Magai Perugu Pachadi
In an earlier post, I had written about a pickle called
, which is made with sun-dried raw mango pieces. Well, trust Andhras to make a pachadi/chutney out of a pickle! Magaai or Magaya
We make two kinds of pachadis with Magai, one sweet and one savoury. This recipe is for the savoury version which uses curds. It makes an excellent side dish/accompaniment for idli, dosa, upma, and the like. You can also eat it with rice.
Maagai – 2 tbsp Curds – 1 Cup
Onion (optional) – 1/2 small
Mustard seeds – 1/4 tsp
Oil – 1 tsp
Salt to taste
If you are using onions, finely chop 1/2 a small onion.
In a bowl, beat curds till it is smooth.
With your hand, mash the Magai or grind it to a smooth paste in a grinder.
Add Magai, salt, and onions to the curd.
Add a little water if the pachadi is too thick.
In a ladle, heat the oil.
Add mustard seeds to the oil and wait till they sputter.
Add the oil and mustard seeds to the pachadi.
Serve as a side dish with idli, dosa, upma, etc.
orEat with rice.
orServe as a side dish to
Gummidikaya Koora or Pappu Koora.
You can store this pachadi in the fridge for 2-3 days.
This pachadi is best made with maagai which is at least a year old.
Magai – Raw Mango Pickle
Summer means time for uragai and vadiyalu. While
is the most famous of the mango pickles from Andhra Pradesh, we have many others that are just as delicious. Today, I am presenting the recipe for Avakai or Avakaya Maagaya (Magaya or Magai), a pickle that needs the unripe mango pieces to be marinated in salt and turmeric and then sun-dried till they are completely dried. These pieces are then mixed with the rest of the masalas and pickled to get a tangy and spicy Magai.
Magai or Magaya is one of my favourite pickles; not only can we eat it by itself, we can also use it to make two pachadis;
a sweet one called and Teepi Magai Pachadi a savoury one called ! Magai Perugu Pachadi How to Make Magai or Magaya – Andhra Raw Mango Pickle
Raw Mangoes – 3 Kg
Chilli Powder – 1/2 Kg
Mustard Seeds – 25 Gms
Fenugreek Seeds – 200 Gms
Salt – 1/2 Kg
Turmeric – 3 tbsp
Gingelly Oil – 3/4 Kg
Red Chillies – 10
Asafoetida/Hing – 1 tsp
Mustard Seeds – 3 tbsp
Ceramic/Glass Bottle – 1 Large (about 3 Kg capacity)
Rub the clean with a soft
dry cloth. Peel the mangoes and cut into thin long (2″) strips.
In a large, dry glass or ceramic bottle, mix together mango pieces, salt, and turmeric.
Set aside for 2-3 days till the liquid begins to separate.
Squeeze the juice from the mango pieces.
Sun dry the mango pieces and juice separately for about 3 days or till the mango pieces lose the moisture but are not very stiff. The juice will also become concentrated.
In a large, heavy-bottomed, heat the gingelly oil to a medium temperature.
Add about mustard seeds and wait till they sputter.
Turn off the heat.
Add the red chillies and asafoetida.
Let the oil cool completely.
Dry roast the fenugreek seeds till they start to change color.
Let cool and grind to a fine powder.
Grind the rest of the mustard seeds to a fine powder.
Add the dried mango pieces to the juice and mix well.
Add chilli powder, fenugreek powder, and mustard powder to the mango pieces.
Add the mango-spice mix to the completely cooled oil.
Store in a dry, airtight glass or ceramic bottle for about 2 weeks. After 2 weeks, the pickle is ready to eat.
The pickle can be used for up to 2 years after it is made. In my home, you will find pickles of many vintages; freshly made, 1-year old, 2-years old….. Each has its own specific use! 🙂
When making pickles, everything about you must be bone dry; your person, the vessels, and the environs.
must be raw, dark green, and hard. If you use mangoes that are even a little soft, your pickle will be spoilt. I cannot emphasize enough that everything must be
dry. Ensure that the fenugreek seeds are completely cooled before powdering them.
Ensure that the oil is completely cold before adding it to the pickle.
If you add hot ingredients, the water vapour they release is enough to spoil the pickle.
I normally take out as much pickle as I need in a separate bottle for everyday use.
Try not to open the bottles in which you store pickle for the long-term when it is raining or the atmosphere has high moisture content.
I love magai with just hot rice and gingelly oil, or then as a side dish to
perugu annam (curd rice) or (plain lentils with rice). mudda pappu annam