Hello Beautiful People!
How are you doing today? How was the weekend? We had lots of fun! We visited this market fair and I had a great time photographing Bangalore. So many colours all washed down by the rain and yet so beautiful. I think the best part was the fact that in spite of the little drizzle that continued throughout the day, the entire atmosphere was that of happiness and folk music. It was beautiful. We also tried a new restaurant in the city and apart from the sushi, the rest of the meal was great. But the fact is if a place serves sushi you wanna make sure that its the best right?
Anyway this time I am back with another Sadhya inspired Kerala recipe from my home land! Yes! Now this Kerala recipe is almost like a no cook recipe but is such a great accompaniment to your lunch not just on special occasions but also for your everyday food. I have to tell you that my grandmother back in Kerala makes this at least twice a week during the summer months. In summer when mango trees are bursting with abundant fruit you can always make the best of it with this simple Mango Kichadi.
This recipe is also really easy to make so it is perfect to add to your Onam Sadhya.
Now you google for a Mango Kichadi recipe you are bound to find a variety of ways to make it. Many of them use shallots, ginger and require the mango to be cooked. But in my version of the Mango Kichadi, you are NOT required to cook the mango. The fruits are supposed to be enjoyed in its true from. There are other Kerala recipes that require the mango to be cooked and I will share another recipe with you soon for the perfect cooked mango curry Kerala style. Kichadi on the other hand should be enjoyed like this. Raw and natural and just bold with flavours untouched by heat. In fact the only cooking is that of the tempering to bring out the flavours of dark black mustard seeds and red chillies.
Mango Kichadi is prepared differently in different parts of Kerala. In some places, the recipe calls of removing the skin of the mango and cooking the mango in a mixture of coconut oil, curry leaves and shallots with a little ginger. I will shall that recipe some other time. But from where I am, Alappuzha , we also make it like this.
If you looking for other Mango Onam Sadhya recipes then do check out
Simple raw mango curry with yogurt and a tempering
- 2 cups Raw Mango ( chopped fine like in the photos)
- 2 tsp Salt
- 3 cups Thick Curd / Greek Yogur
- 1 cup Water
- 1 tsp Red Chilli Powder
- 1 pinch Fenugreek Powder
- 2 tbsp Coconut Oil
- 1 tsp Mustard Seeds
- 4 Dry Red Chillies
- 10 Curry Leaves
In a bowl add the chopped mangoes. Then add the salt and let it sit for an hour
In another bowl add the yogurt , water, fenugreek powder and red chilli powder
Give it a good mix . The yogurt should become this lovely baby pink colour
Then add the salted mangoes and give it good mix
Next for the tempering heat the coconut oil
Once the oil is hot, add the mustard seeds and when it crackles, add the red chillies and curry leaves
Pour over the prepared yogurt and mango mixture. Give it a good mix and serve immediately
For the perfect mango Kichadi, make sure your mangoes are not completely raw.
A little sweetness add a wonderful dimension to the salt and spicy yogurt gravy
Store in the fridge and it will last for 4 -5 days