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.

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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.

• 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.

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Mango Pachadi in Coconut Milk

How to Make Mango Pachadi in Coconut Milk for Onam Sadya

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Kerala Mango Pachadi in Coconut Milk

Aruna

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.

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Prep Time 10 minutes mins

Cook Time 10 minutes mins

Total Time 20 minutes mins

Course Side Dish

Cuisine Indian, Kerala, South Indian

Servings 4 People

Ingredients

  

1x2x3x

• 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

 

• 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. 
• Mix well.

Tempering

• 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.
• Mix well.
• Add the mustard powder and mix well.

Keyword Kerala Mango Chutney in Coconut Milk, Kerala Mango Pachadi in Coconut Milk

Tried this recipe?Do let me know how you liked it @aahaaram or tag #aahaaram!

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.
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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.
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7. Next add the coconut milk and mix well.
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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.
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   6. Mix well.
10. Add the mustard powder and mix well.
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11. Serve as an accompaniment during Onam Sadya.

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Mango Pachadi in Coconut Milk | Onam Sadya Recipe