Preparation: 15-20 mts
Serves 4-5 persons
1/2 cup of freshly grated coconut (you can also cut the coconut into thin slices)
1 fresh green raw mango pieces – peeled
1 1/2 tsp Red Chilli Powder (increase or decrease to suit your spice level)
salt to taste
1 Pinch Turmeric
1 tsp mustard seeds
8-10 fresh curry leaves
1 tsp Cumin seeds(Jeera)
Big pinch asafoetida
1 tsp oil
3/4 tsp split black gram (minappa pappu) – (optional)
1 dry red chilli (optional)1) Grind the coconut, mango pieces, chilli powder and salt to a coarse paste by adding little water.
2) Heat oil in a small pan. Add the mustard seeds,Cumin seeds and let them splutter. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them till the flavors come out.
3) Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.
4) Serve with hot steamed rice and ghee.
5) You can also serve with Chapatis ,Dosas in Breakfast.
Mango-coconut Chutney is my entry for Weekend Breakfast Blogging hosted by Arundati @ Escapades, where the theme is Mango.