RCI-SC.007.0202.001
Mango Pachadi
mango Pachadi is usually prepared by taking the Raw Avakai mango which has been made into a pickle. The Pickle will last long. No doubt about that. But after some months, the mango can be taken out, and used for the pachadi.
Prep25 min
Cook45 min
Total70 min
Servings4
Difficultybeginner
Ingredients
- Raw mango (Avakai mango) - 61 unit
- coconut - 1 Spoon1 unit
- salt less in amount to taste.1 unit
- 1 unit
Method
1
Wash the raw mango thoroughly under running water and pat dry. Peel the skin using a vegetable peeler or knife, then grate or finely chop the mango flesh into small pieces, discarding the pit.
2
Add the grated mango to a mixing bowl. Sprinkle salt to taste and mix well, allowing the mango to release its juices and flavors for a few moments.
3
Add the curd to the salted mango and stir gently to combine, ensuring an even distribution throughout the mixture.
4
Sprinkle the coconut on top of the preparation and fold it in carefully to incorporate the flavors while maintaining the texture of the pachadi.
5
Taste and adjust the salt if needed. Transfer to a serving bowl and serve immediately as a fresh, cooling side dish.