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Main Course

Manga 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

2 nos Raw Mangoes
11/2 tsp Mustard seeds
1 tsp Cumin seeds (Jeerakam)
1 tsp Fenugreek seeds (Uluva)
10 nos Curry leaves
1/2 Of Coconut
2 tbsp Curd
Salt, to taste

Preparation

Step 1
Cut peeled mangoes into small pieces.
Step 2
Pour oil into a kadai and heat it or a pan.
Step 3
Let the mustard seeds crackle, fenugreek seeds and cook curry leaves.
Step 4
Add mango pieces and cook for a while with a little water sprinkled.
Step 5
Add salt.
Step 6
Grind coconut with mustard seeds.
Step 7
Add the fine paste to the cooked mangoes.
Step 8
Boil for a while.
Step 9
Add beaten curd.
Step 10
Heat for a while and not boil.
Step 11
Season with salt to your taste.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Manga Pachadi

Ingredientsfor 4 servings

2 nos Raw Mangoes
11/2 tsp Mustard seeds
1 tsp Cumin seeds (Jeerakam)
1 tsp Fenugreek seeds (Uluva)
10 nos Curry leaves
1/2 Of Coconut
2 tbsp Curd
Salt, to taste

Preparation

Step 1
Cut peeled mangoes into small pieces.
Step 2
Pour oil into a kadai and heat it or a pan.
Step 3
Let the mustard seeds crackle, fenugreek seeds and cook curry leaves.
Step 4
Add mango pieces and cook for a while with a little water sprinkled.
Step 5
Add salt.
Step 6
Grind coconut with mustard seeds.
Step 7
Add the fine paste to the cooked mangoes.
Step 8
Boil for a while.
Step 9
Add beaten curd.
Step 10
Heat for a while and not boil.
Step 11
Season with salt to your taste.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.