Mango pachadi


This cracker dish is easy as a wink, and makes for an addictive combo of mango, coconut milk and shallots. A vehemently Keralite dish with coconut oil and mustard seeds for seasoning, this deliciousness adds a punch to the traditional feasts.


1 cup finely chopped mango (not too sour)

½ cup sliced button onions or finely chopped large onion

1 tbsp finely chopped green chillies

1 tsp finely chopped ginger

½ cup thick coconut milk (from 1 coconut)

Salt, as required

For seasoning

1 dsp coconut oil

½ tsp mustard seeds

1 tsp black gram/urad dal

¼ tsp fenugreek seeds

A few curry leaves

2-3 dry red chillies

1 tsp crushed mustard


In a pan, mix mango with onions, green chillies and ginger

Sprinkle a little water and put a lid on the pan letting them cook for about 2 minutes

Add salt to the mixture

Now, add the thick coconut milk and take off the flame

Heat oil in another pan

Add the mustard seeds, black gram, fenugreek seeds, curry leaves and red chillies to make the seasoning

Pour this over the prepared mango mixture

Finally add the crushed mustard seeds


If the mango is a bit too sour, then add a pinch of sugar in the end