Pachadi Of Ripe Mangoes Recipe
Ingredients
| 6 large ripe mangoes, peeled and cut into small cubes | ||
| Coconut | 1/2 , grated | |
| 2 white onions, finely pulped | ||
| Green chillies | 5 | |
| 1/2 tsp. yellow mustard powder | ||
| 1 1/2 cups thick curds | ||
| 1 1/2 tsps. black gram dal | ||
| 2 red Kashmiri chillies, deseeded and torn into | ||
| pieces | 2 (Masala for seasoning:) | |
| Cumin seeds | 1 1/2 Teaspoon (Masala for seasoning:) | |
| Black pepper powder | 1 1/2 Teaspoon (Masala for seasoning:) | |
| Fenugreek seeds | 1 Teaspoon (Masala for seasoning:) | |
| Black mustard seeds | 1 Teaspoon (Masala for seasoning:) | |
| Curry leaves | 1 (Masala for seasoning:) | |
| Salt | To Taste (Masala for seasoning:) | |
| Refined oil | ||
Directions
Grind the coconut very fine. Add to it the coarsely ground onion, green chillies and the mustard powder. Mix all these items into a glass bowl. Whip the curds and add it to the bowl. Add salt to taste and lastly the chopped mangoes.
Heat 1 tablespoon of oil in a large karahi and add all the seasoning items. Let the black mustard seeds sizzle and then add the curry leaves. Once they are crisp, fold in all the curd and mango mixture. Stir well and refrigerate.
Heat 1 tablespoon of oil in a large karahi and add all the seasoning items. Let the black mustard seeds sizzle and then add the curry leaves. Once they are crisp, fold in all the curd and mango mixture. Stir well and refrigerate.
Chef
