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Pachadi Of Ripe Mangoes

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  Ripe mangoes 6 Large, peeled and cut into small cubes
  Fresh coconut 1⁄2 , grated
  White onions 2 , finely pulped
  Green chillies 5
  Mustard powder 1⁄2 Teaspoon (yellow)
  Thick curds 1 1⁄2 Cup (24 tbs)
For masala for seasoning
  Black gram dal 1 1⁄2 Teaspoon
  Kashmiri red chillies 2 , deseeded and torn into 2 pieces each
  Cumin seeds 1 1⁄2 Teaspoon
  Black pepper powder 1 1⁄2 Teaspoon
  Fenugreek seeds 1 Teaspoon
  Black mustard seeds 1 Teaspoon
  Curry leaves sprigs 1
  Salt To Taste
  Refined oil 1 Tablespoon

Grind the coconut very fine. Add to it the coarsely ground onion, green chillies and the mustard powder. Mix all these items into a glass bowl. Whip the curds and add it to the bowl. Add salt to taste and lastly the chopped mangoes.
Heat 1 tablespoon of oil in a large karahi and add all the seasoning items. Let the black mustard seeds sizzle and then add the curry leaves. Once they are crisp, fold in all the curd and mango mixture. Stir well and refrigerate.

Recipe Summary

Side Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3646 Calories from Fat 909

% Daily Value*

Total Fat 107 g164.8%

Saturated Fat 70.9 g354.5%

Trans Fat 0 g

Cholesterol 44.1 mg14.7%

Sodium 694.1 mg28.9%

Total Carbohydrates 708 g236.1%

Dietary Fiber 94.7 g379%

Sugars 577 g

Protein 48 g96.1%

Vitamin A 577.8% Vitamin C 1963.9%

Calcium 106.2% Iron 115.4%

*Based on a 2000 Calorie diet

Pachadi Of Ripe Mangoes Recipe