Mamidi allam pachadi | How to make Mamidi allam pachadi

By Nandita Shyam  |  21st Mar 2016  |  
5.0 from 4 reviews Rate It!
  • Mamidi allam pachadi, How to make Mamidi allam pachadi
Mamidi allam pachadiby Nandita Shyam
  • Prep Time

    10

    mins
  • Cook Time

    10

    mins
  • Serves

    8

    People

93

4





About Mamidi allam pachadi Recipe

This rich, dark relish which has a hint of raw mangoes can make a great last minute accompaniment to idlis, dosas, rice and even poppadoms. This pachadi is so delicious, that your tastebuds are sure to tingle.

Mamidi allam pachadi is one dish which makes its accompaniments tastier. With the right mix of flavours, Mamidi allam pachadi has always been everyone's favourite. This recipe by Nandita Shyam is the perfect one to try at home for your family. The Mamidi allam pachadi recipe is very simple and can be made in restaurant style using these ingredients. The time taken while preparing Mamidi allam pachadi is 10 minutes and the time taken for cooking is 10 minutes. This is recipe of Mamidi allam pachadi is perfect to serve 8 people. Mamidi allam pachadi is just the appropriate option to prepare when you have a get together or party at home. Be it kids or grownups, everyone just absolutely love Mamidi allam pachadi. So do try it next time and share your experience of cooking Mamidi allam pachadi by commenting on this page below!

Mamidi allam pachadi

Ingredients to make Mamidi allam pachadi

  • Mamidi allam or Mango ginger- 14 pieces, peeled and roughly chopped
  • tamarind- 50 gms
  • Urad dal or split black gram- 2 tbsp
  • peanut oil- 4 tbsp
  • mustard seeds- 1-1/2 tsp
  • fenugreek seeds- 1/4 tsp
  • Red chillies- 8-10, adjust to taste
  • asafoetida- A pinch
  • salt to taste
  • jaggery- 1-1/2 tbsp
  • sugar- 1 tsp

How to make Mamidi allam pachadi

  1. Add just enough hot water to the tamarind and let it stand for a few minutes till it is soaked and softened. Let the tamarind cool before extracting the pulp and setting aside.
  2. Heat oil in a pan and add the mustard seeds. Once they crackle, add the split black gram and fenugreek seeds and fry till they turn brown in colour.
  3. Add the red chilies and fry till it turns crisp. Take the mixture off the heat and set aside to cool.
  4. In the same pan, add the chopped mango ginger and fry for few seconds and set aside.
  5. In a blender jar, grind the cooled black gram mixture to a coarse powder. Then, add the fried mango ginger pieces, tamarind pulp, salt, jaggery and sugar, blend to form a smooth paste.
  6. Transfer the ground pachadi to an airtight container. This pachadi stays fresh for up to two weeks in a refrigerator.

Reviews for Mamidi allam pachadi (4)

Rekha Chatratha year ago

what is mango ginger called in dehli's local language
Reply

Sonaya Singha year ago

luking delicious
Reply

Jyotshna Patia year ago

Looking interesting
Reply

Shalini Dubey2 years ago

looks good dear
Reply