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.
