Manga Pachadi

Method

1. 1

   Prepare raw mango: Peel 1 large raw green mango. Cut flesh into small 1-cm cubes.

2. 2

   Cook mango: In a pan cook raw mango cubes with half cup water, 1 tsp red chilli powder, half tsp turmeric and salt on medium heat 6-8 minutes until just tender.

3. 3

   Add jaggery: Add 2 tbsp grated jaggery to the mango. Stir until dissolved. Cook 2 minutes.

4. 4

   Make coconut-mustard paste: Blend half cup fresh grated coconut, 1 tsp mustard seeds, 2 green chillies and a pinch of turmeric to a smooth paste.

5. 5

   Add coconut paste: Add the coconut-mustard paste to the mango mixture. Cook on medium-low 4 minutes.

6. 6

   Cool slightly: Remove from heat and cool 8-10 minutes.

7. 7

   Whisk yogurt: Whisk 1 cup thick fresh yogurt until smooth.

8. 8

   Combine: Add whisked yogurt to the cooled mango mixture. Stir gently.

9. 9

   Make tempering: Heat 1 tbsp coconut oil. Add 1 tsp mustard seeds — when they pop add 2 dried red chillies and curry leaves.

10. 10

    Serve: Pour tempering over manga pachadi. Adjust salt and sweetness. Manga pachadi should be sweet, sour and creamy. Serve at room temperature as part of Onam Sadhya.