## Ripe Mango Pachadi Recipe – Ripe Mambazha Curry Recipe (South Indian Recipes Style)
Discover how to make a delicious and authentic **Ripe Mango Pachadi Recipe – Ripe Mambazha Curry Recipe** with this easy-to-follow recipe. A traditional **South Indian Recipes Side Dish**, this dish is **Vegetarian** and perfect for any occasion.
**Yields:** 2 servings
**Prep time:** 10 minutes
**Cook time:** 10 minutes
**Total time:** 20 minutes
**Cuisine:** South Indian Recipes
**Course:** Side Dish
**Diet:** Vegetarian
### Ingredients for Ripe Mango Pachadi Recipe – Ripe Mambazha Curry Recipe:
* 2 Mango (Ripe) – ripe
* 1/4 cup Coconut milk
* 3 teaspoons Jaggery – grated
* 1/3 teaspoon Mustard seeds
* 1 teaspoon Cumin seeds (Jeera)
* 1/3 teaspoon Asafoetida (hing)
* 2 Dry Red Chilli
* 1/3 teaspoon Turmeric powder (Haldi)
* 1/2 teaspoon Red Chilli powder
* Salt – as required
* Sunflower Oil – as required
### Step-by-Step Instructions to Make Ripe Mango Pachadi Recipe – Ripe Mambazha Curry Recipe:
1. peel the skin and roughly chopped mangoes into pieces.
2. Take the mango pieces in a saucepan and add water until the mango gets immersed (approximately one cup of water).
3. Place it in medium flame.
4. Cook for a minute mashing some pieces gently until the mango turns soft.
5. Add jaggery to it and mix well until it dissolves.
6. Remove from flame.
7. Heat oil in a heavy bottomed pan, add mustard and cumin seeds.
8. After they pop up add red chillies and asafoetida.
9. Now add the cooked mango to it and stir well.
10. Add turmeric and chilli powder along with the salt.
11. Stir well and add coconut milk.
12. Cook for two minutes until the Mambazha Pachadi becomes thick.
13. Garnish with curry leaves and serve.
14. Serve Mambazha Pachadi Recipe along with Keerai Sambar and Steamed Rice for a weekday lunch or dinner.
### Tips for the Best Ripe Mango Pachadi Recipe – Ripe Mambazha Curry Recipe:
* Always use the freshest ingredients available for the best flavor.
* Adjust the level of spices like chili powder to suit your personal taste.
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