Mangoes have become a staple in our house especially in summer. Maybe it's because they are not available throughout the year. Or maybe the tangy flavor that it imparts to a dish is highly irresistable.
Seriously, I wish I could plant a mango tree in my backyard. And a papaya tree… The list just goes on… But unfortunately they don’t thrive in our climate.
About this kichadi.
Kichadi, the South Indian version of raita, is basically cooked vegetable mixed with yogurt. I made mine using grated raw mango. But you can choose cucumber or carrot instead. And I served it with rice and fried fish. Match made in heaven.
Mango kichadi is a popular south Indian side dish.Mango Kichadi
Ingredients
Instructions
Nutrition Information
Yield
4
Serving Size
1
Amount Per Serving
Calories 384Total Fat 30gSaturated Fat 3gTrans Fat 0gUnsaturated Fat 26gCholesterol 4mgSodium 57mgCarbohydrates 27gFiber 3gSugar 21gProtein 6g
Ramya Srini says
Oh! But we call in pachadi over here… Nice one!