Pacha Manga Kichadi Recipe | Kerala Style Raw Mango Kichadi Recipe | Kerala Sadya Recipes with step by step photos.

Pacha manga kichadi is a vegan side dish popular in Kerala, India. Its key ingredients are mango, coconut, and spices. Kichadi is an essential part of Kerala onam or vishu Sadya.

The mango tree blooms all through the summer. I believe this is the ideal time to share a mango recipe. We get mangoes all year in Chennai, probably because of the mango orchards nearby. However, because it is not accessible to others, I usually choose this season for mango recipe posting. Mango kichadi, today's recipe, is a tangy, delicious mango dish from Kerala, Indian. It is a simple meal which sometimes severed in Kerala Sadya. Today, we we'll talk about how to make Kerala mango kichadi with some helpful hints.

About Kerala Style Mango kichadi

Mango kichadi is a raw mango-based Kerala side dish. Raw mangoes, coconut, curd, and spices are used to make it. Raw mango is called pacha manga in Malayalam. It's a somewhat spicy and tangy dish that only takes a few minutes to prepare. It's not to be confused with dal-based khichdi from north India; it's a completely different cuisine.

The distinction between kichadi and pachadi is the next question that comes to mind. In a pachadi, the coconut must be cooked, however in a kichadi, the coconut will not be cooked. You may recall our recipe for carrot kichadi. Only the cooking done while preparing a carrot kichadi is is the seasoning step, however keep in mind that some veggies especially the hard texture and slimy ones must be fried or cooked before being mixed with the spices.

Ingredients of a pacha manga kichadi and its role

Pacha manga kichadi is so easy to make that it can be done in about ten minutes. Choose one sour mango, peel it, then coarsely chop or grate it with a vegetable grater. Put spicy coconut paste and curd into this mango. Then, in coconut oil, season it with fired mustard, curry leaves, shallots, and red chili. So straightforward, right? Before we get started on the preparation, let's have a look at the role of each item in the preparation.

Mango - A pacha manga kichadi's major ingredient is mangoes. The sour taste and flavor comes from raw mangoes. Mangoes that are ripe and sour firm are perfect for this dish.

Coconut- Coconut acts as a texture enhancer as well as an aroma enhancer. Use mature coconut that has been freshly shredded.

Green chilies - Green chilies are the spice providers; if red eye chilies or kanthari mulaku are available, add them instead. Keep in mind that kichadi is a mildly spicy dish, so modify the amount to account for this.

Mustard seeds - Mustard seeds are utilized in both the preparation of the coconut paste and the tempering process.

Coconut oil - Only coconut oil is used to temper Kerala recipes. It's a must-have ingredient.

Shallots - While tempering, shallots or small onions are utilized. It's an optional ingredient, so if you don't have any, leave it out.

Curry leaves and red chili - Flavoring ingredients and used in tempering.

Salt - to flavor

Some helpful tips for making pacha manga kichadi

Sour raw mangoes are used to make manga kichadi. Because the flavor and taste of mango have a significant impact on the final product's flavor. If you use a less sour or ripe mango, the dish will have a milder flavor to it.
When making the kichadi, try to use freshly shredded coconut. Coconut that has been dehydrated or frozen will not work. Also, make sure the amount of coconut is very small in comparison to the amount of mango, so it doesn't overpower the raw mangoes' natural taste.
If using sour mangoes, use a thick, moderately sour curd. Use sour curd if the mango you chose is less sour. It's entirely up to you; modify it to your preferences.
Raw Manga kichadi should be consumed on the same day that it is prepared. If you have any leftovers, make sure to put them in the fridge right away. Keep the curry outside until it reaches room temperature the next day, then use. Never reboil the kichadi since it will lose all of its flavours.

Frequently asked questions about pacha manga kichadi

Can we make the pachadi with ripe mangoes?

No, we can't; the addition of ripe mango would give the curry a sweet taste. The pacha manga pachadi is a delicious meal named after the raw mango it contains.

What is the best way to store a pacha manga kichadi?

I will never suggest you to store a kichadi for later use because it contain uncooked ingredients like coconut and mango. At room temperature, the coconut has a tendency to spoil quickly. As a result, it's best to cook just enough pachadi for the day. If there is any left over, refrigerate it. The taste or flavor of kichadi will not alter after two days in the refrigerator. However, do not heat the kichadi while using it. Allow it to come to room temperature before using.

What vegetable should we use to make kichadi?

You may make kichadi with any soft-textured veggies. Some examples include pacha manga kichadi and carrot kichadi.

How to Make Kerala style pacha manga kichadi

Pacha Manga Kichadi Recipe | Kerala Style Raw Mango Kichadi Recipe | How To Make Kerala Sadya Style Raw Mango Kichadi At Home

Savory Mango Dish South Indian Style

Preparation time: 5 minutes | Cooking time: 2 minutes | Total time: 7 minutes

Ingredients

1 raw mango (medium sour and firm)
1.5 cup curd
Salt to taste

To grind

1/2 teaspoon mustard seeds
1/2 cup freshly grated coconut
4 green chilies (adjust to your taste)
Salt to taste

For tempering

1 teaspoon mustard seeds
1 dried red chili
1 spring of curry leaves
3 tablespoon coconut oil

Preparation of pacha manga kichadi with step by step photos

I used one medium-sized raw mango that was firm and medium-sour to make the pacha manga kichadi. You can choose sour mango kichadi if you want a tangy kichadi.
Cut the upper stalk with a knife and use a vegetable peeler to remove the skin.
Mangoes can be prepared in two ways for a mango kichadi. You may either finely chop them with a knife or grate them. The first will give the kichadi a slight bite, while the second will have a dip-like consistency. So choose your preferred way, but I'm slicing the mangoes with a big blade of a grater today to recreate the traditional pacha manga kichadi. Place it in a bowl and set aside.
It's time to start making the coconut paste. For this dish, try to use fresh coconut. In the chutney jar of a mixer grinder, put the coconut, mustard seeds, and green chilies.
Blend in enough curd to make a fine paste.
It's good if the coconut paste is as fine as possible. If necessary, add more water. Remember that if the coconut is not finely ground, the kichadi gravy will not be smooth enough.
On the sliced mango, put the prepared coconut paste, curd, and salt.
Mix well and set aside.
The khichadi is now ready to be seasoned. In a small kadai, heat the coconut oil over high heat. Reduce the flame to medium and add the mustard seeds once the oil has heated up.
Mustard seeds will immediately begin to crackle; once the crackling has stopped, turn off the heat and add the red chilies, shallots and curry leaves. Sauté over low heat and wait until the sputtering sound stops and the onions turn crisp.
Pour this over the mango coconut mix that has been prepared and cover with a lid. Allow the flavours to pervade the kichadi.
Serve with hot rice and pappadam. Enjoy.