Mamidikaya Palli Pachadi is a fingerlicking good peanut-ty twist to the classic Andhra style Mamidikaya Pachadi.
I’m obsessed with Pachadis. This Mamidikaya Palli Pachadi is no classic though. I confess that it is rather a product of refrigerator leftovers and the lack of some ingredients. And that is a good thing. A real good thing. This Pachadi is proof. Because, I got to think out of the box to make do with substitutes and the landed with an end result as fabulous as this Pachadi.
I was told unanimously that this is the best Pachadi ever. Kids totally agreed too.
So, I had a big Totapuri mango in the refrigerator. I did not cook properly or cook much at all for a long while in September after dad passed away.
When I resumed regular cooking almost a month later, to my surprise, I re-discovered that forgotten Totapuri in the vegetable crisper still in good condition.
So, I went about making a Pachadi to preserve it until the next season arrives.
You can make this Pachadi with any raw mango, but I strongly feel Totapuri mangoes suit best for this recipe. The slight sweetness of the Totapuri helps round off the sharp sourness of the mango without needing any sweetener.
Although summer is the season for Mangoes, I am seeing a steady supply of mangoes in the market even in December. And hence I thought that as a sign to share this recipe with you anyhow. Why should I keep all the good stuff to myself, right?
So, here’s the recipe for the Mamidikaya Palli Pachadi that was quite a chupa rustum. I’m so glad I stumbled upon making this Pachadi and quite impressed by how roasted Peanuts add a different dimension to the Pachadi. Licking all the fingers while eating this is guaranteed!
Tastes out of the world when mixed with hot steaming rice drizzled with Ghee or when paired with Chapathi, Dosa, specifically this Kaattuyaanam Arisi Dosai, Pesarattu and the like.
No matter how many Pachadi recipes you already know or make frequently, additions are always welcome, right? Mamidikaya Palli Pachadi is a great addition to your repertoire, not just to surprise your own taste buds but also when you have a crowd to please.
- 1 big Totapuri Mango about 320 gms after skin peeled and seed removed
- 3 tsp peanut oil
- 12-13 byadagi red chillies
- 1/2 cup peanuts
- 1 tsp mustard seeds
- 1 tsp fenugreek seeds
- 1/4 tsp hing / asafetida
- salt to taste
- 3-4 tsp peanut / sesame oil
- 1/2 tsp mustard seeds
- 1/4 tsp roasted fenugreek powder
- big pinch of hing/asafetida
Wash the Totapuri mango well and towel dry. Trim the stem end and peel the skin. Chop it finely after removing the seed. Make sure to chop out all the mango clinging to the seed.
In a kadai, dry roast peanuts over medium heat until then begin to split and pop. Pour them onto a plate.
In the same kadai, add peanut oil quickly followed by mustard seeds, fenugreek seeds and lastly the red chillies.
keep stirring until the mustard seeds splutter, methi seeds turn brown and fragrant and the chillies fluff up without letting them burn. Take them off the heat, add hing and transfer all of this to the grinder jar and let cool completely.
When cooled, grind them to a fine powder. Now add roasted peanuts and pulse several times to fine powder. Lastly add chopped mango and season with salt to taste and grind till smooth.
Transfer to a clean , dry glass bowl which can double up for storage as well.
heat oil in a small kadai. When the oil is hot and shimmering, add mustard seeds. when they begin to splutter, turn off the heat and sprinkle hing and roasted fenugreek powder
Without any delay, add this tempering to the Pachadi and mix well
Serve this finger licking good Mamidikaya Palli Pachadi with hot rice and ghee or enjoy with chapathis, dosa and the like
Refrigerate and handle with dry spoon always.
Will stay well for a couple of weeks refrigerated.
If you like it spicier, you can used guntur chillies in place of byadagi chillies