Total cooking time | 35 minutes |
Level | Easy |
This is a special recipe of raw mango which I received from my grandmother. She used to prepare this dish frequently during the summer seasons, as mangoes were available in plenty at that time. I can guarantee that if you have this curry prepared, you can finish off your rice with this curry alone.
In this recipe, we use raw mango which is grated. This grated mango is cooked in coconut milk. The sour taste of the mango thus blends with the coconut milk. The speciality of this curry is that we are not adding any spices or masala in it. We can also adjust salt and sugar as per our taste. So, this curry can be called as a curry with mixture of all the flavors in it.
This is a very simple and easy recipe which you can prepare under 40 minutes. This recipe can serve 4 persons. The only time consuming here is the extraction of thick and thin coconut milk. Rest all the procedures are easy in this recipe. I suggest all of you to go through the recipe and make a try at your home. Everyone will definitely love it.
Ingredients
Raw mango, grated – 1
Coconut oil – 2 tablespoon
Chopped onion – 1
Chopped ginger – 2 inch piece
Green chillies, finely chopped – 2
Mustard seeds – 1 teaspoon
Fenugreek seeds – 1/4 teaspoon
Curry leaves – 1 sprig
Thin coconut milk – 1.5 cups
Thick coconut milk – 1 cup
Salt – 1.5 teaspoon
Sugar – 1 teaspoon
Method of preparation
Heat oil in a kadai, you can take earthenware kadai if have the same
Sputter mustard seeds and fenugreek seeds
Add chopped onions and curry leaves to it
Once the onion becomes translucent, add chopped ginger and green chillies
Saute for 2 minutes and then add the thin coconut milk
Add grated mango and allow it to boil by closing the lid
Add salt and sugar also, you can adjust both as per your taste
Once the mango is cooked, switch off the flame
Add thick coconut milk to the kadai and stir it
You can serve this pachadi with boiled rice.