I love Nuvvulu Mammidikaya Pachadi because it combines two of my favourite ingredients; sesame (nuvvulu) and unripe mango (mammidikaya). This pachadi has a nutty and sour flavour, and can be quite spicy if you add enough green chillies. 🙂
While Nuvvulu Mammidikaya Pachadi is mostly eaten with rice, it makes for a great side dish for Dosa and Idli as well.
The way I savour this pachadi is to add a dollop of it to some hot steamed rice, top it up with some sesame oil, mix well and just savour it.
How to Make Nuvvulu Mammidikaya Pachadi
- Sesame Seeds (Til/Nuvvulu), de-husked, but not polished – 1/2 Cup
- Raw Mango – 1 medium sized (must be khatta, sour)
- Hot green chillies – 3
- Salt to Taste
- Turmeric – 1/8 tsp
- Water – 1/4 Cup (or less)
- Mustard seeds – 1/4 tsp
- Oil – 1/4 tsp
- Curry Leaves – 3 or 4
- Peel and cut the mangoes.
- Grind together mango pieces, sesame seeds, green chillies, salt, and turmeric.
- Add water as required and grind to the consistency of a thick paste.
- Take out the pachadi in a bowl.
- Heat the oil and add mustard seeds.
- Wait till the seeds splutter.
- Add curry leaves and fry for a minute.
- Add to the pachadi.
- Mix well.
- Serve with hot rice.
- The mango must be khatta (sour) and the green chillies must be hot and spicy. Otherwise the pachadi will be very bland. 🙁