Thursday, May 13, 2010
Mampazha Pachadi/ Mango in mustard-coconut gravy
Ripe Mango- 1
Green chilles- 1 or 2
Turmeric Powder- a pinch
Grated coconut- 3 Tbsp
Cumin seeds- 1/3 tsp
Mustard seeds- 1/2 tsp
Grated jaggery- 1 Tbsp/ to your taste
Yogurt- 1/4 cup
Coconut oil- 2 tsp
Mustard seeds- 1/4 tsp
Red chillies- 2
Curry leaves- a sprig
1.Peel off the skin and cut the mango into big pieces.You could add the seed too into the pachadi.
2.Cook the mango along with enough water,green chillies,turmeric and salt.When it is almost cooked add the jaggery and cook for another 5 minutes.Mash them well.
3.Grind together the coconut and cumin to a fine paste with as little water as possible.
4.Grind the mustard seeds coarsely, preferably using a mortar and pestle.
5.Heat the oil in a pan.Splutter the mustard seeds and saute the red chillies and curry leaves,coarsely ground mustard seeds, then the ground coconut paste.Saute till all the water is absorbed.
6.Spoon out this into the mango mixture and cook for 3-4 minutes, switch off the heat.
7.Blend the yogurt with a spoon and add it to the mango coconut mix and mix well.Serve with rice and other side dishes.
1.Normally in Kerala we use the local variety called "nattumanga" for preparations like this and the mango has its own specific flavor.You won't be able to replicate it with store bought mangoes ,but when you have no other choice like me, you could try this.
2.If you are using the above mentioned mango, then just peel off the skin using your hands and add the skin and the seed that has flesh on it for making pachadi/ pulissery.
3.You could add sugar instead of jaggery if you do not have jaggery, but the flavor from the jaggery makes this pachadi perfect .