Raw Green Mango Pachadi - Green Mango Yogurt Salad

 In Summer, when raw green sour mangoes are in season, I buy a few, wash them, chop them and freeze them. This way I can make my favourite recipes even when the raw mango season is over. In this recipe I have used frozen mango slices, green chillies and shallots.  The pomegranate makes for a pretty as well as refreshing garnish with a burst of sweetness in the mouth.

Pachadis are South Indian versions of the raita and can be made with different vegetables / fruit.  The essential ingredients are coconut, ginger, green chillies and yogurt. An array of fruit and vegetables like beetroot, ginger, okra, eggplant, pineapple, mango, zucchini, cucumber etc can be used as the "star" ingredient - and all pachadis are tempered with mustard seeds, curry leaf and dry red chilli.

It is served at room temperature and is an essential part of a Kerala meal. The South Indian equivalent of a raita, if you will.

Pomegranates have just come into season in Melbourne - they are juicy and sweet. In this version I have mixed a traditional pachadi with an unusual garnish and this was such a pleasing effect on the tongue. A dance of flavours on the palate! 

Ingredients:

3 cups home made yogurt (or Greek yogurt)

2 heaped tablespoons of desiccated coconut

5 shallots

5-6 slices of raw green sour mango

2 inch piece of ginger

A pinch of fenugreek seeds

1/2 teaspoon cumin seeds

1 stalk curry leaf

1/2 teaspoon of turmeric powder

1/2 teaspoon of Kashmiri chilli powder (optional)

salt to taste

A handful of pomegranate arils to garnish

For tempering:

2 tablespoons oil

1/2 teaspoon mustard seeds

1 stalk curry leaves

2 tablespoons of chopped red onions

2 dry red chillies

Method:

Using a mortar and pestle, pound the following ingredients individually and set aside:

Cumin and fenugreek, ginger, shallots, raw mangoes

Using a blender, blend to a smooth paste the desiccated coconut and the curry leaves removed off the stalk.

Beat the yogurt and add turmeric and chilli powder if using and salt to taste.  Set aside.

Heat oil in a pan. Add the mustard seeds. When it crackles, add the second stalk of curry leaves and dry red chillies.

As soon as the curry leaves turn crisp - which is about 15 seconds, add the chopped red onions. Sauté till it goes soft.  Next add the shallots and sauté till the shallots are transparent.  Now add the mango and sauté for about a minute to two minutes. Add green chillies, ginger and the cumin fenugreek mix.

Sauté for a minute or so - and then add the coconut - curry leaf mix.  Mix well and turn off the fire.

Now add the beaten yogurt and mix well. 

Garnish with pomegranate arils. Serve at room temperature with rice and curries as you would a raita.