Mamidikaya Mukkala Pachadi Recipe
The temporary mukkala pachadi made with young and tender mangoes is fresh and reviving.
Ingredients
- 5 cups Mangoes
- 1 ½ cup Red chilli powder
- 1 cup Mustard powder
- ¾ cup Salt
- ½ cup Roughly ground garlic
- 2 tsp Roasted fenugreek seeds
- 1 tsp Turmeric
- 3 cups Oil
Instructions
- Take raw mangoes and wash them well. Pat dry with a dry napkin and keep aside.
- Keeping the skin intact, cut into small pieces removing the seed inside. As the seed is not fully formed it is not hard and can be removed with a knife.
- My mom is very particular with the measurements, so she cuts the mangoes and measures them with a cup. For this, she took 5 cups of cut mango pieces (mamidikaya mukkalu) in a mixing bowl.
- First add salt and turmeric and mix well. Toss if needed.
- Then add red chilli powder, mustard powder and mix well. Keep mixing to cover the mango pieces completely with the added ingredients.
- Add oil, fenugreek seeds, garlic paste and mix well.
- Keep this in an airtight container for 2 days without disturbing.
- On the 3rd day, mix the mamidikaya mukkalu pachadi well and check the taste. If needed add salt and mix well again. Check for the consistency and add some more oil if needed.
- Store in an airtight container and use within 20 – 25 days.
Notes
* Make sure the mangoes are properly patted dry! Otherwise, there is every chance that it will get spoilt due to formation of fungus.
** The vessels and all the kitchenware used in the making should be dry.
*** Some substitute fenugreek seeds with fenugreek powder. But my mother prefers to use seeds.