This Onam, make Pachamanga Kichadi or raw mango yoghurt with this Kerala recipe
Made with raw mango, this yoghurt-base dish is a must-have on every banana leaf
| PREP TIME | 10 m |
|---|---|
| COOK TIME | 25m |
| SERVES | 4 |
- 1 raw mango
- ¼ tsp mustard seeds
- 1 green chilli
- 7 tbsp yoghurt
- 4 to 5 tbsp coconut, grated
- Salt to taste
For seasoning
- 2 tbsp coconut oil
- ¼ tsp mustard seeds
- 2 dry red chillies
- 1 sprig curry leaves
1. Peel the mango, and using a box grater or shredder, finely grate it.
2. To this, add salt and mix well.
3. Using a blender, add coconut, mustard seeds, green chilli, and yoghurt. Grind it to a fine paste.
4. Add this paste to the shredded mango and mix well.
5. Heat coconut oil in a separate pan, add mustard seeds, dry red chillies and curry leaves. Allow it to splutter for a few minutes and take it off the flame.
6. Pour this seasoning to the mango and mix it well. Cover the pan with a lid for few minutes before serving.
Note: If the mango is too sour for your liking, you can add sugar to balance the taste.
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