Mango (big pieces without peeling) - 3 to 4no s
Grated coconut - 2 cup
Mustard Seeds - ½ tsp.
Green chilly - 3 no s
Turmeric powder - ½ tsp.
Yoghurt - 1 cup
Curry leaves - 2 springs full
Dry red chilly - 4 no s
Salt - to taste
How to Prepare:
1. In a bottom thick kadai or pan, put the mangoes, add water half to cover the mango by adding turmeric powder and salt to boil 5 minutes, when the bubbles come out just switch off the flame.
Grated coconut - 2 cup
Mustard Seeds - ½ tsp.
Green chilly - 3 no s
Turmeric powder - ½ tsp.
Yoghurt - 1 cup
Curry leaves - 2 springs full
Dry red chilly - 4 no s
Salt - to taste
How to Prepare:
1. In a bottom thick kadai or pan, put the mangoes, add water half to cover the mango by adding turmeric powder and salt to boil 5 minutes, when the bubbles come out just switch off the flame.
2. In a blender ,add grated coconut ,mustard seeds little ,green chilly and water blend it well ,add this texture to the boiled mango and mix well ,but not to boil when the bubbles come out just switch off the flame and cool for some time.
3. Then add the yoghurt, and mix well and no need to boil.
4. Finally in a tadka pan, Add little bit oil, when it gets hot, add mustard seeds, when it splutters, add dry red chilly and curry leaves and put this on top of the mango pacchadi.
5. Serve hot with rice.
