MANGO CURD SALAD (MANGAI PACHADI)
Serves :
4
Preparation Time :
Cooking Time :
Preparation Method :
- Grind the mango, grated coconut, green chillies, and cumin seeds into a fine paste, using a little water.
- In a serving dish mix the curd with the ground paste. Add salt.
- Heat the oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the salad. Mix well.
- Garnish with coriander leaves and serve cold or at room temperature.
INGREDIENTS
- 2 tablespoon grated fresh coconut
- 4 green chillies
- 1 teaspoon cumin seeds
- 150 grams raw mango, skinned and chopped fine
- 300 grams fresh curd, whisked
- A bunch of coriander leaves, finely chopped
- Salt to taste
Tempering
- 1 teaspoon cumin seeds
- 1 teaspoon Cooking oil
- 1 teaspoon mustard seeds
- ¼ teaspoon asafoetida powder
- 1 dry red chilli, halved
- A few curry leaves
8 comments for “Mango Curd Salad (Mangai Pachadi)”
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