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.
Ingredients
- 1 large raw mango grated or very finely chopped
- 1 inch piece ginger finely chopped
- 2 - 3 green chillies finely chopped
- 2 shallots finely chopped
- 1 and ¼ cup yogurt
- 2 tablespoon oil
- Tempered Spices:
- ¼ teaspoon mustard seeds
- A pinch of fenugreek seeds
- 1 - 2 dried red chillies broken into small pieces
- 1 sprig of curry leaves
- 2 - 3 tablespoon oil
Instructions
- Heat 2 tablespoon of oil in a deep pan over medium heat. Add shallots and fry for a few minutes until browned. Now throw in ginger and green chillies and fry them.
- Now stir in grated mango and add enough water to cook mango. Don’t forget to add enough salt. When done, set aside and let it cool down.
- Once cooled, add yogurt and mix well. Set aside.
- For the tempered spices, heat 2-3 tablespoon oil in a fry pan over medium heat. Add mustard seeds and let them pop. Now add the rest of the ingredients (fenugreek seeds, red chillies, and curry leaves), and fry until fragrant.
- Before serving, add the tempered spices to the mango-yogurt mixture and mix well.
Nutrition
Serving: 1g | Calories: 384kcal | Carbohydrates: 27g | Protein: 6g | Fat: 30g | Saturated Fat: 3g | Polyunsaturated Fat: 26g | Cholesterol: 4mg | Sodium: 57mg | Fiber: 3g | Sugar: 21g
Ramya Srini says
Oh! But we call in pachadi over here… Nice one!