I wanted to try all the mango recipes from cake, ice cream to side dishes before this mango season goes. This pachadi is a combination of tastes with sweetness from mango and spiciness from chillies. This pachadi goes well with dosa, chapathi and even rice. It tastes so well.
- Ripe mango – 2
- Coconut milk – 1/3 cup
- Jaggery – 3 tsp (refer note)
- Mustard seeds – 1/3 tsp
- Cumin seeds – 1 tsp
- Asafoetida – 1/3 tsp
- Red chilli – 2
- Turmeric powder – 1/3 tsp
- Chilli powder – 1 /2 tsp
- Salt – as required
- Oil – 1 tsp
Wash, peel the skin and roughly chopped mangoes into pieces.
Take the mango pieces in a pan and add water until the mango gets immersed (approx. one cup of water). Place it in medium flame.
Cook for a minute mashing some pieces gently until the mango turns soft. Add jaggery to it and mix well until it dissolves. Remove from flame.
Heat oil in a pan, add mustard and cumin seeds. After they pop up add red chillies and Asafoetida.
Now add the cooked mango to it and stir well. Add turmeric and chilli powder along with the salt.
Stir well and add coconut milk. Cook for two minutes until the pachadi becomes thick.
Garnish with curry leaves and serve.
- Coconut grinded with green chilli can be added but Coconut milk gives rich taste.
- Adjust the quantity of jaggery according to the sweetness of mango.