To begin making the Mambazha Pachadi Recipe, peel the skin and roughly chopped mangoes into pieces.

Take the mango pieces in a saucepan and add water until the mango gets immersed (approximately one cup of water). Place it in medium flame.

Cook for a minute mashing some pieces gently until the mango turns soft. Add jaggery to it and mix well until it dissolves. Remove from flame.

Heat oil in a heavy bottomed pan, add mustard and cumin seeds. After they pop up add red chillies and asafoetida.

Now add the cooked mango to it and stir well. Add turmeric and chilli powder along with the salt.

Stir well and add coconut milk. Cook for two minutes until the Mambazha Pachadi becomes thick. Garnish with curry leaves and serve.

Serve Mambazha Pachadi Recipe along with Keerai Sambar and Steamed Rice for a weekday lunch or dinner.