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Ingredients
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Quantity
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Raw mango – cucumber, chayots squash
cut into small cubes
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1
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Onion – cut into small pieces
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½
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Green chillies – cut rounds ½” thick
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2
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Coconut – dried, shredded
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2 tsp
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Fenugreek powder
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¼ tsp
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Shallot – cut into round, thin slices
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1
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Whole red chillies – sliced
|
1
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Oil
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Salt
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Mustard seeds
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Curry leaves (optional)
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Yoghurt
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You need to add only if you are using cucumber or squash; if using
mango, don't add yogurt.
Put vegetables, onion, green chilli, coconut, coconut milk,
fenugreek powder, and salt in a vessel, add a cup of water, stir well, cover it
and cook in a medium flame, until it is well cooked. Heat oil in a pan, fry
mustard seeds, then add shallots and red whole chilli and curry leaves, and add
to the above mixture when shallots turn brown and chilli is well fried. Whip the
yogurt well and add that too. Stir well, and pachadi is ready!
