Just ripe Mango/manga pachadi

Name: Just ripe Mango/manga pachadi
Total time: 600 s
Yield: 4-serving
Cuisine: Indian
Ingredients: 1 mango slightly ripe , cut into cubes; 1 Teaspoon chilly Powder; 1/2 Teaspoon Tumeric powder; 1 Pinch Asafoetida; To Taste salt; 1 Cup curd; 4 Tablespoons coconut grated; 1 Teaspoon mustard; 1 Tablespoon coconut oil; 1 Teaspoon Mustard; 2 Chilles Dried red; 1 Sprig Curryleaves

Aparna Balakrishnan @cook_7804860

ammubiku

Its tangy, its sweet, it brings about just the right memories from childhood. An aunt of my mothers' used to make it...and i literally used to lick the plate clean...

Aparna Balakrishnan @cook_7804860

ammubiku

Its tangy, its sweet, it brings about just the right memories from childhood. An aunt of my mothers' used to make it...and i literally used to lick the plate clean...

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Ingredients

10 mins

4-serving

1mango slightly ripe , cut into cubes
1 Teaspoonchilly Powder
1/2 TeaspoonTumeric powder
1 PinchAsafoetida
To Tastesalt
1 Cupcurd
4 Tablespoonscoconut grated
1 Teaspoonmustard
1 Tablespooncoconut oil
1 TeaspoonMustard
2Chilles Dried red
1 SprigCurryleaves

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Steps

10 mins

1

Marinate the mango with the chilly powder, asafoetida, tumeric and salt and keep aside for atleast a half an hour.
2

Do select mangoes that are slightly ripe, a bit sweet in taste and not very sour. I removed the skin as it was very thick and bitter. Its upto you to decide.
3

Mix the marinated mangoes with the coarsly ground coconut, curd and mustard. The spices should get mixed with the curd mixture.
4

In a wok heat oil, splutter mustard seeds, add red chillies and curry leaves and then add the curd mango mixture. Heat well not boil as it will curdle.
5

It shouldd be of a thick curry consistency. Tastes better when it is of room temperature
6

The sweetness of mango with the kick of asafoetida and the heat of chilly balanced by the coolness of curd is what makes this dish tasty and perfect for a hot afternoon.