Today's post is going to be a short one, it's been a busy day and I am not in mood to do a long one, so I chose a very simple dish, Mampazha Thayir Pachadi or Ripe Mango Raitha. Sometimes, at the beginning of the season, the mangoes are not that very sweet, they make a perfect choice for this pachadi, but of course you can use the nice sweet ones too, just leave out the honey that I have added to it. This can be a perfect side to any meal, or have it like I do, as a dessert after a good meal..
Need To Have
- Mampazham/Ripe Mango - 1 medium, chopped
- Curd/Yogurt - 1 cup
- Grated Coconut - 2 tablespoons
- Green Chilly - 1, sliced
- Ghee - 1/2 teaspoon
- Mustard Seeds - 1/2 teaspoon
- Asafoetida - 1/8 teaspoon
- Honey - 2 teaspoons
- Salt - 1/4 tsp
Beat the curd/yogurt with the salt and keep. Add the chopped mango pieces to the curd.
Heat the ghee, add the mustard seeds, when it starts sputtering, add the asafoetida followed by the green chilly and curry leaves and saute for a minute. Now add the grated coconut, switch off and mix for a minute.
Add the sauteed ingredients to the mango and yogurt and mix everything up. Finally add in the honey, if you feel the mango is not sweet enough, otherwise leave it out.
The curd/yogurt should not be sour.