Mambazha Pachadi
Mambazha pachadi / Ripe mango in yogurt is an easy soothing side dish to make with least cooking in summer months.
Servings 3
Calories 99kcal
Ingredients
- 1 Ripe mango peeled and cubed
- 1 Green chili
- 3/4 cup Yogurt- (from whole milk) thick or sour cream-1/2 cup
- 1-2 tbsp Coconut grated
- Salt to taste
Seasoning
- 1 tsp Mustard seeds
- 2 whole red chili-
- few curry leaves
- 3-4 tsp Coconut oil
Instructions
- Wash, peel and cut the mango into large cubes. Add salt and 3/4 -1 cup water to the mango pieces and cook till they are soft not too mushy.
- Meanwhile grind the coconut to a fine paste adding the yogurt add chili towards the end so its just broken, so it won't turn the paste green.
- When the mango pieces are cooked reduce flame to low and add yogurt mixture let it warm up and let one bubble come remove from flame immediately.
- 4.In another pan heat oil and add mustard let it crackle then the red chili and curry leaves.Let it cool for 1 minute. Pour over the cooked curry, cover and keep aside until served. Mix the seasoning just before serving.Serve along with rice and other Kerala meal dishes.
Notes
- Turmeric is not used in this recipe, it masks the yellow color of the mango.
- This is a side dish and it is used to balance the other spicy hot curries in feasts.
- Skip coconut but do all the rest.Then there is no grinding needed it still gives a rich smooth texture if good quality yogurt is used.
- Use ripe sweet mangoes for better results.