MANGAI PACHADI - RAW MANGO PACHADI

     Mangai Pachadi is one of the traditional dishes served in Tamil New Year Lunch Menu.  Tamil New Year/Tamizh Varusha Pirappu/Tamizh Puthandu - is a festival which falls on the first day of Tamil Calendar in the month of Chithirai(April).  Chithirai Thirunal marks the beginning of Tamil New Year and the same festival is celebrated in the name of 'Vishu' in Kerala, 'Ugadi' in Karnataka, Andhra Pradesh & Telangana, 'Pana Sankranthi' in Odisha & 'Gudi Padwa' in Maharashtra.  Every Indian State celebrates the regional New Year in different names.
    Chithirai Thirunal falls during Summer and the beginning of Summer brings along Fruits like Mangoes & Jackfruit in India.  Traditionally quite a lot of dishes are prepared with these fruits during the season and especially authentic recipes specifically served for the day(New Year) consists of dishes like Sweet Mangai Pachadi/Mangai Thayir Pachadi, Veppam Poo(Neem Flower Rasam) Veppam Poo Pachadi and Payasams prepared with Mango or Jack Fruit also comes into limelight during the festival.  It is totally like playing around with the available regional ingredients.
    Pachadi is specifically a type of Condiment and the versions vary with different regions in & around South India.  Some Pachadis are Sweet and prepared along with the addition of Jaggery into it.  Some are Sour and prepared along with the addition of Curd/Yogurt along with grated/ground coconut mixture.  What makes the Pachadi versions unique to the region is the way it is tempered - usage of a specific type of oil and the seasonings.
     This Mangai Pachadi is ubiquitous in South Indian cooking and this Pachadi is loaded with a combination of tastes like Sweet, Sour and Spicy.  It is prepared with Raw Mangoes cooked along with Jaggery and mild spices, tempered with Mustard, Fenugreek Seeds  & Asafoetida which gives a wonderful flavour to this Mangai Pachadi.  When preparing for a Tamil New Year Lunch some Mangai Pachadi recipes are even seasoned with Veppam Poo(Neem Flower) adding a mild note of bitterness to the dish, which is considered to be authentic for the occasion - a combination of all tastes in a single dish.  Another version of Pacha Manga Pachadi/Raw Mango Pachadi prepared along with Curd/Yogurt and ground Coconut Paste is also a tasty Pachadi version served during Virundhu/Sadhya.

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Cuisine - South Indian
Recipe Type - Pachadi/Condiment
Spice Level  - Low - Medium
Difficulty - Easy
Serves - 2-3
Author - SM

Preparation Time - 10 - 15 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE MANGAI PACHADI - RAW MANGO PACHADI

INGREDIENTS:

For Mangai Pachadi/Raw Mango Pachadi:

Raw Mango - 1 No.(medium-sized)
Jaggery - 1/2 Cup
Turmeric Powder - 1/4 Teaspoon
Red Chilli Powder - 1/4 Teaspoon
Salt - To Taste

For Tempering:

Mustard Seeds - 1 Teaspoon
Dry Red Chillies - 1 No.
Fenugreek Seeds - a Pinch
Asafoetida - a Pinch
Curry Leaves - a Sprig
Oil - 2 Tspn

 

METHOD :

• Melt Jaggery in 1/2 Cup of Water, strain any impurities and keep it aside.
• Wash the Raw Mango, cut and discard the Seed.
• Peel the Mango and cut it into small Cubes.
• Add a dash of Salt, Turmeric Powder and Red Chilli Powder(Optional) to the Mango Pieces, along with some water, and cook until Mangoes turn soft.
• Pour in the Jaggery Syrup to the above and cook on a low flame for about 5–7 minutes.
• Adjust the consistency to suit your preference.
• Meanwhile, Heat Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Asafoetida and Curry Leaves.
• Pour the tempering over the Mangai Pachadi and give a quick stir.
• Mangai Pachadi can be served along with Rice or as one of the dishes in Vazhayilai Virundhu/Sadhya.
• Mangai Pachadi can be refrigerated in an airtight container for up to 3 days.

NOTES :

• Cut the Mangoes into the desired size.
• Adding Red Chilli Powder while cooking Mangoes is purely optional.
• Adjust the amount of Jaggery to balance the sourness of the Mangoes.
• Can add few Neem Flowers while tempering for Mangai Pachadi which is a tradition for Ugadi Pachadi.
• Ugadi Pachadi has a combination of tastes like Sweet, Sour, Spicy and Bitterness.
• I have used Raw Mangoes in this recipe. Can use slightly sweet(not so ripe) Mangoes for the recipe.

PINEAPPLE PACHADI - KERALA STYLE

    Pachadi/Kichadi is a must-have item in the long list of side dishes served in a Kerala Sadhya or in a Vazhaiyilai Virundhu. A mixture of Raw vegetable or a fruit in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Pineapple Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  In this recipe, Pineapples are cooked along with Coconut Paste & Curd and tempered with mild spices. This is a quick recipe and can be added up into your long list of Sadhya Dishes.

    Pineapple Pachadi is a typical Kerala Dish, prepared with fresh or canned Pineapples.  It's best to use fresh pineapples, as they impart a wonderful flavour & the needed essence into this dish.  If you cannot get hold of fresh Pineapples, canned ones work best too.  Canned pineapples tend to get softer when cooked, so cook Canned pineapple briefly.

    When it comes to a Kerala Sadhya, Kichadi/Pachadi is a must-have item in the long list of dishes served in an elaborate Banquet or the so-called Sadhya.  Pineapple Pachadi or Kaithachakka Pachadi has taken a special place in Kerala Sadhya due to its mild sweet nature, it naturally imparts into the dish.  Overall, a Kerala Sadhya is served with dishes prepared to balance all taste notes & keeps in mind the ability to digest the food after an elaborate meal.  Not to spare this dish for a Sadhya alone, when you are in the mood for something tantalizing, this Pineapple Pachadi is sure to appease your taste buds.  For a simple Lunch Menu serve this Pineapple Pachadi with Rice.   


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Cuisine - Kerala(South India)
Course - Side dish
Spice Level - Low
Difficulty - Easy
Serves - 3 - 4
Author - SM

Preparation Time - 5 Minutes
Cooking Time - 10-15 Minutes


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HOW TO MAKE PINEAPPLE PACHADI - KERALA STYLE

PINEAPPLE PACHADI - KERALA STYLE

INGREDIENTS:

For Pineapple Pachadi:

Pineapple - 11/2 Cups
Turmeric Powder - 1/4 Tspn
Salt - To Taste
Sugar - a Pinch
Thick Curd - 3/4 Cup  

To Grind:

Coconut - 1/4 Cup
Green Chillies - 1 Nos.  
Mustard Seeds - 1/4 Tspn

To Temper :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/8 Tspn
Dry Red Chillies - 1 No.
Curry leaves - 2 Sprigs


For more PACHADI/KICHADI RECIPES, Click here...

 

METHOD:

• Cut Pineapple into small cubes.
  
• Cook the cubed Pineapples along with Turmeric & a dash of Salt until soft.
• Meanwhile, grind the ingredients mentioned under "To Grind" into a fine paste.
• Pour the ground Coconut paste to the cooked Pineapples and give a quick stir.
• Cook this on a low flame until the raw flavour goes.
• Whisk the Curd and pour it to the above.
• Cook this on a very low flame for a few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Adjust the Salt and add a Pinch of Sugar and mix well.
• Switch off the flame.
• Heat Coconut Oil in a separate pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the tempering over the Pineapple Pachadi and mix well.
• Serve Pineapple Pachadi with rice or serve it as one of the side dishes for Kerala Sadhya/Vazhaiyilai Virundhu.
  

NOTES:

• I have used Yellow Mustard Seeds while grinding the Coconut Paste.
• Adding Fenugreek is totally optional.
• Once you add Curd make sure to cook the Pachadi on a very low flame for a few minutes stirring continuously.
• Otherwise, the curd may curdle making the Pachadi watery.
• Even if you are reheating the Pachadi, reheat it on a low flame, stirring it all the while.
• Can use any cooking oil for tempering. But Coconut Oil gives an authentic flavour to the dish.
  
• Pour the tempering over the Pineapple Pachadi. 

    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.

"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...

 

 

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"Tangy Time Travel: Palakkad Style Raw Mango Pachadi"

"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.
  

"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!

 

    The fruits or vegetables used in Pachadi are cooked or blanched until they are soft and tender. They are then combined with a mixture of grated coconut and yogurt, which gives the dish its creamy and smooth texture. Pachadi is often seasoned with mustard seeds, curry leaves, green chilies, and sometimes a pinch of turmeric, adding a subtle spiciness to the overall flavour.  Pachadi has a balance of sweet, tangy, and mildly spicy flavours. The natural sweetness of the fruits or vegetables is complemented by the tanginess of yogurt and the aromatic spices, creating a harmonious blend that is both delightful and refreshing.

    Kichadi, on the other hand, is a savoury side dish made with yogurt and cooked vegetables. It has a thicker consistency compared to Pachadi and is often described as a type of raita. Kichadi is well-known for its cooling effect and is often served to balance out spicier dishes in a meal.

    Vegetables like cucumber, ash gourd, pumpkin, okra, bitter gourd are cooked until they are soft and then mixed with beaten yogurt. The dish is seasoned with mustard seeds, curry leaves, green chillies, and sometimes ginger. Kichadi usually has a slightly thicker consistency due to the use of mashed or grated vegetables. Kichadi has a creamy texture with a tangy taste from the yogurt and a mild spiciness from the added seasoning. Unlike Pachadi, Kichadi does not have the sweetness of fruits, and its focus is more on the combination of the cooling yogurt and the gentle heat from the spices.

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Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

Vendakka Kichadi: A Creamy Confluence of Flavours:

    Vendakka Kichadi, a culinary gem of Kerala, exemplifies the region's culinary prowess through its perfect amalgamation of ingredients. "Kichadi," a term in the Kerala gastronomic vocabulary, signifies a yoghurt-based preparation enriched with an assortment of flavours. Our voyage commences with Vendakka, locally known as Okra or Lady's Finger, which takes centre stage in this Kichadi.

    Vendakka Kichadi is more than just a dish; it's an ode to the delicate balance of flavours that defines Kerala's cuisine. Contrary to the sweet-tangy symphony of Pachadi, Kichadi embraces a creamy, milder profile. The velvety amalgamation of yogurt and coconut provides a harmonious backdrop for the earthy richness of Okra. The absence of sweetness and the creamier texture contribute to Kichadi's unique identity.

 

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 "Vendakka/Okra Kichadi: A Creamy Ode to Kerala's Culinary Delights"

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

Ingredients:

For Vendakka Kichadi:

• 1 tablespoon Coconut Oil
  
• 1/2 teaspoon Mustard Seeds 
• 1 Dry Red Chilli
• A sprig of Curry Leaves
• 1 cup Okra (Vendakka) cut into slices
• 1 cup Yogurt (Curd) 
• Salt to taste
• A pinch of Sugar (Optional)
  

To Grind:

• 1/2 cup grated Coconut
• 1/2 teaspoon Yellow/Black Mustard Seeds
• 2-3 Green Chillies  
• A small piece of Ginger
  

Method:

• Wash and slice the Okra into thin rounds.
• Grind coconut, mustard seeds, green chillies, ginger, and a few curry leaves into a fine paste.
• Mix the coconut paste with yogurt and add salt.
• In a pan, heat coconut oil and splutter mustard seeds, dry red chilli, and curry leaves.
• Add sliced okra and sauté until they are tender and stickiness is removed.
  
• Then add it to the yogurt-coconut mixture. Cook this on a very low flame for a few minutes or until the raw flavour of the coconut dissipates.
  
• Adjust the salt and add a pinch of sugar.
  
• Mix well and serve.

Discover the culinary magic of Vendakka Kichadi, a cherished Kerala delight

 Notes:

• Opt for tender, young okra for the best texture and flavour.
• Adjust the number of green chillies according to your spice preference.
• The coconut paste lends a velvety base to the Kichadi, enhancing its creaminess.
• Allow the sautéed okra to cool slightly before adding it to the yogurt-coconut mixture to prevent curdling.
• For an authentic touch, use homemade curd and freshly grated coconut.
• The tempering of mustard seeds, red chillies, and curry leaves adds a delightful crunch and flavour.
• Serve Vendakka Kichadi as a cooling side dish alongside rice or as a refreshing accompaniment to a South Indian meal.
• With its creamy texture and harmonious flavours, Vendakka Kichadi emerges as a quintessential addition to the grandeur of Onam Sadhya, enriching the festive feast with its authentic Kerala essence.

     In the intricate tapestry of Kerala's culinary panorama, Vendakka Kichadi stands as a testimony to the region's culinary mastery. Its creamy texture, interwoven with the verdant notes of Okra, invites both connoisseurs and novices to relish its essence. As you take each spoonful, you're not just savouring a recipe; you're immersing yourself in Kerala's cultural legacy, a legacy where culinary artistry is celebrated in every bite. So, step into the world of Vendakka Kichadi, where tradition and modernity harmonize in a symphony of flavours.

 

CUCUMBER / VELLARIKKA PACHADI

      Pachadi is a must have item in the long list of side dishes served in a Sadhya. A mixture of Raw Vegetable/Fruit in Curd/Yogurt base, mildly seasoned to enhance the flavours.  Vellarikka Pachadi is a simple, easy to cook recipe which can be prepared within minutes.  Unlike Mango Pachadi, Cucumbers aren't cooked.  So this dish can be prepared in a jiffy. This tangy side dish is prepared with Cucumber, grated Coconut and Curd(Yogurt). 
      Pachadi is a dish mainly cooked with a vegetable or a fruit. A bit of unripened fruit, especially sour vegetables and fruits wins hats-off for the dish.  They are cooked along with coconuts, green chillies and curd(yogurt), seasoned with Fenugreek and Mustard seeds to add a tinge of flavour to the dish.
     My Mom usually prepares this Pachadi for Vishu Sadhya. The coolness of Cucumber in Curd/Yogurt base serves well to cool down your system on a sunny day.  The crunchiness of Cucumber and the mild sourness from Curd makes it compatible with Rice, especially it goes well with Kerala Matta Rice. Serve it as a side in a Lunch menu or add it as one of the side dishes in the long list of Sadhya Vibhavangal.



For more recipes for SADHYA, click here...

Cuisine : Kerala (South India)
Course : Side dish
Spice Level : Low
Difficulty : Easy
Serves : 4
Author : SM

Preparation Time - 5 Minutes
Cooking Time - 5 - 7 Minutes

You can find more recipes from GODS OWN COUNTRY - KERALA  click here...

INGREDIENTS:

Cucumber - 1/2 No.(Medium Size)
Salt - To Taste
Sugar - a Pinch
Thick Curd - 3/4 Cup

 

To Temper:

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn (optional)
Dry Red Chillies - 1 Nos.
Curry leaves - 2 Sprigs
Green Chillies - 2 Nos.
Coconut - 1/4 Cup

METHOD :

• Cut Cucumbers into small pieces, alternatively it can be grated too.
• Whisk the Curd and pour it to the above.
• Add Salt and a Pinch of sugar and mix well.
• Heat Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies, Green Chillies and Curry Leaves.
• Add grated Coconut to the above and give a quick stir.
• Immediately switch off the flame.
• Pour the tempering into the pachadi and mix well.
• Serve it with rice or add it as one of the side dishes for SADHYA.

NOTES :

• Grated cucumbers tend to ooze out a lot of water, so make sure to squeeze them before mixing it up with Curd.
• If not, Pachadi will turn out to be watery.
• I usually cut them into tiny bites and leave them in the refrigerator, which will help in retaining the crunchiness of the cucumber.
• Just before serving I mix it up with yoghurt and the tempering.
• Adding Fenugreek is totally optional.
• Do not cook cucumbers or reheat the dish, reheating may curdle the curd and make the pachadi watery. 
• Can use any cooking oil for tempering, but Coconut oil gives an authentic flavour to the dish.