Kerala Pachadi (Coconut Mango Condiment)
Kerala pachadi is a coconut and mango condiment from southern India that takes very little work. Ripe mango brings sweetness, while a paste of ground coconut and dried chiles adds richness and heat. The final step is a quick tempering of mustard and more chiles in hot oil, poured over the top for a toasted, sharp finish. It is meant to sit beside plain rice, which lets the fruit and spice stand out.
Instructions
Peel the mango and cut the flesh into small pieces. Toss the pieces with salt in a bowl and set them aside.
Put the coconut in a grinder with the water and 2 of the dried chiles. Grind until the mixture is smooth and well blended.
Scrape the coconut and chile paste into the bowl with the mango and mix well so every piece is coated.
Heat the oil in a kadai. Add the mustard and the remaining 2 dried chiles and fry them in the hot oil.
Pour the spiced oil over the mango and coconut mixture and cook briefly, just long enough to bring it together.
Serve the pachadi with plain rice.
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