a simple and delicious recipe for Uncooked Mango Pachadi, a popular South indian side dish made with raw mango, coconut, and yogurt. It’s fresh, tangy, and perfect for the summer!
Ingredients:

1 raw mango (medium-sized), peeled and chopped

1 cup fresh grated coconut

1–2 green chilies (adjust to taste)

1/2 cup plain yogurt (curd)

1 tsp mustard seeds

1 tsp urad dal (split black gram)

A pinch of asafoetida (hing)

A few curry leaves

1 tsp oil (preferably coconut or vegetable oil)

Salt to taste

1 tsp jaggery or sugar (optional, balances the tanginess)

Instructions:
Prepare the Mango:
Peel and chop the raw mango into small pieces.

Make the Coconut Paste:
In a blender, add grated coconut, green chilies, and a little water. Grind to a coarse paste.

Mix Mango and Coconut Paste:
In a bowl, combine the chopped raw mango with the coconut paste. Add salt and jaggery (if using) and mix well.

Add Yogurt:
Stir in the plain yogurt until well combined. Adjust salt and sweetness as needed.

Tempering:
Heat oil in a small pan. Add mustard seeds and let them splutter. Then add urad dal, asafoetida, and curry leaves. Fry until the dal turns golden brown.

Pour Tempering:
Pour this tempering over the mango pachadi and mix gently.

Serve:
Serve uncooked mango pachadi chilled or at room temperature with steamed rice or as a side dish in your meal.

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Balasahana Suresh

30/07/2025 10:39 AM