Mamidikaya Turumu Nilava Pachadi is Andhra-style grated mango pickle or Mango Thokku. In this version, the grated mango is sun-dried and so this version of Mango Thokku lasts for more than a year.
Cuisine Andhra, Indian, Karnataka, South Indian, Tamil Nadu, Telangana
Equipment
Large Steel Vessel
Large Kadhai
3 Ltr Glass or Ceramic Bottle
Steel Spatula
Ingredients
1.5kgGrated MangoSee notes
1tbspTurmeric
1/2CupSalt~150 gms
1tbspRoasted Fenugreek Powder~12 gms
3tbspMustard Powder~20 gms
150gms Red Chilli Powder
350mlSesame Oil
Tempering
1tbspMustard Seeds
4 to 5Red Chillies
1/4tspAsafoetida
Instructions
Getting the Mango Ready
In a large and completely dry steel vessel, mix together the grated mango, 1 tbsp turmeric and 1/4 cup salt.
Transfer this mix into a completely dry and sterile glass or ceramic bottle, and close the lid.
Let the grated mango pickle in salt for 2 days. In this time, the juice will also separate from the mango.
On the 3rd day morning, squeeze all the juice from the grated mango and set aside.
Spread the grated mango on a large plate, plastic sheet or cotton cloth and sun-dry till completely dry. My mango dried completely in about 10 hours on a 35C day.
At the same time, transfer the juice into a wide mouthed vessel and let it sundry along with the mango.
Other Preparations (Just before you mix the pickle)
Dry roast the methi seeds till they change colour.
Let them cool and then grind to a coarse powder.
Grind the mustard seeds to a coarse powder.
Getting the Oil Ready
In a large kadhai, heat the oil.
Add 1 tbsp mustard seeds and wait till they splutter.
Turn off the heat, and then add 3-4 red chillies and asafoetida.
Let the oil cool a bit and then add all the chilli powder. Mix well.
Let the oil-chilli powder cool to room temperature. Takes about 30 to 45 minutes.
Making the Mamidikaya Turumu
Transfer the dried mango into a large vessel.
Add the juice, fenugreek powder, mustard powder, and 1/4 cup salt.
Mix well and set aside so that the juice is reabsorbed into the mango.
When the oil has reached room temperature, add to the mango and mix well.
Transfer the Mango Thokku to the glass bottle you used earlier.
Seal the bottle and let the thokku pickle for two weeks.
Notes
Savouring the Mango Thokku
Mix with rice topped with sesame oil.
Serve with dosa.
Serve as a side to dahi rice.
Tips for choosing mangoes for this pickle.
Choose large, very firm, dark green mangoes.
If the mangoes are soft or juicy to start with, then the mango pickle will spoil because of excess moisture.
2 kgs of whole mango yields about 1.4 kg to 1.6 kg grated mango.