In an earlier post, I had written about a pickle called Magaai or Magaya, which is made with sun-dried raw mango pieces. Well, trust Andhras to make a pachadi/chutney out of a pickle!
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.
- Mix well.
- 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.
- Mix well.
- Serve as a side dish with idli, dosa, upma, etc.
Eat with rice.
Serve 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.