Manga Pachadi /Raw Mango in coconut milk
1 -1 ½ cups minced raw mango (grated or chopped fine)
1 medium onion chopped
2-3 green chilies chopped
2 tsp ginger chopped fine
2 sprigs curry lease
1 tsp mustard seeds
2 tbsp oil
1 cup coconut milk
Heat oil and add mustard seeds.
When it splutters, add onion, ginger, chilies, and curry leaves.
Saute till onions are translucent.
Add mango mince and salt and mix well. Cook covered on low flame till mangoes are soft.
Add coconut milk. Fresh coconut milk will really make a difference, but you could use 1 cup warm water mixed with 3 tbsp coconut powder.
Also move the pan away from the fire when coconut milk is added to prevent curdling.
Let the pachadi heat through and take off fire. Don’t boil.
Serve with hot rice.
Saute extra and store some in freezer without adding coconut milk. This way you can have pachadi whenever you want.