This Onam, make Pachamanga Kichadi or raw mango yoghurt with this Kerala recipe

This Onam, make Pachamanga Kichadi or raw mango yoghurt with this Kerala recipe

Made with raw mango, this yoghurt-base dish is a must-have on every banana leaf

Last updated:
Cuisine:Kerala
Cook time:25m
Prep time:10m
Servings:4

Ingredients

- 1 raw mango-

- ¼ tsp mustard seeds-

- 1 green chilli-

- 7 tbsp yoghurt-

- 4 to 5 tbsp coconut, grated-

- Salt to taste-

For seasoning

- 2 tbsp coconut oil-

- ¼ tsp mustard seeds-

- 2 dry red chillies-

- 1 sprig curry leaves-

Method

1. Peel the mango, and using a box grater or shredder, finely grate it.

2. To this, add salt and mix well.

3. Using a blender, add coconut, mustard seeds, green chilli, and yoghurt. Grind it to a fine paste.

4. Add this paste to the shredded mango and mix well.

5. Heat coconut oil in a separate pan, add mustard seeds, dry red chillies and curry leaves. Allow it to splutter for a few minutes and take it off the flame.

6. Pour this seasoning to the mango and mix it well. Cover the pan with a lid for few minutes before serving.

Note: If the mango is too sour for your liking, you can add sugar to balance the taste.

Veena Jan
Veena Jan
Veena Jan
Veena Jan is a Dubai-based food vlogger, popularly known for her YouTube channel Veena's Curryworld. In her videos, she offers step-by-step guides to dishes that belong to Keralite and Middle Eastern cuisines.

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