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Main Course

Maanga Pachadi

A traditional Kerala Sadya dish that carries the flavours of coconut, yogurt, and carefully balanced spices. Each component of the feast has its role, and this one brings a quiet, essential balance to the banana leaf.

Ingredientsfor 4 servings

1 nos Mango — cut into small pieces, small
1 cup Coconut — grated
1/2 tbsp Chilly powder
1/2 tsp Turmeric powder
3 nos Shallots (Kunjulli)
2 sprig Curry leaf
Mustard seeds, to taste
2 nos Red chilles
11/2 cup Water
1 tsp Oil
Salt, to taste

Preparation

Step 1
Cook the mango pieces for 7 minutes with water and salt. Set aside.
Step 2
Grind the coconut, chilly powder, turmeric powder, small onions and curry leaves.
Step 3
Add the ground paste into the cooked mango and add required salt.
Step 4
Mix gently.
Step 5
Let it bubble for 3 minutes.
Step 6
Get oil in a pan and heat. let the mustard seeds crackle followed by red chillies and curry leaves and add into the mango pachadi.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.

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Main Course

Maanga Pachadi

Ingredientsfor 4 servings

1 nos Mango — cut into small pieces, small
1 cup Coconut — grated
1/2 tbsp Chilly powder
1/2 tsp Turmeric powder
3 nos Shallots (Kunjulli)
2 sprig Curry leaf
Mustard seeds, to taste
2 nos Red chilles
11/2 cup Water
1 tsp Oil
Salt, to taste

Preparation

Step 1
Cook the mango pieces for 7 minutes with water and salt. Set aside.
Step 2
Grind the coconut, chilly powder, turmeric powder, small onions and curry leaves.
Step 3
Add the ground paste into the cooked mango and add required salt.
Step 4
Mix gently.
Step 5
Let it bubble for 3 minutes.
Step 6
Get oil in a pan and heat. let the mustard seeds crackle followed by red chillies and curry leaves and add into the mango pachadi.

Tip

Fresh curry leaves make a genuine difference. Dried curry leaves are a poor substitute — if you cannot get fresh ones, increase the quantity and fry them longer.