Ingredients
Slice the mangoes. Cook the mango pieces along with its seed,chilli powder, turmeric powder salt and 1\2 cup water. Add the jaggery. Mix it well and stir it for some time. Grind the coconut along with cumin seeds and a little water to a smooth paste. Put the mustard seeds into this and grind it for just a moment. Add this to the cooked mango and mix it well. Turn of the burner. Heat coconut oil in a frying pan and put mustard and dried chilli pieces into it. Allow the mustard to burst. Now pour it into the mango coconut mixture. Mix it well. Garnish it with curry leaves. Your pachadi is ready.
- 5 ripe mangoes
- 1 cup grated coconut
- 1tsp chilli powder
- 1\2 tsp turmeric powder
- salt (to taste)
- 1\2 cup jaggery
- 1 cup water
- 1\4 tsp mustard
- 1\2 tsp cumin seeds
- 2 tsp coconut oil
- 1\2 tsp mustard
- a few curry leaves
Slice the mangoes. Cook the mango pieces along with its seed,chilli powder, turmeric powder salt and 1\2 cup water. Add the jaggery. Mix it well and stir it for some time. Grind the coconut along with cumin seeds and a little water to a smooth paste. Put the mustard seeds into this and grind it for just a moment. Add this to the cooked mango and mix it well. Turn of the burner. Heat coconut oil in a frying pan and put mustard and dried chilli pieces into it. Allow the mustard to burst. Now pour it into the mango coconut mixture. Mix it well. Garnish it with curry leaves. Your pachadi is ready.
No comments:
Post a Comment