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.
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.
- Here is a Collection of Onam Sadya Recipes you may want to explore.
- If you love unripe mangoes, do try these chutney recipes: Kobbari-Mammidikaya Pachadi (Coconut and Mango Chutney), Kobbari Nuvvulu Pachadi (Coconut and Sesame Seeds Chutney), Avabaddalu, Kanda Kairi, and Methamba.
How to Make Mango Pachadi in Coconut Milk for Onam Sadya
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.
- 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
- 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
Mix the mango, ginger, green chillies, and onion.
Add about 1/4 cup water.
Cook covered for about 5 to 7 minutes till the mango and onion are just tender.
Turn off the heat.
Add salt and coconut milk.
Heat the coconut oil.
Add mustard seeds and wait till they splutter.
Add the udad dal and fenugreek seeds.
Stir-fry till golden brown.
Add split red chillies and curry leaves.
Add the tempering to the Mango Pachadi in Coconut Milk.
Add the mustard powder and mix well.
Step-by-Step Method for Making Mango Pachadi in Coconut Milk for Onam Sadya
- To a kadhai, add mango, ginger, green chillies, and onion.
- Mix well.
- Now add just about 1/4 cup water. We need to just soften the pieces a bit.
- 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.
- Take the kadhai off the heat.
- Add salt and mix well.
- Next add the coconut milk and mix well.
- Keep covered.
- To temper the Mango Pachadi in Coconut Milk:
- In a ladle, heat the coconut oil.
- Add the mustard seeds and wait till they splutter.
- Now add the udad dal and fenugreek seeds, and stir-fry till golden brown.
- To this mix, add split red chillies and curry leaves, stir-fry for a few seconds.
- Add the tempering to the Mango Pachadi in Coconut Milk.
- Mix well.
- Add the mustard powder and mix well.
- Serve as an accompaniment during Onam Sadya.