Manga Pachadi

 

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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

  1. Sliced onion : 1 Cup
  2. Green Mangoes (medium) : 2
  3. Chilli (split to two) : 7 (adjust)
  4. Thin coconut milk : 2.5 Cup
  5. Thick coconut milk : ¾ Cup
  6. Crushed ginger                : ½ Tbl- sp
  7. Crushed mustard seeds : ¼ T- sp
  8. Salt for taste
  9. Oil : 2 T- sp

For tempering:

  1. Coconut oil : 2 T- sp
  2. Mustard seeds : 1 T- sp
  3. Fenugreek seeds (uluva) :  ¼ T- sp
  4. Dried red chilli : 4 (adjust)
  5. 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.

Man-Kich

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

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