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

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