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My Recipes >Vegetarian > Pachhadi




1. Ripe mango/Ripe pineapple : 500 grams
2. Turmeric powder: 1/4 teaspoon
3. Chilli powder: 1/4 teaspoon
4. Coconut(grated): 1/2
5. Mustard seeds(sarason): 1 teaspoon
6. Coconut oil : 1 tablespoon
7. Curry leaves : 1 strand
8. Salt : to taste
9. Jaggery(optional) : 50 grams

Method of preparation:

Remove the skin of the mangoes and cut to small pieces. Cook on medium fire with turmeric powder, chilli powder, salt and a little water. Grind the coconut to a fine paste. Coarsely grind 1/2 of the mustard seeds alongwith the coconut. Add the coconut paste and jaggery to the cooked mango and bring to a boil. In a frying pan, heat the oil. Add the remaining mustard seeds and curry leaves. When the mustard seeds crackle, add to the dish. Mix well and serve.

Note: The constitency of the dish should be thick.