Mango Mukkala pacchadi and an award from raje

Today Raje from vegan haven from NJ sent me a sweet friend award.
Thank you raje for  a lovely award.
You inspire me to blog more with this award.
Thank you for the encouragement.
I want to share this award with my sweet friend
1. "Gita" from "Gitaskitchen.blogspot.com" who inspired me to blog from the beginning.
2. Rajeswari,  http://rakskitchen.blogspot.com/

And coming to the recipe
This Mamidikaya mukkalapacchadi recipe is dedicated to my sweet friend Raje from vegan haven who sent me an award.

Mangoes (Mamidikaya in telugu) are everybody's all time favorite.
If you wanna taste a mango, sweet or sour, taste in India.
When mango season ends, we get another variety of mangoes called "Punasa maamidi"
With the summer season mangoes, pickled mangoes are famous.
Punasa mamidi is famous for its "Mamidikaya menthi mukkalu" or mukkala pacchadi.
This is my favorite apart from maagaya.
Mukkala pacchadi tastes great when its fresh with its aromatic Methi smell. The Bitter and sour taste of methi and Mango makes the pacchadi different.
You can even add Garlic cloves in tempering if you are a fan of garlic.
This can be stored for up to 3 days outside fridge.
In the refrigerator, around a week but i bet you will complete this in a day or two.
That much tasty is this pacchadi.
This pachadi is different from aavakaya.


My recipe for Mukkala Pacchadi:

2 Large sour Raw mangoes or punasa maamidi chopped in to very small pieces
5 tblspn Methi roasted
10tblspn - Mustard roasted
Roasted red chilli powder - 1 cup
Salt to taste
Mustard oil or sunflower oil - 1 cup
Green chillies chopped - 3 tblspn
Garlic cloves - optional 1 spn chopped
Jheera - 2 tblspn
Mustard seeds - 1 tblspn
Curry leaves - 1 bunch chopped
Hing - 1 tblspn
turmeric - 1 tblspn

I chop  the mango with its skin on.
But if you have chemical concerns with its skin,  juust remove them.
Dry roast mustard, and fenugreek/methi seeds, roast red chillies.
Make a smooth powder of above.

For tempering
Fry chopped green chillies, mustard seeds, jheera, Hing and Curry leaves in oil.
Now add Turmeric, and the ground powder to the oil and fry for 30 seconds.
Do not burn else the Fenugreek fragnance will go away.
After the oil comes to normal room temperature, add this to the chopped Mango and set it aside for an hour before serving.
This is a tempting recipe for a hungry lazy day to enjoy your meal with single side dish.
After eating this dish, salt  lassi tastes like haven.
Raje this recipe is for you.