Kerala Mango Pachadi in Coconut Milk
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.
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
- 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.