Traditional Kerala Mango Pachadi Recipe with Pineapple Variation

Traditional Kerala Mango Pachadi Recipe with Pineapple Variation

5 from 2 votes

This mango pachadi recipe is an authentic South Indian side dish that's popular for everyday meals, but especially for special festival meals like Onam sadhya or Vishu sadhya. Coconut pachadi is an iconic traditional Kerala food that also happens to be vegetarian.

Servings servings

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.

Video

Notes

Note 1: For best results, use fresh coconut, though frozen coconut works as a good alternative. If you only have desiccated (dried, unsweetened) coconut available, soak it in warm water for 15 to 20 minutes or longer, until softened.

Note 2: For pineapple pachadi, substitute 2 cups of cubed ripe but firm pineapple pieces. You can also add a few grapes when you're adding in the coconut paste.

Note 3: If the fruit isn't sweet enough, add jaggery powder to taste. Start with 2 teaspoons and adjust as needed.

Nutrition