Mamidikaya Pachadi

Ingredients

• - 1 cup raw mango
• - 2 tbsp oil
• - 2 green chillies
• - 2 garlic cloves
• - Small piece tamarind
• - 1 tsp mustard seeds
• - 1/2 tsp urad dal
• - 2 dried red chillies
• - Salt to taste

Method

1. Prepare raw mango: Peel 1 large raw green mango. Grate the flesh coarsely or blend to a coarse paste.
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. Fry shallots and garlic: Heat 1 tsp oil. Fry 4 shallots and 3 garlic cloves 4-5 minutes until golden. Cool.
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. Taste: Mamidikaya pachadi should be intensely sour and spicy. Adjust chilli.
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. Pour tempering: Pour sizzling tempering over the raw mango pachadi. Mix well.
8. Add jaggery: Add 1 tsp jaggery to balance the sourness. Mix well.
9. Adjust: Taste and balance sourness, spice and sweetness.
10. Serve: Mamidikaya pachadi is Andhra's beloved raw mango condiment. Serve with hot rice and ghee.