Mamidikaya Pachadi

Method

1. 1

   Prepare raw mango: Peel 1 large raw green mango. Grate the flesh coarsely or blend to a coarse paste.

2. 2

   Dry roast spices: Dry roast 1 tbsp chana dal, 3-4 dried red chillies and 1 tsp cumin seeds 3-4 minutes. Cool.

3. 3

   Fry shallots and garlic: Heat 1 tsp oil. Fry 4 shallots and 3 garlic cloves 4-5 minutes until golden. Cool.

4. 4

   Blend: Add grated raw mango, roasted spices, fried shallots and garlic and salt to a blender. Blend to a smooth paste — add very little water.

5. 5

   Taste: Mamidikaya pachadi should be intensely sour and spicy. Adjust chilli.

6. 6

   Make tempering: Heat 2 tbsp oil. Add 1 tsp mustard seeds. When they pop add 2 dried red chillies, a pinch of asafoetida and curry leaves.

7. 7

   Pour tempering: Pour sizzling tempering over the raw mango pachadi. Mix well.

8. 8

   Add jaggery: Add 1 tsp jaggery to balance the sourness. Mix well.

9. 9

   Adjust: Taste and balance sourness, spice and sweetness.

10. 10

    Serve: Mamidikaya pachadi is Andhra's beloved raw mango condiment. Serve with hot rice and ghee.