Mamidikaya chinna mukka pachadi(mango pachadi)

Amma used to make this pachadi when the mangoe season was about to come to an end.The method was similar to how we make dosakaya pachadi.But tangyness of the magoes adds a lot of flavour to the pachadi.

So while selecting the mangoe make sure that its a raw tender tangy mangoe variety.

Wash the mangoe and wipe clean with a kitchen towel or paper napkin and cut it into small pcs along with the skin as shown in the pic below...be sure to discard the seed from it.



I sure miss the taste of fresh mangoe pickle made in india at home.One day after makeing the pickle, amma used to mix it in hot rice along with ghee..mmmmmhhh...my mouth is already watering...Used to like it a lot...

Such good memories...ok apart from makeing all ur mouths water...lets come back to the mangoe pachadi recipe.



Ingredients:

1 raw mangoe(cut into small pcs as shown above)
1 tbsp jeera
1/2 tsp methi seeds
1/2 tsp turmeric
12 dry red chillies or fistful of them
2 green chillies
2 stems curry leafs
salt
oil
hing

Method:

Cut the mangoe into small pcs as shown in the pic above.Keep aside 1/4 of the pcs for grinding.

In the remaining mangoe pcs add the turmeric and salt n keep aside.

Next heat some oil to this add the jeera,methi seeds and hing.

Also add the green chillis, curry leafs and dry red chillis,be sure not to burn it.

Then seperate all of this from the oil.Add the oil to the mangoe pcs mixed with turmeric.

Next add the tadka items along with the mangoe pcs that we kept aside in the start and grind to a coarse paste.

Now mix this paste with the small mangoe pcs.

Check for salt n spicyness.Serve with warm rice and ghee.