Mambazham pachadi (ripe mango in curd) Recipe

Cooking Directions

• STEP 1.Peel and chop ripe mangoes into small pieces.
• STEP 2.In a bowl, whisk curd until smooth and creamy.
• STEP 3.Add the chopped mangoes to the curd and mix well.
• STEP 4.In a separate pan, heat oil and add mustard seeds, curry leaves, and dried red chilies.
• STEP 5.Once the mustard seeds start spluttering, pour the tempering over the mango and curd mixture.
• STEP 6.Gently mix everything together and season with salt.
• STEP 7.Serve the mambazham pachadi chilled as a side dish or accompaniment to a main meal.

Cooking Tips

• Choose ripe mangoes that are sweet and juicy for the best flavor.
• You can adjust the amount of curd according to your preference for tanginess.
• For added crunch, you can also add some roasted peanuts or cashews to the pachadi.
• Make sure to refrigerate the pachadi before serving to enhance its taste and texture.

Storage and Serving

• Mambazham pachadi can be stored in an airtight container in the refrigerator for up to 2 days.
• Serve chilled as a side dish or accompaniment to rice, roti, or dosa.
• It can also be enjoyed on its own as a refreshing snack.