Mamidikaya Turumu Pachadi | (Grated Mango Pickle)

Mamidikaya Turumu Pachadi, another variety of raw mango pickle, Grated raw mango pickle.

It is the season for raw mangoes. Even before making actual Andhra Avakaya, we keep making different varieties of pickles. Some of them last year long and some we have consume at the earliest.

Turumu pachadi is one among them which can last for year and if we want we can finish it early also. Normally it lasts for 2 to 3 months only. So we mix it with curd and serve with idli or dosa as side dish to finish it.

Turumu is the Telugu word means grating, It is grated raw mango chutney or pickle. Mamidikaya turumu pachadi is all time favorite to one and all.

Different varieties of mango pickles are available in the market but mamidikaya turumu pachadi won’t be available. So we prefer to make it. Serve it with hot rice and ghee.

Key Ingredients of Mamidikaya Turumu Pachadi

• Raw Mango: Of course they are the main ingredient of the pachadi. Choose sour and non-fibrous raw mango to make the pachadi.
• Salt: It is a thumb rule we have to use only rock salt for any pickle, so us only that.
• Spices: All spices like mustard powder, chilli powder and fenugreek powder are to be added.
• Tadka: Add tadka whenever needed to keep the pachadi afresh.

Procedure involved in mamidikaya turumu pachadi:

1. Peel the raw mangoes and grate them.
2. In a wide plate add salt, turmeric powder, red chilli powder and fenugreek seeds.
3. Mix all of them together.
4. Add these powders mix to the grated mangoes. Mix them well.
5. Heat oil in a thick bottomed pan.
6. Prepare tadka and add hing and fenugreek powder.
7. Let the tadka to cool completely.
8. Add the mamidikaya turumu or grated mango to the tadka.
9. Mix it well and serve.

Mamidikaya Turumu Pachadi | (Grated Mango Pickle)

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Mamidikaya Turumu Pachadi, another variety of raw mango pickle, Grated raw mango pickle. A versatile pickle to satiate our taste buds.

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Prep Time 20 minutes mins

Cook Time 5 minutes mins

Course Appetizer, Main Course, Side Dish

Cuisine Andhra/Telangana, Indian, South Indian

Ingredients

  

• 5 Medium size Raw Mango
• 1 Cup Red Chilli Powder
• 1 Cup Mustard Powder
• 1/2 Cup Salt
• 1 Tsp Turmeric Powder
• 1 Tbsp Fenugreek Seeds
• 1 Tsp Asafoetida
• 1/2 ltr Sesame Seeds Oil/Til Oil
• 1 Tbsp Black Gram
• 1 Tbsp Mustard Seeds
• 1 or 2 Red Chillis
• 1 Tsp Fenugreek Powder

Instructions

 

• Dry roast fenugreek seeds.
• Roast them till the aroma of fenugreek seeds comes out.
• Allow it to cool and grind it to make a fine powder. Keep it aside.
• Peel the raw mangoes and grate them.
• In a wide plate add salt, turmeric powder and fenugreek seeds.
• Add red chilli powder also to it. Mix all of them together.
• Add these powders mix to the grated mangoes.
• Mix all of them well.
• Heat oil in a thick bottomed pan.
• Add mustard seeds, black gram and red chillis.
• Add asafoetida and fenugreek powder.
• When the mustard seeds started crackling switch off the flame and keep it aside.
• Let the tadka and oil to cool completely.
• Once the oil and tadka come to room temperature.
• Add the mamidikaya turumu or grated mango to the tadka. Combine all of them together well.
• Serve mamidakaya turumu pachadi with hot piping rice and a drop of ghee.

Notes

Use only stiff and sour raw mangoes.

Grate raw mangoes using grater, the mango grate should be thick.

Grated mangoes should retain their shape to look the pachadi nice.

It may tend to appear white fungi on top of the pickle after three or four days.

We need to keep checking it.

If found it transfer the entire pachadi into a plate and keep it under the sun for a day.

Keyword grated mango, mamidikaya turumu pachadi, raw mango pickle, turumu pachadi