Mango Pachadi Kerala style|Sadya special

 

 
Last week I got two boxes full of mangoes for $10 ..you know B1G1/BOGO ...Buy one get one free !!...That made my day......The shopkeeper thought I got gold not Mangoes...When I looked at him he was like,"It's ok ,that's for you only,I won't take it back."

I was super excited so was Honey P ...Later after coming home...Honey P asked," How are you gonna eat all these Mangoes ?" Don't waste any . I was like ..Come on Honey ..They will be gone in no time..

Two ,three days we had Mangoes .Fourth day got fed up.I thought may be we'll take a break for one day and next day it will taste much better somehow.(My weird assumptions!)...

Fifth day came and passed ..so did the sixth day....on seventh day saw my hubby constantly starring at my dinning table ..I thought he was day dreaming....then all of a sudden his one eye was on me and other on the fruit bowl sitting on the dinning table...Then my eye was on him and the dinning table...and I realized what was going on ...Aaaah Mangoes !

I got the clear cut indication that I should better finish those mangoes soon ...and there started my saga of creating recipes of mango exclusively...I started with the Mango prathaman the other day...and the second one is the Mango Pachadi,a Kerala style dish made with Mango and yogurt as the main ingredients.Different types of Pachadis are there like Carrot,Beet root,pineapple etc but this time I made Sweet and sour Mango Pachadi ,my favorite so far . Any type of Pachadis are a must in a Kerala Sadya.

Mango Pachadi

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Ingredients
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Ripe Mango,large - 1 no.
Shallots, chopped- 2 nos.
Green chillies , chopped- 3-4nos.
Beaten Yogurt/Curd - 1 cup 

Salt to taste

To grind

Coconut, grated- 1/2 cup

Cumin seeds/jeeragam-1/4 teaspoon

Fenugreek seeds-a pinch

Shallot/kunjulli- 1 no.

Mustard seeds -1/3 teaspoon

For tempering

Coconut oil -1 tablespoon

Mustard seeds - 1/4 teaspoon

Dry red chilies - 2

Curry leaves - 1 sprig

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Method
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• Peel and slice the sweet mango and using a mixer,extract the pulp.Keep it aside.
• Grind everything-coconut, cumin, fenugreek seeds, shallot with a teaspoon or more of water until it becomes a smooth paste and then add the mustard seeds (under the grind list above) and  in the mixer, give it a pulse so that it just gets mixed with the paste. 
• Heat a pan, put the oil, splutter the mustard seeds, add the dry chilies and curry leaves .
• Put the shallots , green chilies in the tempering pan above and fry them lightly for couple of  minutes until shallots become transparent.
• Now add the mango pulp to the above ,on low flame keep stirring for a minute or two .
• Add the ground paste to the above mixture and stir for a minute or more until the raw smell disappears on low flame.
• Finally add the beaten yogurt , mix everything well and put it on high flame but as soon as you see a bubble forming, immediately turn off the stove. (Don't allow it to boil at all or it may curdle.It should be just heated and be warm enough)
• Add salt to taste.Put off the flame.
• Mango pachadi is ready to be served as a side dish with hot rice and especially with Sadya.

Tips:

• It's a sweet and sour curry.The sweetness of mango is balanced using the ground paste.

Here I also have a Beetroot Pachadi .

Eat,love,live deliciously,