I love Mammidikaya Nuvvula 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.
I had first posted this recipe in 2012 and am now updating it with new pics and better measures.
Mammidikaya Nuvvula Pachadi is a no-cook recipe (except for the tempering) and so is quite popular with me on hot summer days that I want to spend as little time as I can in the kitchen. It literally gets done in under 10 minutes and so can be a lifesaver on some days.
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 Mammidikaya Nuvvula Pachadi is mostly eaten with rice, it makes for a great side dish for Dosa and Idli as well.
Recipe for Mammidikaya Nuvvula Pachadi | Andhra Mango and Sesame Chutney
Mammidikaya Nuvvula Pachadi is a nutty and tangy raw mango and sesame chutney made in Andhra Pradesh. Easten with rice, it also tastes good with idli and dosa.
- 1 Cup Mammdikikaya, Chopped Raw Mango ~150 gms (See Notes)
- 1/4 Cup Nuvvulu, Til
- 3-4 Pachi Mirapakayalu, Green Chillies
- 2-3 Pinches Turmeric
- Salt to Taste
- 2 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 ldadle, 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 Mammidikaya Nuvvula Pachadi and mix well.
How to Make Mammidikaya Nuvvula Pachadi | Andhra Raw Mango and Sesame Chutney
- Wash and dry the mango.
- Peel the mango and cut into 1″ pieces.
- Add the mango pieces, sesame seeds, green chillies, salt, and turmeric to a chutney grinder.
- Add water as required and grind to the consistency of a thick paste.
- Take out the Mammdikiya Nuvvulu Pachadi in a bowl.
- Heat the oil and add mustard seeds.
- Wait till the seeds splutter.
- Add split red chillies and 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.
This pachadi is a great side dish for perugu annam (curd rice) or mudda pappu annam (dal rice, Andhra style).