This year, we celebrated another Covid-19 style Ugadi. We had Lime Rice, Mango Curd Salad, Spinach Coconut Dal, Potato Fry, Papadums, Tamarind Chutney, Onion Pakora, Paneer Vada, and of course a little Ugadi Pachadi.
This year was dominated by complementary fruit dishes of Lime Rice and Mango Curd Salad. This delicious tropical side dish has just the right amount of warm savory, spiced coconut mixed with pert, slightly sweet tart green mango, evoking thoughts of warmer, happier days to come.
Here's my recipe for Mango Curd Salad:
Mango Curd Salad
Emily (Cooking for Kishore)
This delicious tropical side dish has just the right amount of warm savory, spiced coconut mixed with pert, slightly sweet tart green mango, and it's perfect for cooling off spicy dishes! Very easily made vegan by using coconut yogurt.
Ingredients
1 Mango, peeled & chopped
1 Tbsp Coconut, shredded
1 tsp Mustard Seeds
1 tsp Cumin Seeds
1 Cup Yogurt
1/2 cup Water
1 Small Bunch of Cilantro, chopped
Salt & Pepper to Taste
Instructions
In a bowl mix the chopped mango, shredded coconut, cilantro, yogurt, water and spices. Stir until mixed throughly.
For a more developed flavor chill in fridge before serving. Enjoy!
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