Ingredients:

1 cup of freshly grated coconut

3/4 cup raw mango, peeled and grated (if mango is too tangy reduce)

1 1/2 tbsps coriander seeds

3/4 tsp cumin seeds

5 dry red chillis (increase or decrease to suit your spice level)

7-8 garlic flakes

14 -15 curry leaves

salt to taste

1 tsp Virgin Coconut oil

Preparation:

1/2 tsp mustard seeds

8-10 fresh curry leaves

1/2 tsp split black gram (minappa pappu)

1-2 dry red chillis, de-seed and tear

1/2 tsp Virgin Coconut oil 

1   Heat oil in a pan. Add cumin, coriander seeds and red chillis and fry them for 2 mts on medium heat. Add the garlic flakes and curry leaves, fry for another mt. Remove from pan and cool.
2   Once cool, grind the spices to a coarse pwd and then add the grated coconut, mango and salt and grind to a coarse paste by adding very little water. A stone mortar is recommended to crush them but you can use a blender too.
3   Heat oil in a small pan. Add the mustard seeds and let them pop. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them for a few seconds till the flavors come out.
4   Turn off heat and add the seasoning to the ground mango-coconut pachadi and combine.
5   Serve with hot steamed rice and ghee. here to edit description