Mango pachadi in coconut gravy: Creamy, savoury and simple

This mango pachadi can give mambazha pulissery a run for its money. Photo: Shuba CT

Most people make slightly sweet and sour ripe mango pulissery with a yoghurt-based gravy during the mango season. However, mango pachadi cooked in thick coconut gravy can surely give pulissery a run for its money. Check out the pretty simple recipe of mango pachadi.

3 ripe mangoes
½ coconut (grated)
1 tsp mustard seeds
3 dried chilies
Curry leaves as required
Salt as required
1 ball of jaggery
¼ tsp turmeric powder
1 tsp chili powder

Cook the ripe mangoes with jaggery and some water on low flame
Into it add salt, turmeric powder, chili powder and curry leaves
After some time, the mangoes and the jaggery would be mixed well
Grind the coconut into smooth paste
Add some mustard seeds and grind again
Pour this paste and some water into the mango mixture
Cook well until it thickens
Heat coconut oil in a pan
Splutter mustard seeds
Sauté dried chilies, curry leaves and some chili powder
Add this tempering into the pachadi
Give everything a good mix
Close the lid and keep the dish aside for a few minutes
Delicious ripe mango pachadi is ready!

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