Uppumanga Pachadi (Salted Mango Pachadi)

Ingredients

• Salted mango (uppumanga) - 1 cup
• Coconut milk - 2 cup
• Shallots - 1/4 cup
• Green chili - 1 tbsp
• Ginger - 1/2 tsp
• Mustard seeds - 1/2 tsp
• Fenugreek seeds (uluva) - 1/4 tsp
• Shallot - 1 tbsp
• Dry red chili - 2 whole
• Curry leaves
• Coconut oil - 2 tbsp

Instructions

1. 1Cut the 1 cup of salted mango into small bite-sized pieces and set them aside so they are ready to fold into the pachadi.
2. 2Coarsely grind the 1/4 cup shallots, 1 tbsp green chili and 1/2 tsp ginger together until the mixture is roughly textured; aim for small pieces rather than a smooth paste so the pachadi keeps some bite.
3. 3Pour 2 cups of coconut milk into a saucepan with a little water, bring it to a gentle boil, then simmer and cook until it is reduced to half, watching closely so it does not boil over.
4. 4In a bowl, combine the ground shallot mixture with the chopped mango and 1 cup of the coconut milk; mix well so the mango pieces are evenly coated.
5. 5Heat 2 tbsp coconut oil in a small pan, splutter 1/2 tsp mustard seeds and 1/4 tsp fenugreek seeds, then add 1 tbsp shallot, 2 dry red chilies and a few curry leaves and sauté until the shallots are soft and fragrant.
6. 6Pour the hot seasoning over the mango and coconut mixture and stir well to combine; taste and adjust salt only if needed, then let the flavors mingle for a few minutes before serving.
7. 7Optional: serve the pachadi alongside steamed rice or a warm bowl of porridge for a comforting, tangy contrast.