Adai Roast

Sweet Mango with Coconut & Yogurt, a side dish


  • 1 ripe mango, skin peeled & chopped into cubes
  • 1 to 2 green chillies
  • 1/2 cup - fresh, sliced or grated coconut
  • 1 tsp - cumin seeds
  • 1/4 tsp. - turmeric powder
  • 1/2 cup - slightly tart yogurt
  • 1/2 cup - water
  • 1/4 tsp - cayenne pepper

For Garnish:

  • 1/4 tsp. fenugreek seeds, roasted
  • 1 to 2 tsps - coconut oil
  • 1/2 tsp - mustard seeds
  • 1 - dry, red chille
  • A sprig of curry leaves
  • Salt to taste


Take a pan and lightly mash mango cubes. Soak the seed in a cup of warm water and remove any remaining pulp. Add to pan and place over stove on medium heat.

Grind chillies, coconut, cumin seeds and 2 Tbsps of yogurt to a paste. Mix with the rest of the yogurt. Add to the pan of cooking mangoes while stirring constantly.

Turn off heat. Once mixed in, place the pan back on the stove in low heat and stir so the yogurt does not separate or curdle.


Heat coconut oil in a skillet. Add mustard seeds, let it spurt, then add the red chille, curry leaves and turneric powder. Sprinkle the powdered fenugreek. Mix in with yogurt.

Serve wtih rice.

^ Please contact me for any of these ingredients or utensils.

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