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Main Course

Mango Kichadi Kerala Style

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 nos Green mango small
2 tbsp Coconut — grated
1 nos Green chilly
Salt, to taste
4 tbsp Yoghurt/Curd
1 tsp Coconut oil
Mustard seeds A pinch
1 nos Dry red chilliy (Kollamulaku)
1 Stalk Curry leaves

Preparation

Step 1
Cut the mango into fine pieces.
Step 2
Grind it with the grated coconut, green chilly and salt.
Step 3
Mix it well with yoghurt.
Step 4
Warm coconut oil in a kadai or a pan.
Step 5
Add mustard seeds, curry leaves and the red chilly.
Step 6
When it starts to allow to crackle, remove from fire.
Step 7
Add the above mixture of mango and yoghurt to this and Stir everything together thoroughly.
Step 8
Goes well with hot rice.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.

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Main Course

Mango Kichadi Kerala Style

A traditional preparation from Kerala that balances flavour, texture, and aroma in the way that only home cooking can. No two households make it exactly the same, and that is the point.

Ingredientsfor 4 servings

1 nos Green mango small
2 tbsp Coconut — grated
1 nos Green chilly
Salt, to taste
4 tbsp Yoghurt/Curd
1 tsp Coconut oil
Mustard seeds A pinch
1 nos Dry red chilliy (Kollamulaku)
1 Stalk Curry leaves

Preparation

Step 1
Cut the mango into fine pieces.
Step 2
Grind it with the grated coconut, green chilly and salt.
Step 3
Mix it well with yoghurt.
Step 4
Warm coconut oil in a kadai or a pan.
Step 5
Add mustard seeds, curry leaves and the red chilly.
Step 6
When it starts to allow to crackle, remove from fire.
Step 7
Add the above mixture of mango and yoghurt to this and Stir everything together thoroughly.
Step 8
Goes well with hot rice.

Tip

Grinding spices fresh makes a noticeable difference. Pre-ground powders lose their punch within weeks. Buy whole, toast lightly, and grind as you need.