Manga Pachadi
Raw Mango : One medium-sized raw mango, peeled and grated. The video specifies using a mango that is not too sour.
Grated Coconut : One cup of grated coconut for the paste.
Green Chillies : Three green chillies, adjusted to your spice preference.
Shallots : Two shallots.
Curry Leaves: One sprig for the paste and another for tempering.
Cumin Seeds : A quarter teaspoon of small cumin seeds (Jeerakam). Be careful not to add too much, as it can overpower the flavor.
Coconut Oil : Two tablespoons for tempering.
Mustard Seeds : Half a teaspoon for tempering, and half a teaspoon crushed for adding later.
Dry Red Chillies : Three dry red chillies, cut in half, for tempering.
Curd (Yogurt) : Half a cup of thick curd with a medium sourness.
Salt : To taste.
Preparation
The video begins by showing how to select a non-sour raw mango, peel it, and grate it .Next, the process of making the essential coconut paste is explained. This involves grinding grated coconut with green chilies, shallots, curry leaves, and a small amount of cumin .The final steps involve tempering mustard seeds, dried chilies, and curry leaves in coconut oil, then adding the prepared coconut paste, grated mango, salt, and crushed mustard seeds [01:30]. Finally, curd is incorporated, and the mixture is heated gently without boiling .
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