I was lost in a different world of travel , vacation and fun ; reluctant to come back . I felt a void , when N - the key ingredient of my bliss - left for job , after all those perfect days together...I wanted to slide back into my pastime's subtle graces ; but didn't have a clue how !!
Somewhere between , I came to it ; the realization that its the enticing aroma of spices , the orchestra of my tinkling pots and pans and the comfort of healthy home cooking is what's missing and that's the only thing that could bring me back on track.
I teased my palates with our favorite spices, brought home those end - of -the -summer produce from farmer's market and aunts', cooked , ate and shared it with a close circle of friends and I slipped back to my green pastures. I learned a bit hard way " Cooking can be therapeutic ".
Pacha manga pachadi , is one of the first things I learnt to cook from N's mom. Usually served for onam or vishu sadya , she makes it every time she has guests over for dinner.Unlike regular pachadi / kichadi yogurt is not used in this , since mango is already tangy.
Here in this recipe , tiny mango pieces are cooked in mustard and ginger infused coconut milk and finished with a flavorful tempering of coconut oil and curry leaves.
Here is a recipe card to keep :)
Recipe for Kerala style Pacha manga pachadi - Onam Sadya special
Serves - 4
Total preparation and cooking time - 20 minutes
Green mango - 1 big
Onion or shallots chopped - 1/4 to 1/2 cup
Ginger chopped - an inch piece
Green chilli chopped - 3-4
Turmeric - a pinch
Curry leaves- 3-4
Mustard seeds - 1/4 tea spoon
Salt to taste
Oil - 1 table spoon
Thin coconut milk - 1 to 1.5 cup
Thick coconut milk - 1/2 cup
Oil - 1 table spoon
Mustard seeds - 1/2 tea spoon
Dried red chili - 2
Kunjulli /Shalotts chopped - 1
Curry leaves - 5-6
Clean and chop green mango into small pieces ,like we chop for pickle.
Heat 1 table spoon of oil , preferably coconut oil in a pan and add chopped onion or shallots , ginger , green chili and curry leaves .Saute for 3-4 minutes in a medium flame.Do not let it brown.
Crush 1/4 tea spoon mustard seeds in a mortar and pestle .
Add mango pieces , turmeric and crushed mustard seeds to the pan and mix well.
Cook covered by adding thin coconut milk for like 5-6 minutes in low flame.
Uncover , add thick coconut milk , simmer for two minutes and remove from fire
Heat 1 tablespoon of oil , and mustard seeds.when they splutter add chopped shallots , dried red chiles , curry leaves and fry till brown.Pour over pachadi.
If green mango is not tangy enough you can add 1 or 2 tablespoons of yogurt.
Good day all ♥♥