Apart from kitchadi patchadi is also one of the main prominent dish in kerela which is served in Sadya.Not only Kerela but most of the South Indian Cuisines has patchadi in their own variations.
Pachadi (Tamil: பச்சடி) refers to a traditional South Indian pickle used as side dish. Broadly translated, it refers to food which has been pounded. In Kerala and Tamil Nadu, pachadi is a side dish curry similar to the North Indian achaar.
It is made of fresh vegetables and is served as an accompaniment for rice, snacks like idli, dosa, and pesarattu. Many kinds of vegetables are included. Sometimes the peel of a vegetable is used viz. peel of ridged gourd known as beerapottu pachadi[1] in Telugu. The Telugu pickle (pachadis) are very hot and spicy to taste; the vegetables used are more or less raw or sautéed in peanut oil to give a delicious taste.
It is a portmanteau of the words பச்சை (pachai; meaning green or raw) and அடி (adi; meaning to pound). It is an example of punarcci in Tamil.
In the states of Kerala and Tamil Nadu, pachadi is eaten fresh and typically made of finely chopped and boiled vegetables with coconut, green or red chilis and tempered in oil with mustard seeds, ginger and curry leaves. Pachadi is commonly eaten with rice and a lentil curry.
There are many varieties made of the same key recipe: vegetables, Yogurt, coconut, green or red chilis and sautéed and garnished in oil with fried mustard seeds,ginger and curry leaves. Malayali pachadi is a famous south Indian side dish served even on international platters.
The important ingredients in pachadi and kitchadi is adding raw crushed mustard seeds.The difference between patchadi and kitchadi is in patchadi is jaggrey is added to the recipe to enhance sweetness where as in kitchadi jaggrey is not added.

Nutritional Info:

For 2 Oz :
Calories
103
Total Fat
3.4g
Sat. Fat
2.9g
Cholest.
0mg
Sodium
142.5mg
Carb.
18.6g
Fiber
12.2g
Sugars
0.7g
Protein
-

 Ingredients:

Mango Ripe - 4 nos.Preferably Small types (Naattu Mambazham is best suited for this recipe)
-Just peel the skin and keep mango whole ,no need to cut it.
Chilly Pd - 1 tbsp
Turmeric Pd - 1 tsp
Curry Leaf -1 sprig
Salt 
Jaggrey / Brown sugar - 60 gms or around 2 to 3 tbsp,more sweetness it tastes better

For Grinding:

Coconut - 1/2 cup
Cumin Seeds - 1 tsp
Mustard Seeds - 2 tsp

For Tempering:

Coconut Oil - 1 tsp
Mustard Seeds - 1 tsp
Curry LEaf - 1 sprig
Red Dry Chilly - 2 to 3.

Method:

1.Grind Coconut and cumin seeds to one to two pulse .All it needs is mixing and little crushing ,Don't grind too much.Crush the mustard seeds separately and keep aside.

2.In a pan add mando , chilly pd ,turmeric pd, curry leaf , salt and 1/2 cup water and cover and let the mango cook untill its very softened,


2.Then open lid and add jaggrey and add little water if needed extra and keep stirring untill jaggrey melts.Be careful at this stage and keep stirring or the jaggrey will get harden.
 3.Once the jaggrey melts and looks like the photo shown below,now its the time to add next ingredients.At this stage keep flame as low as possible.
4.Added crushed coconut and cumin and mustard seeds and mix them well and let it sit only for 2 min in low flame.Check Seasoning and adjust and switch of flame.No need to cook coconut .

 5.Now make tempering of mustard seeds ,curry leaf ,red chilly in coconut oil and add it to the patchadi we made.


 Let it sit for 20 min and let it cool.Then serve Mambazha Patchadi along with rice and puliseri.It tastes better once it rest for 20 min.