Mamidikaya thokudu pachadi

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Mamidikaya thokudu pachadi is very tasty ,quick n easy pickle.In andhra pradesh this pickle is made in the  early summer season.. This pickle is called instant mango pickle as it wont stay for more than 1 week to 10 days ..it may stay longer if we keep it in fridge…The traditional mango pickle called uragaya  which stays for years is prepared in the may ending or so when the mangoes are completely ready..ie ..the seed shouls become hard (tenka mudarali) .

This thokudu pachadi is made before the mango is completely ready..that is the seeed should be soft ( tenka mudarakudadhu).

This pickle is made by  slightly beating the mango pieces in motor and pestle (rolu).. That is called tokkdam..that’s why its called as thokkudu pachadi.

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Many use Mustard seeds powder (Ava pindi)..But in my house they wont use mustard seeds powder, so iam used to this taste n if I taste the pickle with mustard seeds powder I feel some what different n frankly I don’t like..I  feel that  if one gets used to this pickle recipe they wont like to eat pickle with mustard powder.

Ingredients:-

  • Raw mango 1
  • Red chilli powder  3 spoons
  • Salt 2 spoons
  • Fenugrrek seeds powder 1 spoon (menthu podi)
  • Turmeric powder 1spoon
  • Garlic cloves 10 to 15
  • Oil 1 cup (preferably sesame seed oil (nuvvulanune) or ground nut oil (verusenaga nune))

Preparation:-

  • Cut the mango into small to medium chunks…no need to follow any shape.
  • Give a  few beats on the mango chunks  using motor and pestle (rolu).
  • Slightly grind by beating on the garlic cloves using motor and pestle..u can remove the skin easily while beating them.
  • In a bowl take this slightly beaten mango chunks..add one spoon of oil and mix them.
  • Now add red chilli powder,turmeric powder, salt , Fenugreek seeds powder and  Slightly beaten garlic cloves..Mix it well and preserve it in  air tight container..after changing it to container..add oil to this pickle..Add oil till the top of  pickle is dipped in oil.

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Tips:-

  • The mango chunks absorbs the spices as the time went on..so the second day u can mix the pickle top to down once n taste it..add salt if u feel require..adjust spices if necessary.
  • You can know the correctness of spices if u have it with rice..so that so can add more salt if necessary.
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