authentic flavor and texture. Desiccated coconut doesn’t work as well, but if that’s all you have, soak unsweetened dried coconut in enough hot water to cover it for 15-20 minutes (or longer) before using. The ground coconut needs to be smooth but still grainy, like pesto.
🌶️ Chili Powder and Dried Chillies: I use Kashmiri chili powder and Kashmiri dried chillies. Adjust the quantity according to your heat tolerance. I sometimes omit one or the other depending on my audience.
᠅ Mustard Seeds: For the ground mustard seeds, use a mortar and pestle or a spice grinder. I have a separate coffee grinder for spices.
🌿 Curry Leaves: If you’re serious about cooking Kerala recipes, you need to get curry leaves, which are usually available in the refrigerated section of Indian grocery stores. They have an authentic flavor that just cannot be replicated. Many people grow their own curry plant for an endless supply of curry leaves!
🍬 Flavor: The pachadi should be slightly tart with a noticeable sweetness. If the fruit is not sweet enough, add some jaggery or brown sugar.
❓ FAQS
Both mango pachadi and pineapple pachadi are served at room temperature, so you can make them a few hours ahead and let the flavors develop.
Pachadi is usually thick when it’s served for Onam sadhya, but if I’m making it for a regular meal, I like to have a bit more gravy to mix into my rice.
No, coconut milk will make it too thin, and it won’t have the texture of pachadi.
Although it tastes best the same day, you can refrigerate the pachadi for up to 3 days.
They both use the same recipe and method, but pineapple creates a slightly tangier flavor profile. Both are traditional in Kerala cuisine.
🥭 How to Make Mango Pachadi
- In a blender, combine grated coconut and cumin seeds with yogurt.
- Blend to a smooth paste that’s slightly grainy, about the consistency of pesto. Set aside.
- In a medium saucepan, bring the mango, salt, turmeric, chili powder, and water to a boil. Reduce the heat and simmer, covered, until the mango is cooked but not mushy. Add the reserved coconut paste, crushed mustard, and jaggery, if using.
- Cook on medium-low heat to prevent curdling and stir gently to avoid breaking the mango pieces. Do not let it come to a boil, just heat through.
- In a small saucepan or frying pan, heat the coconut oil. Add the whole mustard seeds and cover. When they finish popping, add whole Kashmiri chillies (if using) and curry leaves.
- Pour the hot oil and aromatics into the mango curry and stir gently to mix thoroughly. Taste and adjust flavors as needed.
🍍 Pineapple Pachadi Variation
This same recipe works really well with pineapple! Follow the same method, substituting 2 cups of cubed fresh pineapple for the mango. Choose a pineapple that’s ripe but still firm to keep it from getting mushy during cooking.
Pineapple-Specific Tips:
- Depending on the tartness of the pineapple, you might need more jaggery.
- Use slightly less water when cooking the pachadi.
- Grapes can also be added to pineapple pachadis. Add the grapes at the same time that you add the coconut paste.
See the recipe card below for detailed instructions.
Traditional Kerala Mango Pachadi Recipe with Pineapple Variation
Ingredients
- 1 cup grated coconut [See Note 1]
- ½ teaspoon cumin seeds
- ½ cup yogurt preferably whole milk
- 2 cups mango ripe but firm [See Note 2]
- ½ teaspoon salt
- ½ teaspoon turmeric powder
- ½ teaspoon Kashmiri chili powder
- ⅓ to ½ cup water
- ½ teaspoon black mustard seeds crushed
- jaggery powder or brown sugar [See Note 3]
- 1 tablespoon coconut oil
- ½ teaspoon black mustard seeds
- 2 whole Kashmiri chilies optional
- 12 curry leaves
Instructions
- Blend the 1 cup grated coconut, ½ teaspoon cumin seeds, and ½ cup yogurt in a blender or food processor until it's the consistency of smooth pesto.
- In a medium saucepan, mix the 2 cups mango, ½ teaspoon salt, ½ teaspoon turmeric powder, and ½ teaspoon Kashmiri chili powder and ⅓ to ½ cup water. Bring to a boil, cover, reduce the heat and simmer over medium-low heat until the mango is cooked but not mushy.
- Stir in the coconut, crushed mustard seeds, and jaggery powder (if using). Mix gently to avoid breaking up the mango pieces. Cook until warmed through.
- Heat 1 tablespoon coconut oil in a frying pan and add ½ teaspoon black mustard seeds and cover. Once the mustard seeds have stopped popping, add 2 whole Kashmiri chilies (if using), and 12 curry leaves. Pour the mixture over the mango curry and stir carefully.
Notes
Nutrition
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I am not a certified nutritionist. I provide my best estimate of nutritional information merely as a courtesy to my readers. If you depend on nutritional information for dietary or health reasons, I suggest using your favorite online nutrition calculator to confirm the nutritional value of this recipe based on the actual ingredients that you use.
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Cleo says
I made this pachadi with pineapple, grapes and ripe plantains. It was slightly dry so I added more water. Taste was good.
Neena Panicker says
Hi Cleo, thanks for your comment. I’m so glad you liked the recipe. You could also add more yogurt next time.
Bindu says
Adi poli recipe, chechi! I’m glad to see these naadan recipes on your blog.
Neena Panicker says
Hi Bindu, thank you! I hope you like them 🙂