Magai Perugu Pachadi

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Magai Perugu Pachadi
Magai Perugu Pachadi

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.


  1. Maagai – 2 tbsp
  2. Curds – 1 Cup
  3. Onion (optional) – 1/2 small
  4. Mustard seeds – 1/4 tsp
  5. Oil – 1 tsp
  6. Salt to taste


  1. If you are using onions, finely chop 1/2 a small onion.
  2. In a bowl, beat curds till it is smooth.
  3. With your hand, mash the Magai or grind it to a smooth paste in a grinder.
  4. Add Magai, salt, and onions to the curd.
  5. Mix well.
  6. Add a little water if the pachadi is too thick.
  7. In a ladle, heat the oil.
  8. Add mustard seeds to the oil and wait till they sputter.
  9. Add the oil and mustard seeds to the pachadi.
  10. Mix well.
  11. 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.

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