Here is another Pachadi dish, this time with Mangoes. Pachadi is a tangy and spicy dish which is un avoidable accompaniment to Kerala Sadya (feast). As like other Pachadi preparation, there is multiple variants of this preparation using curd /coconut milk/jaggery. The recipe here is of typical Travancore style Pachadi using coconut milk.
Ingredients
- Sliced onion : 1 Cup
- Green Mangoes (medium) : 2
- Chilli (split to two) : 7 (adjust)
- Thin coconut milk : 2.5 Cup
- Thick coconut milk : ¾ Cup
- Crushed ginger : ½ Tbl- sp
- Crushed mustard seeds : ¼ T- sp
- Salt for taste
- Oil : 2 T- sp
For tempering:
- Coconut oil : 2 T- sp
- Mustard seeds : 1 T- sp
- Fenugreek seeds (uluva) : ¼ T- sp
- Dried red chilli : 4 (adjust)
- Curry leaves
Method :
- Cut the mangoes into square pieces (see the pic).
- Heat pan, pour the oil once heated add the onions along with ginger and green chilli.
- Sauté it until the onion becomes slight brown, then add the mango pieces and sauté it for about 1 minute.
- Add the thin coconut milk and salt; close the lid and cook it until the mango pieces become soft.
- Now cook keeping the lid open, stir it while cooking to avoid sticking to the pan.
- Finally add the thick coconut milk along with crushed mustard seeds; heat for about a minute and switch off the stove.
- In a separate pan add the oil and splutter the mustard seeds followed by fenugreek seeds, red chilli and curry leaves.
- Add the same it to the Pachadi and mix it.
Tips:
- This is a thick consistency preparation, but can adjust to medium thickness if needed.
- Green mangoes are typically used for Pachadi , but light yellow color can also be good
