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Sweet mango pachadi


  • Raw mango 300g
  • Jaggery 100g
  • Ghee 1 tbsp
  • Cardamom 2 no powdered (optional)
  • Red chilli 1 no, broken into two pieces
  • Curry leaves 10 no
  • Mustard seed 1 tsp
  • Oil 1 tbsp
  • Coconut grated 1/4 cup


1 Heat oil in a kadai, add mustard seeds and let it splutter

2 Add chilli pieces and curry leaves

3 Add water and bring it boil

4 Add mango pieces, cover it with a lid and simmer for 7m or till the gravy thickens

5 Add jaggery and continue cooking for 3m more or till gravy thickens

6 Remove from heat, add ghee, coconut and cardamom. Mix well and serve