s

Palakkad Style Raw Mango Pachadi

by - August 15, 2023

"Tangy Tales and Time-Travelling Flavours: Salguna Velliamma's Palakkad Style Raw Mango Pachadi"

     Hey foodies, welcome back to "Essence of Life - Food"! Today, we're diving into a recipe that's not just about taste but about time travel – yes, you heard it right! It's the Palakkad Style Raw Mango Pachadi, a dish that takes me on a journey down memory lane every single time I make it. Join me as we whip up a culinary masterpiece that's not just about flavours but about reliving cherished moments.

    This isn't just any recipe; it's a plateful of Memories and Flavour Infusion.  Every spoonful of this pachadi takes me back to my summer visits to my dad's hometown. Our family temple's Vela (Pooram) festival was a special time, filled with joy and flavour.  My Salguna Velliamma, a culinary magician along with delicacies like Unniyappam, Payasam and Erachi curry, would craft this pachadi with a twist – one day with fiery dry chillies and the next with the cool essence of green chillies, to appease my little demanding tongue.

"Delicious and tangy Palakkad Style Raw Mango Pachadi, a nostalgic recipe that brings back cherished memories."
"Palakkad Style Raw Mango Pachadi – A Taste of Memories and Tradition"

    I can almost taste the memories as if they were mango slices themselves. Velliamma's love and care were not just limited to the kitchen; she stitched me a brief in a jiffy when I lost one during our evening swims at the nearby pond. That white brief with small black dots is etched in my heart forever.

    As I lovingly recreate the Raw Mango Pachadi, I find that much like the ingredients melding into a harmonious paste, the threads of my treasured memories entwine seamlessly. The fragrance of ripe mangoes, the gentle embrace of the summer sun, the echoes of laughter during temple festivities, leisurely evening strolls accompanied by heart warming conversations & small girl-things with Kunjatta chechi – all these fragments of time unfurl before me like scenes in a vivid play, allowing me to relive those cherished moments once again. Though my dear Salguna Velliamma has left this world, her legacy remains vividly alive through the tantalizing taste and delightful flavours of this dish.

Explore further Kerala Sadhya Recipes here...

 

Culinary Style - South Indian Recipe (Kerala)
Category - Condiment
Skill Level -
Intermediate
Yield - 1.5 to 2 Cups 
Created By - SM

Preparation Time - 20 to 30 Minutes 
Ready to Relish - Instant 

 

Discover more Culinary Treasures from God's Own Country here...

 

"Tangy Time Travel: Palakkad Style Raw Mango Pachadi"

"Delicious and tangy Palakkad Style Raw Mango Pachadi, a nostalgic recipe that brings back cherished memories."
"Palakkad Style Raw Mango Pachadi – A Taste of Memories and Tradition"

Ingredients:

For Manga Pachadi:

  • 1 Raw mango (tart and green) diced
  • 1/2 Cup Grated Coconut 
  • 1 teaspoon Yellow/Black Mustard Seeds
  • 2-3 Dry Red Chillies (adjust to taste)
  • Salt to taste
  • 2–3 Tablespoons of Curd/Yogurt
  • A small marble-sized ball of Tamarind pulp (optional)

For Tempering:

  • 1 tablespoon Coconut Oil
  • 1/2 Teaspoon Mustard Seeds
  • 1-2 Dry Red Chillies
  • A sprig of Curry Leaves

 

Method:

For Manga Pachadi: 

  • Heat a teaspoon of oil and roast the dry chillies on a very low flame, until they fluff up.
  • In a blender, combine diced raw mangoes, grated coconut, yellow mustard seeds, dry red chillies, salt, and curd. For an extra tangy kick, you can add tamarind pulp too.
  • Blend the mixture into a smooth paste, adjusting the consistency with a splash of water if needed.

For Tempering:

  • Heat a tablespoon of coconut oil in a pan. 
  • Add mustard seeds and let them splutter. Toss in dry red chillies and curry leaves, letting their aroma wafting in the air. 
  • Pour the Manga Pachadi into this sizzling symphony, infusing it with a burst of flavour & cook this on a very low flame for a few minutes.  Switch off the flame.
"Delicious and tangy Palakkad Style Raw Mango Pachadi, a nostalgic recipe that brings back cherished memories."
"Palakkad Style Raw Mango Pachadi – A Taste of Memories and Tradition"

 

Notes:

  • Choosing Raw Mangoes: Opt for green and tart raw mangoes for an authentic Palakkad-style taste. The sourness of the mangoes is essential to balance the flavours.
  • Adjusting Heat Level: The number of dry red chillies can be adjusted according to your spice tolerance.  For a milder version, reduce the number of chillies or remove the seeds before blending.
  • Variations in Chillies: Experiment with both dry red chillies and fresh green chillies for variations in heat and colour.  This adds a playful twist to the pachadi, just like my cherished memories.
  • Tamarind Tanginess: Adding a small marble-sized ball of tamarind pulp enhances the tanginess of the pachadi.  This can be omitted if you prefer a purer mango flavour.
  • Blending Consistency:While blending the main paste, aim for a smooth yet slightly coarse texture.  Add a little water/curd as needed to achieve the desired consistency.
  • Coconut Creaminess: The grated coconut adds creaminess and body to the pachadi.  Ensure the coconut is fresh and finely grated for the best results.
  • Tempering Aromatics: Coconut oil is traditional for tempering, but you can use any cooking oil you prefer.  The tempering of mustard seeds, red chillies, and curry leaves infuses the dish with aroma and flavour.
  • Serving Suggestions: Raw Mango Pachadi is a versatile side dish, which can be served as one dish in Kerala Sadhya.  And it pairs well with rice, kanji (rice porridge), paal kanji etc., It adds a burst of tanginess to your meal and complements well.  When it comes to my personal preference, a plate of piping hot rice paired with this Manga Pachadi is a temptation I simply can't resist. I find myself indulging in an extra serving without a hint of guilt – that's how deep my affection for this dish runs.
  • Preserving and Storage: Store any leftover pachadi in an airtight container in the refrigerator.  The flavours tend to meld and intensify after a day, making it even more delicious. Use it within 2–3 days.

 

    And there you have it – Palakkad Style Raw Mango Pachadi that's not just a recipe, but a time machine to treasured moments. As I take each bite, I'm transported to the temple festivities, the cool pond swims, and the love-filled culinary adventures with my dear Velliamma. So, join me in the kitchen, and let's whip up a dish that's brimming with flavours and stories.

    That's a wrap for today, my fellow food adventurers. Until next time, keep cooking, keep smiling, and keep relishing the Essence of Life through Food!


You May Also Like

0 comments

Labels

AMMA & ACHAN'S SPECIALITIES (25) APPAM (11) APPETIZERS/STARTERS (24) AROUND THE WORLD (154) BAKING (21) BEEF (7) BEVERAGES (18) BIRIYANI & PULAO (27) BREADS (6) BREAKFAST (74) CAKES (16) CANDIED FRUITS (3) CHAAT ITEMS (11) CHICKEN (57) CHINESE CUISINE (41) CHRISTMAS PARTY MENU (103) CHRISTMAS RECIPES (29) CHUTNEYS & CONDIMENTS (46) COCKTAILS & MOCKTAILS (10) COOKIES (7) CURRIES (102) DESSERTS (116) DHAL (29) DINNER MENU (14) DIWALI RECIPES (72) EASTER (3) eBook (1) EGG (27) FAMILY HEIRLOOM RECIPES (30) FISH (25) FOOD AS MEDICINE (99) FOR THE SWEET TOOTH (148) FRIED RICE (10) FROM GODS OWN COUNTRY (172) GLOSSARY (24) HOME REMEDIES (26) HOMEMADE MILK PRODUCTS (7) HOW TO... (62) ICE CREAM (3) INDIAN BREADS (22) INDIAN STREET FOOD (20) INDIAN SWEETS (44) INDO-CHINESE RECIPES (11) INDONESIAN CUISINE (22) JAM (3) JAPANESE CUISINE (5) JUICES & DRINKS (65) KERALA PALAHARAM (16) KONGU CUISINE (20) KUIH MUIH (4) LUNCH MENUS (282) MALAYSIAN CUISINE (79) MIDDLE EASTERN CUISINE (12) MILLETS (9) MUTTON (24) MY STRICT APPICER'S a.k.a. MY DAUGHTER'S RECIPES (6) NAIVEDYAM/PRASADHAM (43) NOODLES (11) PANEER (11) PARTY MENU (110) PAYASAM / PRADHAMAN / KHEER (39) PICKLES (26) PIZZA (2) PUDDINGS (6) RAITHAS & SALADS (8) RASAM (14) REGIONAL DELICACIES (250) RICE DISHES (65) ROTIS (9) SADHYA (117) SAUCES (2) SEA FOOD (45) SMOOTHIES (17) SNACKS & SAVOURIES (65) SOUPS (10) SOUTHEAST ASIAN DESSERTS (18) SPICE POWDERS (18) SYRUPS (5) THAI CUISINE (13) TIFFIN ITEMS (64) TIPS & TRICKS (19) VADAGAM/VADAM/VATHAL (2) VEGGIES (107) VIRUNDHU (15) WINES (9)

POPULAR POSTS

Blog Archive