Mammidikaya Mukkalu | How to make Mammidikaya Mukkalu
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About Mammidikaya Mukkalu Recipe
In an Andhra home, there are many pickles that are made in summer. However, all of them need to pickle for about 2 weeks before you can eat them. I cannot wait that long and thus I have made this "temporary"pickle that can be savoured the next day.
Mammidikaya Mukkalu, a deliciously finger licking recipe to treat your family and friends. This recipe of Mammidikaya Mukkalu by Aruna Panangipally will definitely help you in its preparation. The Mammidikaya Mukkalu can be prepared within 30 minutes. The time taken for cooking Mammidikaya Mukkalu is 10 minutes. With such flavoursome ingredients, the dish tastes superb! This recipe is appropriate to serve 10 people. The recipe details out how to make Mammidikaya Mukkalu step by step. The detailed explanation makes Mammidikaya Mukkalu so simple and easy that even beginners can try it out. The recipe for Mammidikaya Mukkalu can be tweaked in a lot of ways to make it more interesting. So, the next time you have a party at home do not forget to check out the recipe of Mammidikaya Mukkalu from BetterButter.
Ingredients to make Mammidikaya Mukkalu
- Raw Mangoes - 1 Kg
- Mustard Seeds - 100 gms
- Red Chilli Powder - 200 gms
- Fenugreek Seeds - 25 gms
- Oil - 200 ml (Sesame Oil preferred)
- Salt - 75 gms
How to make Mammidikaya Mukkalu
My Tip:* The mangoes must be raw, dark green, and hard. If you use mangoes that are even a little soft, your pickle will spoil. * I cannot emphasize enough that everything must be dry. * Ensure that the fenugreek seeds are completely cooled before powdering them. * Ensure that the oil is completely cold before adding it to the pickle. * If you add hot ingredients, the water vapour they release is enough to spoil the pickle.