Knowing the value of home grown produce. Every year the mango tree bears. This year is so special. Stay home and Stay healthy, getting close to our homestead and making use of the precious produces like Moringa, mango, jackfruit, rose apples, bilimbi, spinach like that it goes on. New veggie garden is getting ready. About mango we harvested four times. Used making pickles, different curries, dried, ripen mango curries. This is almost the last lot this year. Didn’t made ripen mango pachadi. Here it is.
Ingredients
1.Ripen mangoes 7, peeled and chopped, green 5, cut into circular rings.
2.Grated coconut half cup, cumin seeds 1/2 tsp., mustard seeds 1/3 tsp.,salt to taste
3.Coconut oil 2tsp., mustard seeds 1/3tsp., green chilli 3, silted, yogurt thick 1 cup, sugar 2 tsp.
Preparation
Cook the ingredients in 1 in a little water.
Grind the ingredients in 2 to a smooth paste.
Add the coconut paste into the cooked mango, mix well, allow to bubble nicely, lower the flame, add yogurt and sugar. Combine well with care not to loosen the yogurt. Just get it warm and off the flame.
Heat oil in a pan drop in mustard seeds, allow to splutter, add green chilli, sauté it tender and garnish the pachadi. Mambazha pachadi thayyar means ripen mango in yogurt ready.
Serve with hot rice ❤️
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