Andhra style Raw mango Peanuts Pachadi
Makes about 2-1/4 cups
1big Totapuri Mangoabout 320 gms after skin peeled and seed removed
12-13byadagi red chillies
1/4tsphing / asafetida
salt to taste
3-4tsppeanut / sesame oil
1/4tsproasted 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.
For the tempering
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
Printed from www.justhomemade.net https://www.justhomemade.net/mamidikaya-palli-pachadi/