Magaya Perugu Pachadi | Magai Pachadi
Magaya Perugu Pachadi is a simple chutney made by mixing mashed Magai, a popular Andhra Mango Pickle, into curds. I often make this chutney on busy or lazy days to serve with Idli, Upma, Dosa and more. In Andhra & Telangana, we also serve this chutney as a side to Mudda Pappu Annam (simple dal rice).
Equipment
- A Bowl
- Spoon
- Grinder
- Tempering Ladle
- Chopping Board
- Knife
Ingredients
- 1 tbsp Magai
- 1 Cup Curds
- 1/4 Cup Onion (Finely Chopped; Optional)
For Tempering (Optional)
- 1/4 tsp Mustard seeds
- 1/2 tsp Oil
- A Few Curry Leaves
Other Ingredients
- 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.
Adding the Tempering
- 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.