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Ingredients:
Raw Mango – 200 gms, peeled and cubed
Salt – 2 tsp
Curd – 1 1/2 cups, whisked
Grind to a fine paste:
Coconut – 1, medium, grated
Small Onions – 6 to 8, chopped
Green Chillies – 10, chopped
Mustard Seeds – 2 tsp
Cumin Powder – 1/2 tsp
Water – 1 1/2 cups
For Tempering:
Oil – 3 tblsp
Curry Leaves – handful
Method:
1. Heat a pan over moderate flame.
2. Add the mangoes with salt and 1 1/2 cups of water.
3. Increase the heat to high and cook for 10 minutes.
4. Mix the curd with ground coconut paste.
5. Add the mangoes and bring to a boil.
6. Remove pan from heat and keep aside.
7. Heat oil for tempering and fry the curry leaves for 15 seconds.
8. Pour the tempering into the pachadi.
9. Mix well and serve.
image credit: Indian vegetarian kitchen
