Tuesday, 30 May 2017

Mamidikaya pachadi in telugu - Mamidikaya Mukkala Pachadi - avakaya pachadi recipe

Mamidikaya Pachadi in telugu or Avakaya pachadi recipe also known as Aam ka achaar in hindi and Raw Mango Pickle in english. Mamidikaya mukkala pachadi is a popular south indian mango pickle recipe with its origins from state Andhra Pradesh. This andhra mango pickle recipe is popular world wide as it holds a "Guiness Book of World" record. This record is given to this pickle because of its delectable and impeccable taste which stays fine for almost an year which is exceptionally a greater shelf life for any kind of recipe.

The main ingredient in this pickle are freshly plucked raw and unripen green mangoes. Mamidikaya Mukkala Pachadi is usually prepared in summer due to the peak availability of green mangoes. 

Mukkala avakaya pachadi i.e. our Cut Mango pickle recipe andhra style can be made in many flavours with slight variations and extra add-ons. Some of the varieties are Bellam avakaya, pesara avakaya, kobbari avakaya, nuvvula avakaya, ava podi avakaya etc. Magaya is yet another variation of avakaya pickle where sun dried mango pieces are used.

Green mango pickle recipe or Raw Mango Pickle recipe is preferred to serve with piping hot steamed white rice and a dollop of ghee along with mudha pappu (optional). Along country side people eat avakaya with chadhi annam (previous night's left over rice), majjiga (beaten yoghurt), mirapakaya (green chilli) and chinna ullupayalu (shallots i.e. sambar onions) in their breakfast.

Here today I am showing the very basic version of pachi mamidikaya pachadi andhra style. Now let us learn how to make mango pickle at home.

Do check out some summer special recipes too:

- Mango Burfi
- Sukhi Dahi Mirchi
- Sago Vadam
- Gongura Pachadi
- Thakkali Thokku

Ingredients for mamidikaya pachadi andhra style:

1. Raw Mango pieces - 1 kg (Highly sour in taste mangoes are preferred, also mangoes should be hard and firm but not soft)
2. Salt - 250 gms (Rock salt is preferred for pickles but you can use regular salt also)
3. Red Chilli Powder - 250 gms (Chilli powder should be very much reddish in colour)
4. Oil - 250 gms (For pickles ground nut oil or sesame oil are preferred as these give better taste for pickles)

5. Turmeric Powder - 1 tsp
6. Ginger Garlic Paste - 100 gms

7. Fenugreek Seeds Powder - 1 tsp (dry roasted and powdered)
8. Cumin Powder - 25 gms (dry roasted and powdered)

9. Mustard Seeds - 1 tbsp
10. Cumin Seeds - 1 tbsp
11. Fenugreek Seeds - 1 tsp
12. Garlic Pieces - 1/2 cup

While buying things online I found this and I felt it really interesting as olive oil is used in this mango pickle's preparation. 

Do check out this Organica's product " Aam ka Achaar in Olive Oil " :


How to make mamidikaya mukkala pachadi at home:

1. Wash mangoes under running water and wipe them using a cotton cloth
2. Let them dry for 10 to 15 minutes under a fan to remove any moisture
3. Now cut them into medium sized pieces using a big knife (something like a butcher's knife), discard the seed

4. Now heat 100 gms of oil in a pan, once oil is warm add mustard, cumin and fenugreek seeds
5. Switch off the flame once the mustard seeds splutter
6. Now remove the pan from stove and allow the oil to cool down
7. When the oil becomes warm add ginger garlic paste and mix nicely, set this tempering aside

8. Now take a big vessel, pour in salt, red chilli powder, turmeric powder, fenugreek seeds powder, cumin powder, garlic pieces, mango pieces, remaining 150 gms of oil and mix nicely
9. Also add the tempering which was allowed to cool
10. Mix all these ingredients together nicely, dishout this pickle into a glass bottle or into a ceramic jar
11. Rest this for 3 to 4 days, keep stirring once in a while.
12. After 4 days you can a thick slurry is formed in the jar or bottle you used for storing the pickle
13. Also oil floats on top of the pickle which symbolizes that our yummy Mamidikaya pachadi aka avakaya pachadi recipe is ready.

Tips to make Mamidikaya Mukkala Pachadi:

1. Once you mix all the ingredients together oil will not be much visible, but after resting it for 3 to 4 days you can see the oil floating on top of the pickle.
2. Take care not to put any moist spoon while serving the pickle out of the jar as this moist can spoil your pickle by forming some fungus.