Manga Pachadi

Ingredients

• - 400g mango in coconut-yogurt
• - 2 tbsp coconut oil
• - 1 fresh coconut (milk extracted)
• - 2 shallots
• - 2 green chillies
• - 1 sprig curry leaves
• - 1/4 tsp turmeric
• - Salt to taste

Method

1. Prepare raw mango: Peel 1 large raw green mango. Cut flesh into small 1-cm cubes.
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. Add jaggery: Add 2 tbsp grated jaggery to the mango. Stir until dissolved. Cook 2 minutes.
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. Add coconut paste: Add the coconut-mustard paste to the mango mixture. Cook on medium-low 4 minutes.
6. Cool slightly: Remove from heat and cool 8-10 minutes.
7. Whisk yogurt: Whisk 1 cup thick fresh yogurt until smooth.
8. Combine: Add whisked yogurt to the cooled mango mixture. Stir gently.
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. 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.