Coconut mango chutney

Half a Coconut
1 sour raw Mango
½ tsp Urad dal – minnapappu
½ tsp Chenna dal – senagapappu
½ tsp Jeera
½ tsp Mustard seeds
A pinch of Fenugreek seeds
2 -3 Red Chilies
3 -4 Green chilies
Few Curry Leaves

Cut coconut into small pieces, wash and drain. Peel and cut mango into small pieces.

Soak tamarind in hot water.

Take 2 tsp of oil in a small skillet and when oil is hot, add urad and chenna dal. Once the dals are fried add jeera, mustard seeds, fenugreek seeds, hing, red chilies, chopped green chilies and curry leaves. Let cool. Transfer the tadka into a blender jar, leaving oil and some tadka for garnish and curry leaves in the skillet.

Dry grind tadka first. This will make the grinding part easy, after adding coconut the dals will no longer become soft. Then add cut coconut pieces, salt, turmeric, cut mango pieces and very less water to grind to a smooth paste. If mango is not too sour, tamrind can be added. Taste for salt and adjust seasonings.

Empty it into the skillet with oil and mix nicely and transfer contents into a serving bowl.

“Kobbari mavidi pachadi” is a hard core Telugu pachadi/chutney. It can be served with hot rice and a tsp of oil or with upma, dosa or any tiffin items.


Anonymous said...

Yummy ... just can't beat it with hot rice ... mmmmmmmm
we just need to get lucky with Mango. Share your tips to get one ...

Uma. said...

True. Funny you ask, cause I bought 4 last month planning on making avakaye, finally ended up eating raw! But, this time I asked the lady at the counter if I could cut and taste one(will buy that!) to see how they are, very nice of her to let me do so. But, I always look for firm, solid mangoes without any dents and bruises. Smell the mango for a raw, fresh smell. Hope it helps.

Lak said...

Thank you. This helps.