Discard the green peel and stone and cut the mango into tiny cubes
Grind the coconut and yogurt well (Don't add water)
Towards the end add mustard seeds and green chili chopped and grind that too
Cook the mango in 1/2 glass water and salt
Once the mango pieces becomes slightly tender reduce heat add the ground mixture and wait for it to heat up but not boil and switch off gas and immediately move it from heat else the coconut and yogurt will curdle and separate
Heat oil in a pan when is hot add mustard seeds when it crackles add whole red chilies and curry leaves when it becomes crisp let it cool down for a minute then drizzle the whole thing on the cooked mango yogurt
Keep it closed and stir the curry before serving
The pacha manga pachadi is served as a side dish along with rice
Make sure you make the pachadi towards the end of cooking as the curry becomes really sour if it is made ahead of time
