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Wednesday, 3 June 2015

Raw Mango Pachadi (Chutney - Hyderabadi / Telangana Style)


          Raw Mango Chutney known as "Pachadi" in local language is a traditional Andhra delicacy. It is a side dish which is relished with dosa, idli, uttapam, pongal, khichdi, chapatti, paratha, etc. 

          During the season, it can be prepared and stored in air-tight containers in the refrigerator for a week to ten days. . In such a case the quantity of oil is increased for preserving it in the form of pickle. It can also be had, mixed with hot steamed rice. Tastes simply delicious. 






  • 2 raw mangoes, peeled & grated
  • 15-20 dry red chilies
  • 2 tbsp. coriander seeds
  • 1 tbsp. cumin seeds
  • 1/2 tsp. fenugreek seeds
  • 1 tsp. mustard seeds
  • 3-4 tbsp. oil
  • 1 dry red chilli, broken
  • 1 sprig curry leaves
  • 1 tsp. mustard seeds
  • 1 tbsp. chana dal (Bengal gram)
  • 2 tsp. urad dal (split blak gram)
  • pinch of asafoetida
  • 1/2 tsp. turmeric powder






          Dry roast the red chilies, coriander seeds, cumin seeds, fenugreek seeds, 1 tsp. urad dal and mustard seeds on a low flame for a minute till you get a nice aroma. When cool, grind to a fine powder and keep aside.

          In a bowl, mix the grated mango, ground spice mix and salt. Heat oil in a pan and temper with mustard seeds and whole dry red chily. 

          After it stops spluttering, add the asafoetida, chana dal, remaning urad dal and curry leaves. Saute till the dal changes colour. Pour this tempering to the prepared mango pachadi and mix well.

          Serve this awesome pachadi (chutney) with dosa, idli, uttapam, khichdi, pongal, curd-rice, etc. It can also be had, mixed with hot steamed rice and ghee. Simply tastes delicious.




                        Roast the dry red chilies, coriander seeds, cumin seeds, fenugreek seeds 
                        and mustard seeds for a few seconds. Cool and grind into a powder.



                           Mix it along with the grated mango.



                            Add salt to taste and combine well.



                         Heat oil in a pan and saute the mustard seeds, 1 red chily, asafoetida. urad dal,                              chana dal, turmeric powder and curry leaves.



                            Pour this tempering to the mango pachadi and mix well.

         


                            Serve as a side dish with curd-rice, dosa, pongal, idli, khichdi, upma, etc.
                            It can also be mixed with hot steamed rice and ghee. Tastes simply 
                            delicious. 






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