A curd and coconut based dish using tender mango

This recipe was passed on to me by my grandmother. Vadu maanga, also known as maavadu, is a small mango pickled in salt water. Vadumaanga thayir pachadi is a great accompaniment with rice.

What you need

Vadu maanga, medium sixed – 7 -8

Coconut, grated – 1 cup

Curd, thick consistency – 2 cups

Red chillies – 3 - 4

For tempering

Gingelly oil – 1 tsp

Mustard – 1/2 tsp

Red chillies – 3

Curry leaves – a few

Cooking instructions

Grind the vadu maanga, red chillies and coconut to a fine paste adding very little water.

Whip the curd and add to the ground paste.

Add salt to taste. Very less salt will be required as the vadu maanga will have adequate salt since it has already been pickled.

Heat the oil, add mustard seeds and as it splutters add the red chillies and curry leaves. Add to the pachadi.

Chandrika Harsha is an architect by profession and homemaker by choice. She loves to dabble in arts and travel.