Andhra mamidikaya pachadi | mamidikaya roti karam

Andhra mamidikaya pachadi | Manga thokku | mamidikaya roti karam | instant raw mango thokku | Andhra mango pAchadi | Andhra mango chutney | nellur mango pachadi | Mango garlic thokku | instant Raw mango thokku | manga thokku | mangai oorugai | manga urugai |raw mango pickle | south Indian pickle recipe | Manga pachadi | Raw mango chutney | instant thokku   | Mango recipes | south Indian pickle variety with step-by-step pictures and video recipe. Check out the mamidikaya roti karam. If you like the video pls SUBSCRIBE to my channel.

PULSE OR grate raw mango?

Grating raw mango gives the best texture. Alternatively, you can pulse or use a mortar & pestle.

CAN I ADD RED CHILLI INSTEAD OF CHILLI POWDER?

Yes, you can saute red chilli; grind, and prepare oorugai. I used regular chilli powder. If you are using Kashmiri chili powder increase

SHELF LIFE OF raw mango garlic PICKLE?

After the pickle is completely cool, store it in a glass/ pickle container. Always use a clean dry spoon. Pickle stays good for 2-3 days

How to increase shelf life?

Use a tree of raw mango. Make sure it doesn't have moisture. Also, increase oil

HOW CAN I SERVE manga OORUGAI?

We like onion pickles with curd rice and curd semiya in our home. It also goes well with Avocado paratha, paneer paratha, idli dosai tiffin varieties, and other breakfast/ dinner varieties.

VARIATIONS FOR manga poondu THOKKU

1. crush raw mango in mortar & pestle
2. use chilli instead of chilli powder
3. skip the garlic and prepare thokku
4. Saute coriander along with mustard and fenugreek seeds
5. increase sesame oil for longer shelf life

Pickle  varieties in TMF

Ingredients 

To grind

1 teaspoon mustard seeds

1/2 teaspoon fenugreek seeds

1 teaspoon heaped salt

1/2 teaspoon + 1 teaspoon chilli powder

Andhra Mango chutney

6 garlic

3 tablespoon sesame oil

1 teaspoon mustard seeds

asafoetida

1 teaspoon cumin seeds

2 Red chilli

Curry leaves

1 raw mango, grated

How to make Andhra mamidikaya pachadi with step-by-step pictures

• First, add dry roast mustard seeds and fenugreek seeds; till mustard seeds pop

• Turn off the stove 
• Furthermore, Add salt and chilli powder; mix well and cool

• Grind into a fine powder

• Crush garlic; keep it aside

• Grate mango and add the ground powder; mix well

• Heat oil
• Add mustard seeds; splutter

• Furthermore, add cumin seeds, curry leaves, and red chilli; saute

• Add asafoetida and mix well

• Furthermore, add garlic and roast till the color changes

• Transfer and Mix well

• Cool completely then store in an airtight container 

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Ingredients

To grind

• 1 teaspoon mustard seeds
• 1/2 teaspoon fenugreek seeds
• 1 teaspoon heaped salt
• 1/2 teaspoon + 1 teaspoon chilli powder

Andhra Mango chutney

• 6 garlic
• 3 tablespoon sesame oil
• 1 teaspoon mustard seeds
• asafoetida
• 1 teaspoon cumin seeds
• 2 Red chilli
• Curry leaves
• 1 raw mango grated

Instructions

• First, add dry roast mustard seeds and fenugreek seeds ; till mustard seeds pop
• Turn off the stove
• Furthermore, Add salt and chilli powder; mix well and cool
• Grind into a fine powder
• Crush garlic ; keep aside
• Grate mango and add the ground powder; mix well
• Heat oil
• Add mustard seeds; splutter
• Furthermore, add cumin seeds, curry leaves, red chilli; saute
• Add asafoetida and mix well
• Furthermore, add garlic and roast till the color changes
• Transfer and Mix well
• Cool completely then store in an airtight container

Video

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