Uppumanga Pachadi

Ingredients	Quantity
Medium sized salted mangoes (uppumanga)	4
Green chillies	6
Small onions	100gms
Coconut	½
Liquid from salted mangoes or the brine in which the salted mangoes are put	to taste
To temper:
Curry leaves	1 spring
Oil	1 tbsp
Small onion	1
Mustard seeds	a large pinch

Slice salted mangoes with a stainless steel knife and cut into small cubes. Put into a cooking vessel along with mango seeds. Finely slice onions. Slit 2 green chillies and add along with onions to the mangoes. Grate coconut and prepare first and second extraction of coconut milk. Add the second extraction of coconut milk to the brine and mix with the mangoes. Heat slowly to simmering point. Remove from fire. Heat oil in a fry pan. Add sliced onions. As they brown, add mustard seeds and curry leaves. When the mustard seeds splutter, pour into the pachadi. Add the first extraction of coconut milk. Mix well.