Pachadi which is a Kerala recipe can be used as a side,accompaniment as well as a main curry with plain boiled rice.This recipe is taken from noted blogger and author Ammini Ramachandran’s award winning book – Grains,Greens and Grated Coconuts.I have added a tempering before serving the Pachadi as I wanted it to take the place of the curry as I was serving to with rice.Its absolutely mouthwatering and a must try for those who love South Indian cuisine!
Preparation Time : 45 minutes
Makes : 4 servings
2 ripe Mangoes
2 tsp Salt (more if required)
1/2 tsp Turmeric Powder
2 – 3 cups freshly grated Coconut
3 – 4 fresh Green Chillies – roughly chopped
1/2 tsp Mustard seeds (rai) – roasted on a tawa(griddle)
1 1/2 – 2 cups Yogurt
For the tempering :
2 tbsp Coconut Oil/refined oil
5 – 6 Curry leaves
2 tsp mustard seeds (Rai)
2 large dried red chillies
1 tsp fenugreek seeds (methi)
1 tsp asafoetida (heeng)
Wash,peel and dice/cube the Mangoes.Put them into a cooking pot with 1 cup water and bring to a boil.Add salt and turmeric powder and stir.
Grind grated Coconut,green chillies and roasted mustard seeds in a chutney grinder till well blended into a thick paste.Add 1 cup of the yogurt and grind again till the yogurt is well amalgamated into the mixture.Beat the remaining yogurt with a whisk or spoon.Mix the coconut-yogurt paste with the simmering Mango pieces and mix well.Add the beaten yogurt as well and stir.Taste and adjust the seasoning.
Heat oil and add the mustard seeds and chillies.When the seeds pop add asafoetida,fenugreek seeds and curry leaves.Fry on low heat till the leaves become crisp.Pour on top of the Pachadi and keep covered for 10 – 15 minutes.
Serve hot with rice.
A tempting lunch where Mango Pachadi is used as the Curry along with boiled rice,jackfruit thorn and crisp papads…