Mampazha pachadi
Mampazha pachadi, from above
VegTamil Nadu

Mampazha pachadi

Ripe mango cooked with jaggery and a touch of neem flower. Tamil new year in a bowl.

25 minTime
1 gProtein each
mildSpice
Six tastes1 chapter · 1 min read

Make it your way

Grandma's wayRipe mango, jaggery and veppampoo.
The original
122kcalsame
1 gproteinsame
1 gfibresame
25minutessame

Mampazha pachadi as Tamil homes make it for Puthandu.

Per serving, worked out from the ingredient table.

Ingredients

6 servings
Ripe mango2, cubed with skin
Jaggery½ cup
Neem flowers1 tsp dried veppampoo
Mustard seeds½ tsp
Dried red chilli1
Ghee2 tsp
Water¾ cup
Salta pinch

Method

3 steps
  1. 1Cook mango with water and salt until soft.
  2. 2Add jaggery and cook until thick.
  3. 3Fry neem flowers and red chilli in ghee with mustard; pour in.
Serve it like this

Serve a spoonful on the banana leaf at the start of the new year meal.

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Make it a meal

What goes with Mampazha pachadi: a bread or rice, a side, something to drink and something sweet.

Bread or rice Verkadalai sadam20 min
Bread or rice Kothamalli sadam25 min
With a main Arachuvitta sambar50 min
With a main Pepper rasam20 min
A little snack Masala vadai35 min
To drink Neer mor8 min
Something sweet Sakkarai pongal45 min
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