Name: Banana Pachadi
Prep time: 20 minutes
Cook time: 10 minutes
Yield: 20 people
Cuisine: South Indian
Ingredients: 10 pieces Raw Mango (ripe or overripe); 5 cups Yogurt (Curd) (thick curd); 2 cups Coconut (freshly grated); 1 cup Cilantro (finely chopped); 2 tablespoons Coconut Oil (for tempering); 2 teaspoons Mustard Seeds (for tempering); 4 pieces Dried Red Chilies (broken into halves); 20 leaves Curry Leaves (fresh); 2 teaspoons Urad Dal (for tempering); 2 teaspoons Salt (adjust to taste)

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How to Prepare

Peel and mash 10 ripe bananas in a large mixing bowl until smooth.
Add 5 cups of thick yogurt to the mashed bananas and mix well.
In a small pan, heat 2 tablespoons of coconut oil over medium heat.
Add 2 teaspoons of mustard seeds and wait until they splutter.
Add 4 dried red chilies
20 curry leaves, and 2 teaspoons of urad dal to the pan, and sauté until the dal turns golden brown.
Pour the tempering mixture over the banana and yogurt mix.
Add salt to taste (approximately 2 teaspoons) and mix everything thoroughly.
Garnish with 1 cup of chopped cilantro and 2 cups of grated coconut.
Serve chilled or at room temperature as a side dish.