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Main Course

Ripe Mango 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 Ripe Mangoes — cut into cubes
1/4 cup Coconut — grated
1 pinch Cumin seeds/Jeera
1 nos Green chilly
Ginger — sliced
1/4 tsp Mustard seeds
8 To Fenugreek seeds (Uluva)
2 nos Red chillies
Curry leaves, a few
Salt, to taste
2 tbsp Yogurt

Preparation

Step 1
Grind the coconut, jeera, green chilly and ginger and set aside.
Step 2
Pour oil in a wok/kadai, add let the mustard seeds crackle. Add uluva, red whole chillies and curry leaves.
Step 3
Add the mango, ground coconut mixture, salt and Stir everything together thoroughly. Remove pan from fire.
Step 4
Add the yogurt and mix gently.
Step 5
Pachadi is ready.

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

Ripe Mango Pachadi

Ingredientsfor 4 servings

2 nos Ripe Mangoes — cut into cubes
1/4 cup Coconut — grated
1 pinch Cumin seeds/Jeera
1 nos Green chilly
Ginger — sliced
1/4 tsp Mustard seeds
8 To Fenugreek seeds (Uluva)
2 nos Red chillies
Curry leaves, a few
Salt, to taste
2 tbsp Yogurt

Preparation

Step 1
Grind the coconut, jeera, green chilly and ginger and set aside.
Step 2
Pour oil in a wok/kadai, add let the mustard seeds crackle. Add uluva, red whole chillies and curry leaves.
Step 3
Add the mango, ground coconut mixture, salt and Stir everything together thoroughly. Remove pan from fire.
Step 4
Add the yogurt and mix gently.
Step 5
Pachadi is ready.

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.