Kobbari Mamidikaya Pachi Pachidi is truly an Andhra Summer Delight. Flavoured with garlic and spices, its definitely a kick start in any meal. With hot rice and a drop of ghee, it tastes heavenly with few padads and fryums. We love to enjoy this spicy, tangy pachidi during our lunch menu whenever we have raw green mangoes. Sourness of the raw mango is the key factor here. If the mango is not that sour, then the pachidi will taste more like a normal kobbari pachidi.!!! I know few versions of making pachidi with raw mangoes and this version is purely using raw mango, fresh coconut and raw garlic. Later I will post the other versions in the blog.
Ingredients
Grinding
Raw Mango grated -- 1 cup
Fresh Coconut Flakes - 1 cup
Raw Garlic - 5-6
Jeera / Cumin Seeds - 1 tsp
Coriander Seeds - 2 tsp
Urad Dal - 1 tsp
Dry Red Chillies - 7 to 8
Salt - As Required
Tempering / Tadka
Oil - 3 tsp
Hing / Asafoetida - 1 Dash
Mustard Seeds - 2 tsp
Cumin Seeds / Jeera - 1 tsp
Urad Dal - 1 tsp
Channa Dal - 1 tsp
Curry Leaves - 1 Stem
Dry Red Chillies - 2 Small
Method
Wash the mango and peel the skin off. Grate the mango and shred the coconut as required. Grind all the ingredients into a coarse paste in a blender and transfer them into a serving bowl. Just before serving, do the tempering process by putting all the ingredients into a small tadka pan with few drops of oil. When they turn golden brown, pour them over the top of the Pachidi and serve.
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