Mango Pachadi in Coconut Milk | Onam Sadya Recipe

When the came across this recipe for Mango Pachadi in Coconut Milk in a collection of recipes for Onam Sadya, I was intrigued at the flavours it combined. Fortunately for me, unripe mangoes are available in plentiful in Mumbai though it is already September and so here I come presenting this unusual recipe.

A Spoonful of Mango Pachadi Coconut Milk
A Spoonful of Mango Pachadi Coconut Milk

Truth be told, I like unusual flavour combinations. I am curious about how very different things taste when put together in a recipe. I was planning to try this recipe for Mango Pachadi in Coconut Milk over the weekend, but one of my late evening calls got cancelled. So I decided to use the time productively to make this simple pachadi.

Mango Pachadi in Coconut Milk
Mango Pachadi in Coconut Milk

How to Make Mango Pachadi in Coconut Milk for Onam Sadya

Mango Pachadi in Coconut Milk | An Onam Recipe
Print
Mango Pachadi in Coconut Milk
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 

I am presenting this unusual recipe for Mango Pachadi in Coconut Milk for Onam Sadya. It turned out quite delicious. Tangy because of the mango with a hint of ginger, green chilli and mustard powder.

Course: Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 1 Cup Unripe Mango Slices (1/4" thick, 2" in Length)
  • 1/4 Cup Sliced Onions Optional
  • 1/3 Cup Thick Coconut Milk
  • 1 tsp Ginger Slivers
  • 2 tsp Chopped Green Chillies
  • Salt to Taste
For Tempering
  • 1 tbsp Coconut Oil
  • 1/2 tsp Mustard Seeds
  • 1/4 tsp Fenugreek Seeds
  • 1 tsp Udad Dal
  • 2-3 Red Chillies
  • 1 tsp Coarsely Ground Mustard Powder
  • A Few Curry Leaves
Instructions
  1. Mix the mango, ginger, green chillies, and onion.

  2. Add about 1/4 cup water.

  3. Cook covered for about 5 to 7 minutes till the mango and onion are just tender.

  4. Turn off the heat.

  5. Add salt and coconut milk. 

  6. Mix well.

Tempering
  1. Heat the coconut oil.

  2. Add mustard seeds and wait till they splutter.

  3. Add the udad dal and fenugreek seeds.

  4. Stir-fry till golden brown.

  5. Add split red chillies and curry leaves.

  6. Add the tempering to the Mango Pachadi in Coconut Milk.

  7. Mix well.

  8. Add the mustard powder and mix well.

 

Step-by-Step Method for Making Mango Pachadi in Coconut Milk for Onam Sadya

  1. To a kadhai, add mango, ginger, green chillies, and onion.
  2. Mix well.
  3. Now add just about 1/4 cup water. We need to just soften the pieces a bit.
  4. Cover and cook on a medium flame for about 5 to 7 minutes till the mango and onion are just tender. They should break (not get mashed) when cut with a spoon.
  5. Take the kadhai off the heat.
  6. Add salt and mix well.
  7. Next add the coconut milk and mix well.
  8. Keep covered.
  9. To temper the Mango Pachadi in Coconut Milk:
    1. In a ladle, heat the coconut oil.
    2. Add the mustard seeds and wait till they splutter.
    3. Now add the udad dal and fenugreek seeds, and stir-fry till golden brown.
    4. To this mix, add split red chillies and curry leaves, stir-fry for a few seconds.
    5. Add the tempering to the Mango Pachadi in Coconut Milk.
    6. Mix well.
  10. Add the mustard powder and mix well.
  11. Serve as an accompaniment during Onam Sadya.
Mango Pachadi in Coconut Milk | Onam Sadya Recipe
Mango Pachadi in Coconut Milk | Onam Sadya Recipe

Onam Sadya Recipes

This year Onam will be celebrated from September 6, 2017. Celebrated in Kerala as a 10-day festival of which the last 4 days are the most important. For me one of the most wonderful sights during Onam is the Pookalam or an elaborate rangoli made with flowers. One of the main tourist attractions in this season is the snake boat race, called Vallamkali, the most famous of which is the Nehru Trophy Boat Race held near Alappuzha (Alleppey).

As with all Indian festivals, Onam is celebrated with a traditional meal called Onam Sadya or Onasadya. Here are a few Onam Sadya recipes that you could try:

Olan Kalan Mathanga Erissery  Carrot Beans Thoran
Olan - Kerala Onam Sadya Kalan - Onam Sadya Special Mathanga Erissery - Kerala Onam Sadya Special Recipe Beans and Carrot Poriyal or Thoran
Cabbage Thoran Beans Thoran Avial Green Papaya Avial
 Cabbage Thoran, Muttaikose Poriyal or Cabbage Kobbari Kura  French Beans Poriyal or Thoran  Avial | Aviyal - Mixed Vegetable Stew from Kerala  Paccha Papaya Avial Kootan
Parippu Curry  Mambhazha Puliserry Vendakkai Kichadi  Pineapple Kichadi
 Kerala Parippu Curry - Onam Sadya Recipe  Mambazha Mor Kootan, Kerala Mambazha Pulissery, Mor Kuzhambu  Vendakka Kichadi - Vishu Onam Sadya - Bendakaya Perugu Pachadi  Pineapple Pachadi or Pineapple Kichadi - Kerala Onam Sadya Recipe - Kerala Onam Sadya Recipe
Beetroot Thayir Pachadi Nellikai Thayir Pachadi Puli Inji Inji Thayir
 Beetroot Raita, Beetroot Perugu Pachadi or Thayir Pachadi  Nellikai Thayir Pachadi  Puli Inji, Inji Puli, or Ginger Tamarind, and Jaggery Relish  Inji Thayir is an essential part of Onam Sadya
Pal Payasam Ada Pradhaman Palada Pradhaman Ela Ada
 Paal or Pal Payasam  Ada Pradhaman Recipe from Kerala  Palada Pradhaman - Onam Special Recipe from Kerala  Elai Adai or Ela Ada
Ela Neer Payasam Pasi Parippu Payasam Kadala Paruppu Pradhaman  Semiya Payasam
 Ela Neer Payasam or Tender Coconut Cooler  Pesara Pappu or Pasi Paruppu Payasam, Moong Dal Kheer  Kadala Parippu Pradhaman  Semiya Payasam, Semiya Kheer, or Vermicelli Pudding

Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita

If you like tangy pachadis then Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita will be just up your alley.  I had an elaborate set of posts planned for Onam (September 6, 2017) but the Mumbai deluge and my work schedule had other plans. What is that they say about best laid plans of mice and men…. ? 🙂

Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi
Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi

Anyway, back to my recipe of the day, this simple yogurt-based dish is tangy, cooling and loaded with nutrition. It is one of the most delicious ways in which you can savour the Indian Gooseberry (called Amla in Hindi, Usirikaya in Telugu, and Nellikai in Tamil).

Amla is one of the richest sources of Vitamin C that you will ever find, and this year, much to my delight I am finding the fruit even as late as August; so here I am with the recipe for Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita that can be a delicious part of Onam Sadya.

How to Make Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita

Nellikai Thayir Pachadi
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Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita
Prep Time
10 mins
Cook Time
5 mins
Total Time
15 mins
 

I am presenting is recipe for Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita as a part of my Onam Sadya series. It is a great way to enjoy the Vitamin C-rich Indian Gooseberry.

Course: Main Course, Side Dish
Cuisine: Indian, Kerala, South Indian
Servings: 4 People
Author: Aruna
Ingredients
  • 6 Large Gooseberries, Amla, Usirikaya, Nellikai About 150 gms
  • 1 Cup Yogurt, Dahi, Thayir, Perugu
  • 1/3 Cup Grated Coconut I used coconut pieces
  • 3-4 Green Chillies
  • Salt to Taste
For Tempering
  • 1 tbsp Coconut Oil
  • 1 tsp Mustard Seeds
  • 1 tsp Udad Dal
  • A Few Curry Leaves
Instructions
  1. Beat the yogurt. Set aside.

  2. Cut the amla into large pieces; discard the seed.

  3. Using a little water, grind together the amla pieces, coconut, salt, and green chillies to a fine paste. 

  4. Mix together the beaten yogurt and the amla paste.

Tempering the Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita
  1. Heat the coconut oil.

  2. Add the mustard seeds.

  3. When the mustard seeds splutter, add the udad dal and fry till it is golden brown.

  4. Add the curry leaves.

  5. Add the tempering to the Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita.

  6. Mix well.

 

Step-By-Step Method to Make Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita

  1. Mix the yogurt till it is smooth and set aside for later use.
  2. Now chop the gooseberry into large pieces and throw away the seed.
  3. Add the amla pieces, coconut, salt, and green chillies to the chutney grinder.
  4. Using a little water, grind into a smooth paste.
  5. Remove the ground paste into a small vessel and add the beaten yogurt.
  6. Mix well.
  7. In a ladle, heat the coconut oil.
  8. Add the mustard seeds and wait till they splutter.
  9. Next, add the udad dal and stir-fry till the dal turns golden brown.
  10. Take the tempering off the heat and add the curry leaves. Mix well.
  11. Now add this tempering to the Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita.

    Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita
    Nellikai Thayir Pachadi | Usirikaya Perugu Pachadi | Amla Raita
  12. Mix well.
  13. Enjoy!
Usirikaya Perugu Pachadi
Usirikaya Perugu Pachadi

Kerala Parippu Curry – Onam Sadya Special

In most South Indian festivals, there is always a Dal that is served as a part of the meal. In Andhra, it is plain boiled Tuvar Dal or Mudda Pappu. In Kerala, it is the Kerala Parippu Curry which is an integral part of Onam Sadya.

This is a super simple dish made with boiled Moong Dal and flavoured with a coconut-cumin-green chilli paste and tempered with mustard and red chillies. It cannot get simpler than this and be oh-so-delicious.

Savour this Nadan Kerala Parippu Curry with some hot steamed rice and a dollop of ghee and you will be in heaven. 🙂

Nadan Kerala Parippu Curry

How to Make Nadan Kerala Parippu Curry

Kerala Parippu Curry - Onam Sadya Recipe
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Kerala Parippu Curry - Onam Sadya Special
Prep Time
15 mins
Cook Time
10 mins
Total Time
25 mins
 
Nadan Kerala Parippu Curry is the traditional Dal that is served at festive meals such as Onam Sadya.
Course: Mains
Cuisine: Indian
Servings: 2 Cups
Author: Aruna
Ingredients
  • Cup Moong Dal - 1/2
  • Cup Grated Coconut - 1/4
  • Green Chillies - 2 or 3
  • tsp Cumin - 1
  • tsp Turmeric - 1/4
  • Red Chillies - 2
  • tsp Mustard Seeds - 1
  • tsp Coconut Oil or Ghee - 1
  • Salt to Taste
Instructions
To Make the Masala for the Kerala Parippu Curry
  1. Grind the coconut, cumin seeds, and green chillies into a smooth paste. Use with a little water, if required.
Making the Kerala Parippu Curry
  1. Over medium flame, dry roast the moong dal till it becomes aromatic and turns light brown.
  2. Wash the moong dal and pressure cook in 1 cup water for about 3 whistles or till is completely mashed.
  3. Using a heavy ladle, mash the dal well.
  4. Add salt, turmeric, and the ground coconut paste.
  5. Add about 1/2 cup water.
  6. Mix well.
  7. Over a medium flame, bring the Parippu Curry to a gentle boil.
  8. Let the dal boil for 3 to 4 minutes.
  9. Turn off and set aside.
Tempering
  1. Heat the ghee or coconut oil.
  2. Add the mustard seeds and let them splutter.
  3. Add the split red chillies and curry leaves.
  4. Mix well and stir-fry for a few seconds.
  5. Add the tempering to the Kerala Parippu Curry.
  6. Enjoy with some hot steamed rice and a generous spoonful of ghee.
Recipe Notes

The dal will thicken with time and so let it be a little runny initially.

 

 

 

Pineapple Kichadi | Pineapple Pachadi – Onam Sadya Recipe

Pineapple Pachadi or Pineapple Kichadi - Kerala Onam Sadya Recipe - Kerala Onam Sadya Recipe

So far the only cooking I have done with Pineapple was Pineapple Kesari or Pineapple Sheera. When I posted that recipe on one of the many Facebook food groups that I am a part of, one of the moderators mentioned Pineapple Curry and I have been to meaning to try it ever since. This week I had lots of Pineapple at home and so decided to make Pineapple Kichadi (aka Pineapple Pachadi).

Pachadi or Kichadi is a Kerala-style raita which uses yogurt that has been flavoured with a paste of coconut, cumin and green chillies. There a variety of kichadis that you can make and no Onam or Vishu Sadya is complete without some form of Kichadi.

I have already written about Vendakka Kichadi earlier this year. It is spicy and crunchy. Pineapple Kichadi on the other hand is sweet and  quite a delight.

How to Make Pineapple Kichadi | Pineapple Pachadi

Pineapple Pachadi or Pineapple Kichadi - Kerala Onam Sadya Recipe - Kerala Onam Sadya Recipe
Print
Pineapple Kichadi or Pineapple Pachadi
Prep Time
10 mins
Cook Time
10 mins
Total Time
20 mins
 
Pineapple Kichadi or Pachadi is made with cooked pieces of pineapple in a yogurt gravy that has been spiced with a paste of coconut, green chillies, and cumin.
Course: Pachadi
Cuisine: Indian, Kerala
Servings: 4
Author: Aruna
Ingredients
  • 1 Cup Small Pineapple Pieces
  • 1.5 Cups Yogurt or Dahi
  • 1/3 Cup Grated Coconut
  • 2 or 3 Green Chillies
  • 2 Large Pinches Turmeric Powder
  • 1 tsp Sugar Optional
  • 1 tsp Cumin Seeds
  • 1/2 tsp Mustard Seeds
  • 2 Red Chillies
  • 6 to 8 Curry Leaves
  • 1 tbsp Coconut Oil
  • Salt to Taste
Instructions
Cooking the Pineapple Pieces for the Pachadi
  1. Slit the green chillies.
  2. Cook the pineapple pieces along with the green chillies in about 1/2 to 2/3 up water till they are cooked.
  3. While the pineapple pieces are still warm, add the sugar and turmeric.
  4. Mix well. Ensure that the sugar has dissolved.
  5. Set aside.
Making the Yogurt Gravy
  1. Beat the yogurt till it is smooth.
  2. Grind the coconut and cumin into a coarse paste along with a little water.
  3. Add the paste to the yogurt and mix well.
  4. Add salt and mix well.
Method to Make the Pineapple Pachadi
  1. Add the cooked pineapple pieces to the spiced yogurt.
  2. Mix well.
  3. Heat 1/2 tbsp oil.
  4. Add mustard seeds and wait till they splutter.
  5. Add the split red chillies and curry leaves.
  6. Stir-fry for a few seconds.
  7. Add the tempering to the Pineapple Kichadi | Pineapple Pachadi.
Recipe Notes

You could also grind the green chillies along with the coconut and cumin instead of adding it whole.

 

Pineapple Kichadi or Pineapple Pachadi - Onam Sadya