1. Slice salted mangoes with a stainless steel knife and cut in to small cubes .

2. Put in to a cooking vessel along with mango seeds .

3.Finely slice onions .Slit 2 green chillies and add along with onions to the mangoes .

4.Grate coconut and prepare first and second extraction of coconut milk .

5.Add the second extraction of coconut milk to the brine and mix with the mangoes . 6 . Heat slowly to simmering point . Remove from fire .

7. Heat oil in a fry pan .Add sliced onions . As they brown ,add mustard seeds and curry leaves .

8. When the mustard seeds splutter ,pour in to the pachadi . Add the first extraction of coconut milk . Mix well .