Mango pachadi

 Ingredients

2 Mangoes  

Salt as per Taste

1/2 tsp Turmeric Powder  

3 Cup Grated Coconut

4 Green Chilies  

1/2 tsp Mustard / Rai

2 Cups Yogurt  

2 Tbsp Refined Oil

1 sprig Curry Leaves  

2  Red Chilies

 1/2 tsp Methi / Fenugreek 

Hing little

 

Preparations

Wash,peel and dice/cube the mangoes, put them into a cooking pot with 1 cup water and bring to a boil. Add salt and turmeric powder and stir.

Grind the grated coconut, green chilies and 1/2 teaspoon roasted mustard seeds in a chutney grinder till well blended into a thick paste, then add 1 cup of the yogurt and grind again till the yogurt is well incorporated into the mixture.

Beat the remaining yogurt with a whisk or spoon, mix the coconut-yogurt paste with the simmering mango pieces and mix well, add in the beaten yogurt as well and stir. Taste and adjust the seasoning.

Heat oil and add 2 teaspoons mustard seeds and chilies; when the seeds pop, add in asafoetida, fenugreek seeds and curry leaves. Fry on low heat till the leaves become crisp. Pour on top of the Pachadi and keep it covered for 10 – 15 minutes.

Serve hot with rice.

 

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