MANGO COCONUT CHUTNEY / MAMIDIKAYA KOBBERA PACHADI

INGREDIENTS: Avalu (mustard seeds), Jeera (cumin seeds), Urad dal (vudhipappu), Chenna dal (bengal gram / senagapappu), Curry leaves, Coriander, Salt, Green chillies, Fresh coconut, Raw Mango

PREPARATION:

• Cut mango and fresh coconut into pieces
• In amixy jar, ad cut mango, coconut, salt, green chillies and grind into fine paste or half grind as kacha pacha
• Use little water if required
• Take out into a bowl
• Add popu to it
• In a small spatula add a spoon of oil
• Add avalu, jeera, urad dal, chenna dal, curry leaves and fry
• Add this into the grinded chutney
• Garnish with coriander
• Serves good with rice, chapathis..
• Tastes good even when mixed up with puffed rice (borugulu) and can be taken as snack
• Addition of garlic in popu also gives good flavour (optional)