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
CRUSHING GARLIC
I like the texture of crushed garlic in mango garlic pickles. you can also chop garlic. alternatively, you can also grate garlic
CAN I REDUCE OIL?
For the best pickle taste, I recommend the oil quantity mentioned in the post. you can reduce the oil but the raw mango pickle taste might vary accordingly.
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
- crush raw mango in mortar & pestle
- use chilli instead of chilli powder
- skip the garlic and prepare thokku
- Saute coriander along with mustard and fenugreek seeds
- increase sesame oil for longer shelf life
Ingredients
To grind
1 tsp mustard seeds
1/2 tsp fenugreek seeds
1 tsp heaped salt
1/2 tsp + 1 tsp chilli powder
Andhra Mango chutney
6 garlic
3 tbsp sesame oil
1 tsp mustard seeds
asafoetida
1 tsp 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
Ingredients
To grind
- 1 tsp mustard seeds
- 1/2 tsp fenugreek seeds
- 1 tsp heaped salt
- 1/2 tsp + 1 tsp chilli powder
Andhra Mango chutney
- 6 garlic
- 3 tbsp sesame oil
- 1 tsp mustard seeds
- asafoetida
- 1 tsp 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
