Magaya (also spelt as Magai), a popular Andhra fenugreek-flavoured mango pickle, can be transformed into a delicious chutney. Today, I present the recipe for Magaya Perugu Pachadi, a simple yogurt-based chutney that you can savour with Idli, Dosa, Upma and more.
In an earlier post, I had written about a pickle called Magai, 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. Magai Pachadi makes an excellent side dish/accompaniment for idli, dosa, upma, and the like. You can also eat it with rice.
What I love about Magaya Perugu Pachadi is that it is so easy to make. When we are in a rush, we just add Magai to curd and give it a good stir to make this pachadi; no onions, no tempering. 🙂
Tips to Make a Good Magai Pachadi
- For the best taste, mash the pickle well with your fingers or then in a grinder (like I did). This will help the Magai blend well into the yogurt.
- Magai, the pickle, has quite a bit of salt and so be careful while adding additional salt to the pachadi.
- The colour and flavour of your Magai Pachadi is entirely dependent on the pickle. If your pickle is less than a year old, the chutney will be redder and spicier. If you use older batches of pickle, you will get a slightly more brown colour and less spicier but tangier chutney. Either way Magaya Perugu Pachadi is always delicious.
- The chopped onions in Magaya Perugu Pachadi give it a nice crunch, but are entirely optional.
- The tempering is optional too.
Other Andhra Perugu Pachadi (Thayir Pachadi) You May Enjoy
- Teepi Magai Pachadi (Sweet Magai Chutney)
- Avakai Perugu Pachadi | Mango Pickle and Yogurt Chutney
- Potlakaya Perugu Pachadi | Snake Gourd Raita | Pudalangai Thayir Pachadi
- Kobbari Perugu Pachadi | Thengai Thayir Pachadi | Coconut and Yoghurt Chutney
- Velakkaya Perugu Pachadi: Andhra Wood Apple (Kavath or Kaith) Chutney
How to Make Magaya Perugu Pachadi
- In a bowl, beat 1/2 cup Curd till it is smooth.
- Grind 1 tbsp Magai with 1 tbsp water to a smooth paste in a grinder. You could also mash the Magai with your fingers or a spoon.
- Add the mashed Magai, 1/4 cup finely chopped onions to the beaten curd, and mix well. Add a little water if the pachadi is too thick.
- In a tempering ladle, heat 1/2 tsp oil.
- Add 1/4 tsp mustard seeds to the oil and wait till they sputter.
- Now add a few curry leaves and stir-fry for a few seconds.
- Add the tempering to the Magaya Perugu Pachadi and mix well.
- Serve Magaya Perugu Pachadi as a side dish with idli, dosa, upma, etc.
Recipe for Magaya Perugu Pachadi | Savoury Magai Pachadi with Yogurt
Magaya Perugu Pachadi | Magai Pachadi
Equipment
- A Bowl
- Spoon
- Grinder
- Tempering Ladle
- Chopping Board
- Knife
Ingredients
- 1 tbsp Magai
- 1 Cup Curds
- 1/4 Cup Onion (Finely Chopped; Optional)
- 1/4 tsp Mustard seeds
- 1/2 tsp Oil
- A Few Curry Leaves
- Salt to taste
- Water, as required
Instructions
- In a bowl, beat 1/2 cup Curd till it is smooth.
- Grind 1 tbsp Magaya with 1 tbsp water to a smooth paste in a grinder. You could also mash the Magai with your fingers or a spoon.
- Add the mashed Magaya, 1/4 cup finely chopped onions to the curd, and mix well.Add a little water if the pachadi is too thick.
- In a tempering ladle, heat 1/2 tsp oil.
- Add 1/4 tsp mustard seeds to the oil and wait till they sputter.
- Now add a few curry leaves and stir-fry for a few seconds.
- Add the tempering to the Magaya Perugu Pachadi and mix well.
- Serve Magaya Perugu Pachadi as an accompaniment to Idli, Dosa, Upma, and more.
Notes
- Both the finely chopped onions and the tempering are optional.
- Mash the Magai well before adding it to the beaten yogurt.
- You can store Magaya Perugu Pachadi in the fridge for 2-3 days.
- Magai Pachadi is best made with Magaya that is at least a year old.
My favourite pachadi to enjoy with Patoli and Gummidikaya Kura.