Mammidi Allam Mukkalu! The very term makes my mouth water. Mammidi Allam (also known as Manga Inji or Mango Ginger) is a special type of ginger that has the aroma of raw mangoes.
The simplest way to enjoy it is to pickle it for a day or two in lemon juice with some green chilly pieces. The result is a tangy, spicy pachadi that is a phenomenal side dish for Majjiga Annam (Curd Rice/Thayir sadam) or Mudda Pappu Annam (Plain Boiled Tuvar Dal and Rice).
How to Make Mammidi Allam Mukkalu | Manga Inji | Mango Ginger Pieces
- 200 Gms Mammidi Allam or Manga Inji
- 6 to 8 Green Chillies
- 6 to 7 Lemons
- Salt to Taste
Wash and peel the Mammidi Allam.
Chop into small pieces. You could even julienne it.
Chop the green chillies to fine pieces.
Mix the chopped ginger, green chillies, and salt.
Add the lemon juice and mix well.
Store in a clean, dry glass or ceramic jar.
Let it pickle for 2 or 3 days.
Serve with curd rice, or with plain hot rice and a little sesame oil.
You could add a pinch of turmeric and some red chilli powder, if you so wish.