Green Mango Pachadi 14.000

Deb Lindsey for The Washington Post

Nov 5, 2014

This sour, creamy accompaniment is an ideal way to cool down the heat from South Indian rice dishes and poriyals, or vegetable stir-fries.

Make Ahead: The pachadi can be refrigerated in an airtight container for up to 3 days.

Where to Buy: One key to ensure that it will be sour enough is choosing the right mango; look for a very green fruit that is hard when squeezed. These are often available in Indian and South Asian markets, such as Patel Brothers in Langley Park and Rockville, as are the curry leaves, hing (asefetida), Thai chili peppers and fresh/frozen coconut. (If you can’t find green mango, see the VARIATION below.)


Servings:
14

When you scale a recipe, keep in mind that cooking times and temperatures, pan sizes and seasonings may be affected, so adjust accordingly. Also, amounts listed in the directions will not reflect the changes made to ingredient amounts.

Tested size: 14 servings; makes about 4 1/2 cups

Ingredients
  • 1 large, unripe mango, peeled and diced (with the crunch and consistency of a Granny Smith apple; see headnote)
  • 1 cup fresh/frozen grated coconut (do not use dried or sweetened coconut; see headnote)
  • 2 green Thai chili peppers (not seeded), diced (may substitute serrano chili peppers; see headnote)
  • 2 cups plain whole-milk yogurt (may substitute Greek-style yogurt)
  • 1 cup warm water
  • 2 tablespoons vegetable oil
  • 1/2 teaspoon black mustard seed
  • 10 curry leaves (see headnote)
  • 1/2 teaspoon ground cumin
  • 1/4 teaspoon ground turmeric
  • 1/4 teaspoon hing (asafetida; see headnote)
  • 1 teaspoon salt

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Directions

Combine the mango, coconut and green Thai chili peppers in a high-powered blender; pulse to reduce the mixture to very small pieces. Add a little of the water; pulse just long enough to achieve a slightly grainy, batterlike consistency. Transfer to a large bowl; whisk in the yogurt and water until thoroughly incorporated.

Heat the oil in a medium skillet over medium-high heat. Add the mustard seed and toast briefly; it will crackle and pop almost immediately. Then add the curry leaves and the cumin, turmeric and hing, stirring to keep those ingredients from scorching. Remove from the heat.

Pour the spice mixture into the mango-yogurt mixture in the bowl, then add the salt, whisking to blend. Serve right away, or cover and refrigerate for up to 3 days.

VARIATION: If green mango is unavailable, the pachadi can be made with diced shallots and halved cherry tomatoes, kernels of corn or diced cucumber. Simply omit the mango and coconut, and garnish with a chiffonade of fresh cilantro.

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Recipe Source

Adapted from Vikram Sunderam, executive chef at Rasika in the District.

Tested by Lavanya Ramanathan.

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