Name: Mamidi allam pachadi recipe by Nandita Shyam at BetterButter
Prep time: 10 min
Cook time: 10 min
Total time: 20 min
Yield: 8
Ingredients: 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

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.

Ingredients Serving: 8

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

Instructions

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.
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.
Add the red chilies and fry till it turns crisp. Take the mixture off the heat and set aside to cool.
In the same pan, add the chopped mango ginger and fry for few seconds and set aside.
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.
Transfer the ground pachadi to an airtight container. This pachadi stays fresh for up to two weeks in a refrigerator.

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