Ingredients

• 1-2 -unripe (kachcha) sour mangoes
• 1/4 tsp- turmeric (haldi powder)
• 1 tbsp - salt
• For seasoning:
• 1 tbsp - oil;
• 1/4 tsp - mustard seeds
• 1/2 tsp- methi seeds
• 1 tbsp - red chilli powder
• 1/4 tsp- asafoetida
• curry leaves - few

How to Make Mango Pachchadi

• Peel and shred the mangoes using a carrot shredder and put it in a bowl. If mango has a hard core seed just discard it or use it in some other dish for sourness.
• Add salt and haldi powder to the shredded mango and mix using a clean and dry spoon.
• Keep it aside for 30 minutes.
• Heat oil in a small pan or seasoning ladle and add mustard seeds in it.
• When its about to splutter add methi seeds.
• When the methi is turning into golden brown add red chilli powder and hing powder and fry for 2 seconds.
• Add curry leaves (optional) and remove from the stove.
• Let it cool very well.
• Then add this seasoning to the shredded mango and mix it thoroughly.
• Taste and add salt if necessary.
• This pachchadi can be mixed with hot steamed rice adding ghee.
• Also tastes good with chapattis and bread.