How to prepare Kerala Style Mango Pachadi
Preparation time: 30-35 minutes
Author Name: Nissy Mathew
Cooking time: 40 minutes
Ripe mangoes – 2 (finely chopped)
Green chilies – 3
Coconut – 1/2 cup (grated)
Cumin seeds – 1/2 tsp
Mustard seeds – 1/2 tsp
Turmeric powder – 1/8 tsp
Jaggery – 1 tsp
Beaten yoghurt – 1 cup
Red chilli powder – 1 tsp (optional)
Salt – to taste
Oil – 2 tsp
Mustard seeds – 1 tsp
Fenugreek seeds – 1/2 tsp
Dry red chili – 1 (broken into pieces)
Curry leaves – few
Just the mangoes into pieces and then cook it in two cups of water, tumeric powder and salt.
Just Grind the coconut along with cumin seeds, green chillies and mustard seeds.
After mangoes cooked well, just smash it with a spoon.
Add up jaggery, ground paste, chilli powder and then allow them to boil.
Add curd and then switch off gas.
Just season with seasoning items.
You can replace mango with red pumpkin or pineapple or Cucumber to mae the pachadi.