Kerala Mango Pachadi

Overview
Mustard seeds ground with fresh grated coconut and mixed with yogurt gives Pachadi its distinctive spiciness and flavor. This is a traditional Kerala side dish served as side dish for all vegetarian feasts. There are different kinds of Pachadis , the most common ones are - ripe mango, raw mango, cucumber and even pineapple.

Mango Pachadi

Ingredients
Raw mango thin sliced - 1 cup
Fresh grated coconut - 1/4 cup
Mustard seeds - 1/2 teaspoon
Green chillies - 4 - 6 split in center
Curry leaves - 2 sprigs
Plain non fat yogurt - 1 cup
Salt to taste

To Garnish
Oil - 3 tablespoon
Mustard seeds - 1 teaspoon
Whole red chillies - 3 broken to pieces
Curry leaves - 2 sprigs

Steps
1. Cook the thin sliced mango with salt, green chillies and curry leaves with one cup water till in is done. About 5 - 8 minutes.

2. Grind the fresh grated coconut with mustard seed  with little water to make a smooth paste.

3. Mix the ground coconut mixture with the cooked mangoes and bring it to boil. Turn off heat and let it cool.

4. Once the curry is at room temperature add the yogurt to it and mix well. Adjust salt as needed and keep aside.

5. In another pan heat the oil. When the oil gets hot add the mustard seeds. When the seeds splutter add the broken red chillies and curry leaves to  the oil. Saute few minutes and add on top of the prepared pachadi.

Serve at room temperature or refrigerated with rice and other curries.