Peel the skin of the mango and chop it roughly.

In a pan add the chopped mangoes and add 1 cup of mangoes. The chopped mangoes came to 1 and 1/2 cups.

In a pan add jaggery and add a little water. Boil this till the jaggery melts. Once the jaggery melts switch off the flame.

Cook till the mangoes become soft. Filter the jaggery and pour it into the cooked mangoes.

Grind the coconut, green chili, and rice flour into a fine paste. You can add a little water while grinding. Later after tasting, I felt I should have tempered the green chili along with mustard seeds. Though I used half green chili , I felt it was a bit spicy. So do not grind the green chili.

Add the ground mixture to the mango jaggery mixture.

Allow this to boil for 2 minutes. If you feel that it is bit watery, take out some mango pieces and grind them into a smooth paste, and add to it. Do not add more rice flour.

Temper with mustard seeds in oil and pour it on the mango pachadi.

Mango pachadi is ready to serve