Mango Kichadi

There’s no mistaking it – the first spoon of mango kichadi hits your tongue with a sharp, sour punch that wakes you right up. Unlike its cucumber or beetroot cousins, this kichadi isn’t gentle. It’s assertive, bold, and beautifully seasonal – the kind of dish that announces, “Mango season is here.”

Made with raw mangoes, chopped fine and cooked just enough to soften, this dish builds itself around that intense tang. Into that goes a paste of grated coconut and green chilies, blended without too much fuss, and then it’s all brought together with thick curd. No sugar to mellow it out. No compromise on the sourness. This is meant to be bright and zesty – the kind of flavor you feel right at the sides of your tongue.

A classic Kerala tempering – mustard seeds, curry leaves, and dry red chilies popped in hot coconut oil – goes over the top, adding that earthy, smoky edge to balance the tart mango and cool curd.

Like every kichadi in a sadya, mango kichadi plays its part – but it brings something special. It cuts through the heaviness of aviyal, sambar, and thoran. It’s sharp, cold, and totally refreshing. And it only appears when mangoes are in season, making it one of those short-lived joys you look forward to year after year.

You won’t always see it outside of a sadya or festive meal – but when it’s there, it makes its presence known. Sour, creamy, and deeply rooted in Kerala’s seasonal rhythm, mango kichadi isn’t just another side dish. It’s a bold tradition served in a quiet bowl.

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Mango Kichadi

Author: Ushadevi Cooking Method: Simmering Cuisine: Kerala Courses: Curries & Side Dishes

Difficulty: Beginner Prep Time 15 mins Cook Time 15 mins Total Time 30 mins

Best Season: Suitable throughout the year

Ingredients

Scale

1/2x 1x 2x 3x

• ¹⁄₂ cup Raw Mango chopped
• 1 cup grated Coconut
• 6 Green chillies
• 1 teaspoon Mustard seeds
• ³⁄₄ cup Curd
• 1 spring Curry leaves
• 2 Dry Red chillies
• Salt & Oil as required

Instructions

1. First, grind grated coconut and green chillies into a coarse paste.
2. Now add the raw mango pieces and grind it again with a little water. Do not make it a fine paste.
3. Add ½ teaspoon mustard seeds and give it one quick pulse.
4. Transfer this mixture to a bowl.
5. Add curd and salt to taste. Mix well and keep aside.
6. In a small pan, heat oil. Add mustard seeds, curry leaves, and dry red chillies. Let the mustard seeds splutter.
7. Now pour the seasoning into the mango-curd mixture and simmer gently for a few minutes.
8. When it reaches the right consistency, remove from heat.
9. Raw Mango Kichadi is ready. Serve as part of your Kerala Sadya!