Manga Perukku - Mango Thayir Pachadi

I know the mango season must be at the verge of getting over. But its only now that I am finding some raw mangoes in the Indian stores here. And I couldn’t resist myself from not buying them. The mangoes were a little sour but good, nice and raw. Usually the ones we get here, though green outside, they are ripe within, so I couldn’t use them to prepare any chammanthi or this perukku.

The name perukku may be new to many. It is nothing but mango thayir pachadi. This is a typical Palakkadan dish. My grandmother used to prepare this often during the mango season. It is great accompaniment to Molagootal. We had with Keerai Molagootal and rice.

Serves - 4

What you'll need

1. Raw Mango – 1 small, very finely chopped (about 1 cup heaped)
2. Grated Fresh Coconut – ¼ cup
3. Green Chillies – 2
4. Mustard Seeds – ½ tsp
5. Fresh Curd – 1 cup

For tempering

1. Coconut oil – 1 tsp
2. Mustard Seeds – ½ tsp
3. Curry Leaves – few

Method

1. Grind the coconut, green chillies and mustard seeds. Add a little bit of curd for grinding instead of water.
2. In a bowl, add the finely chopped mango pieces, salt to taste, the ground paste and mix well.
3. Add curd and mix well. Check for salt.
4. Heat a small frying pan with oil, and add mustard seeds, once they splutter, turn off heat and add the curry leaves.
5. Pour the tempering over the perukku.

Serve with rice and any Molagootal.