RAW MANGO PACHADI

Raw Mango Pachadi/ Pacha Manga Pachadi  is one among the long list of side dishes served in Kerala Sadhya. This tangy Mango Pachadi is prepared with Raw Mango, Coconut and Curd(Yogurt) prepared in a traditional Kerala Style.  Pachadi is a dish mainly cooked with a vegetable or a fruit. A bit of unripened fruit, especially sour vegetables and fruits wins hats-off for the dish. They are cooked along with coconuts, green chillies and curd, seasoned with fenugreek and mustard seeds to add a tinge to the dish.
The sweet and sour combination of this Raw Mango Pachadi makes it compatible with rice, especially it goes well with Kerala Matta Rice or serve it as one of the side dish for SADHYA.






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Cuisine - Kerala (South India)
Course - Curry, Side Dish
Spice Level - Low
Difficulty - Medium
Serves - 3- 4
Author - SM






Preparation Time - 5 -10 Minutes
Cooking Time - 10 - 15 Minutes

HOW TO MAKE RAW MANGO PACHADI/PACHA MANGA PACHADI

RAW MANGO PACHADI

INGREDIENTS :

Raw Mango - 1 No.(Medium Size)
Turmeric Powder - 1/2 Tspn
Salt - To Taste

To Grind :

Coconut - 1/2 Cup
Thick Curd - 3/4 Cup
Green Chillies - 3-4 Nos.
Ginger - a Small Piece
Mustard Seeds - 1/2 Tspn

To Temper :

Coconut Oil - 1 Tbspn
Mustard Seeds - 1/2 Tspn
Fenugreek Seeds - 1/4 Tspn
Dry Red Chillies - 1-2 Nos.
Curry leaves - 2 Sprigs

METHOD :

• Wah, Peel and Core the Mango.
• Cut the Mangoes into small pieces.
• Cook the Mangoes with a dah of Salt and Turmeric until 1/2 done.
• Grind grated Coconut along with Mustard Seeds, Ginger and Green Chillies to a smooth paste.
• Add the ground paste to the cooked Mango pieces and cook for a while on a low flame, until the raw flavour goes.
• Whisk the Curd and pour it to the above.
• Leave it on a low flame and cook for few more minutes.
• Remove from fire and keep it aside.
• Heat Coconut Oil in a pan, splutter Mustard Seeds, Fenugreek Seeds, Dry Red Chillies and Curry Leaves.
• Pour the tempering into the Raw Mango Pachadi.
• Serve Raw Mango Pachadi with Rice or serve it as one of the side dish for SADHYA.
  

NOTES :

• If the Mangoes are not very sour, add some more curd.
• Preferably use Curd which is not much sour.
• Adding Ginger to the Raw Mango Pachadi is totally optional.
• Can also add powdered dry roasted fenugreek seeds at the final stage.
• If adding powdered fenugreek seeds to the Raw Mango Padhadi, avoid adding them while tempering.
• Do not over boil, once the curd is added. It may curdle and make the Raw Mango Pachadi watery.