Pacha kadugu maangai 


This cherished Pacha Kadugu Maangai recipe comes from Shyamala Chithi, daughter-in-law of R. E. Subramanian (Appan Chithappa) and Krishnambal (Kittu Chithi), and wife of S. Sundareswaran.

Ingredients

  • 1 medium kili mooku maangai (tender raw mango), chopped (about 1½ cups)

  • ½ cup fresh grated coconut

  • 1 teaspoon mustard seeds

  • 1–2 dry red chillies (adjust to taste)

  • 2–3 tablespoons fresh curd (yogurt)

  • Salt to taste

Method

  1. Wash the kili mooku maangai thoroughly and chop it into small, even pieces. Place in a mixing bowl.

  2. In a mixer, grind the grated coconut, mustard seeds, and dry red chillies to a slightly coarse paste. Do not add water unless needed.

  3. Add this freshly ground mixture to the chopped mango.

  4. Add 2–3 tablespoons of curd and salt to taste.

  5. Gently mix until everything is well combined and evenly coated.

Serving Note - Serve this Pacha Kadugu Maangai with steamed hot rice and a drizzle of ghee. It also pairs beautifully with simple poriyal and papadam, making it a refreshing and comforting traditional meal.

Pacha Kadugu Managai by Geetha Athai (G2)

Pacha Kadugu Mangai by Jyothi (G3)
 
Pacha Kadugu Mangai by Radha (G4)