The
podi (spice powder), pachadi (type of chutney) and the pickle form an
integral part of Andhra cuisine and no Andhra vegetarian meal is
complete without them. Other than the famous traditional Andhra Avakai
(Mango Pickle), Andhra cuisine also boasts of an assortment of pachadis,
one of them being mamidikaya pachadi.
it is a very simple recipe that is easy to make, healthy and flavorful. This authentic pachadi, one of Andhra’s raw cuisine side dishes, is traditionally ground in a stone mortar and served with steamed white rice and ghee, tastes the best, the day its prepared unlike few other pachadis that have a longer shelf life.
Preparation:
2.Add onions and fry them untill onions turn transparent.
3.Add grated mango, fry for 5 min.Add salt and red chilli powder fry for 3mins.
4. Serve with hot steamed rice and ghee.
it is a very simple recipe that is easy to make, healthy and flavorful. This authentic pachadi, one of Andhra’s raw cuisine side dishes, is traditionally ground in a stone mortar and served with steamed white rice and ghee, tastes the best, the day its prepared unlike few other pachadis that have a longer shelf life.
Recipe source: Amma
Preparation: 15-20 mts
Serves 4-5 persons
Cuisine: Andhra
.
Ingredients:
1 cup of freshly peeled and grated raw mango (if the mango is too tangy reduce to ¼ cup)
Salt to taste
Red chilli powder- 1tbsp
Onion-1
For tempering:
1 tsp mustard seeds
1 tsp oil
3/4 tsp split black gram (minappa pappu) – (optional)
1 cup of freshly peeled and grated raw mango (if the mango is too tangy reduce to ¼ cup)
Salt to taste
Red chilli powder- 1tbsp
Onion-1
For tempering:
1 tsp mustard seeds
1 tsp oil
3/4 tsp split black gram (minappa pappu) – (optional)
Preparation:
1 Heat oil in a small pan. Add
the mustard seeds and let them splutter. Add the split black gram and
let it brown. 
2.Add onions and fry them untill onions turn transparent.
3.Add grated mango, fry for 5 min.Add salt and red chilli powder fry for 3mins.
4. Serve with hot steamed rice and ghee.
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