Salad
Description
This vibrant International-style salad, often known as Mango Pachadi, offers a refreshing burst of tangy and spicy flavors. The star ingredient is a large, unripe mango, providing a crisp texture and sharp acidity that cuts through the rich, creamy freshness of grated coconut. Minced green chilies and a hint of red chili powder add a gentle heat, while salad oil binds the ingredients together for a smooth consistency. It is an excellent side dish for rice or lentils, perfect for picnics, or a light lunch on its own. Simple to prepare with pantry staples, this dish delivers a complex flavor profile that is both invigorating and satisfying.Ingredients
Directions
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Peel the large raw mango and grate it finely using a box grater or food processor.
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In a mixing bowl, combine the grated raw mango and fresh coconut gratings.
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Add the minced green chilies to the bowl.
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Drizzle the salad oil over the mixture and sprinkle with the red chili powder.
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Toss everything together until well combined and evenly coated with oil.
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Serve immediately or chill briefly before serving.
Nutrition Facts
Servings 4 servings
- Amount Per Serving
- Calories 1000.1kcal
- % Daily Value *
- Total Fat 110.1g170%
- Saturated Fat 23.1g116%
- Cholesterol 0.0mg0%
- Sodium 11.5mg1%
- Total Carbohydrate 7.1g3%
- Dietary Fiber 2.1g9%
- Sugars 4.2g
- Protein 1.1g3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Storage: Keep refrigerated in an airtight container for up to one week.
Tip: For a traditional twist, dissolve a pinch of hing (asafoetida) in 2-3 teaspoons of water and mix it in for added depth of flavor.
Variation: Adjust the number of green chilies based on your preferred heat level.
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