- Serves: 1
- Complexity: medium
- Raw mango 4 nos
- Grated coconut 1 cup
- Dry red chilly 4 nos
- Mustard seed 1 tsp
- Coconut oil 1 tbs, Coconut oil 1 tablespoon, Dry red chilly 2 nos, Mustard seed ½ teaspoon, Curry leaves 2 stem
- Salt to taste
Cut mango into small pieces and cook with salt as required.
Grind coconut coarsely. Grind mustard seed. Add this to the mango and stir well.
When it starts boiling, remove from fire.
Splutter mustard seeds in coconut oil, add dry red chilly and curry leaves.
Pour it over mango pachadi.