Mamidikaya Turumu Pachadi | (Grated Mango Pickle)
Mamidikaya Turumu Pachadi, another variety of raw mango pickle, Grated raw mango pickle. A versatile pickle to satiate our taste buds.
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.