Ingredients
Mango – 3
Salt - 1 big spoon
Green chillies - 3
Mustard
Grated coconut – ½ cup
Curd – 2 tablespoons
Oil
Method
Wash and cut mangoes into big pieces and add salt to it and leave it for three days. Keep stirring it with a ladle every morning. On the fourth day, drain the water and dry the mango pieces in sun for four days again. When it turns brown in colour, store it in a jar.
When you want to make mango pachadi, soak about seven to eight dried mango pieces in hot water for half-an-hour. Grind it with three green chillies and ½ cup of grated coconut and add a little salt. It will turn into a paste. Mix it in two tablespoons of curd and garnish it with spluttered mustard.
Mango thayir pachadi is easy to make and tastes heavenly.
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