Ingredients required to prepare mamidikaya pachadi
Raw Mangoes (pieces) – 2 kgs
Red chili powder – 1/4 kg
Mustard powder – 125 gm
Fenugreek powder – 100 gm (depends on ones taste)
Oil – 200 – 250 gms
Garlic – 150 gm
Salt – 1/4 kg
Directions for making mamidikaya pachadi
First you need to wash the raw mangoes in water and wipe them with a clean cloth.
After that, cut the mangoes into pieces (approx 8 to 10 pieces each depending on the size). Let the pieces dry for one or two hours so that the water content in the mango pieces evaporates to some extent.
In the mean time, take other ingredients such as red chili powder, mustard powder, fenugreek powder, salt and garlic cloves and mix them properly in a bowl.
After the mango pieces are dried, take a big bowl and add some mango pieces to the bowl, then add some of the powder which is mixed and pour oil until the pieces are mixed well.
The pieces mixed with powder and oil should be transferred to another clean tumbler (without trace of any water).
Repeat the process until all the pieces are mixed with the remaining powder and oil.
Close the tumbler properly and let it be for two to three days.
After two to three days, open the tumbler and pour necessary amount of oil into the mixture.
Your tasty mamidikaya pachadi is ready to eat.
NOTE: Please note that there not a water drop in any of the ingredients or utensils you use to make mamidikaya pachadi. Presence of water will spoil the pickle stimulating fungus growth.
About: Mamidikaya pachadi consists of mango, the king of fruits. It is also a good source of dietary fibers. The fenugreek powder is said to have many medicinal values. Mamidikaya pachadi is considered to be one of the most famous recipes of Andhra, which can be found in almost all the homes all year round. However, over consumption might affect your health.
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