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 .