I love Mamidikaya Nuvvula Pachadi because it combines two of my favourite ingredients; sesame (nuvvulu) and unripe mango (mamidikaya). This pachadi has a nutty and tangy flavour, and can be spicy as well, if you add enough green chillies.
I had first posted this recipe in 2012 and am now updating it with new pics and better measures.
Mamidikaya Nuvvula Pachadi is a no-cook recipe (except for the tempering) and so is quite popular with me on hot summer days when I want to spend as little time as I can in the kitchen. It literally gets done in under 10 minutes and so is my go to chutney.
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. While Mamidikaya Nuvvula Pachadi is mostly eaten with rice, it makes for a great side dish for Dosa and Idli as well.
- Use mango that are sour; only then can you enjoy the true taste of this chutney. Typically such mangoes are dark green in colour, roundish is shape and hard. Do use dark green and thin green chillies that are hot and spicy. Otherwise, the pachadi will be very bland.
- This pachadi is a great side dish for perugu annam (curd rice) or mudda pappu annam (dal rice, Andhra style).
Do try my recipe for Mamidikaya Kobbari Pachadi | Andhra Mango and Coconut Chutney.
Recipe for Mamidikaya Nuvvula Pachadi | Andhra Mango and Sesame Chutney
Mamidikaya Nuvvula Pachadi | Andhra Mango and Sesame Chutney | Kairi Til Chutney
- 1 Cup Mamidikaya, Chopped Raw Mango (~150 gms)
- 1/4 Cup Nuvvulu, Til (~ 45 gms)
- 3-4 Pachi Mirapakayalu, Green Chillies (Use spicy ones)
- 1/4 tsp Turmeric
- Salt to Taste
- 1 tsp Nune, Oil (Sesame Oil Preferred)
- 1 tsp Avalu, Mustard Seeds
- 2 Endu Mirapakayalu, Dried Red Chillies
- 4 to 6 Curry Leaves
- Peel and chop the mango to small pieces.
- Grind the mango, sesame, turmeric, salt, and green chillies to a not-too-smooth paste with some water.
- In a ladle, heat the oil.
- Add the mustard seeds and wait till they splutter.
- Add the red chillies and curry leaves.
- Stir-fry for a few seconds.
- Add the tempering to the Mamidikaya Nuvvula Pachadi and mix well.
How to Make Mamidikaya Nuvvula Pachadi | Andhra Raw Mango and Sesame Chutney | Kairi
- Making the Mango Sesame Chutney
- Wash and dry the mango.
- Peel the mango and cut into 1″ pieces.
- Now add the mango pieces, sesame seeds, green chillies, salt, and turmeric to a chutney grinder.
- Adding a little water at a time (as required), grind the ingredients into a thick chutney with a slightly coarse consistency. Traditionally, we do not grind the chutney into a very smooth paste.
- Transfer the Mamidikaya Nuvvulu Pachadi in a bowl.
- Add the Tempering
- Heat the oil and add mustard seeds.
- Wait till the mustard seeds start to crackle.
- Next, add the split red chillies and curry leaves, and fry for a few seconds.
- Add the tempering to the pachadi.
- Mix well.
- Serve the Mango Sesame Chutney with hot rice, idli or dosa.