Mamidikaya Kobbari Pachadi | Andhra Raw Mango and Coconut Chutney
Mamidikaya Kobbari Pachadi is a tangy, nutty raw mango and coconut chutney from Andhra Pradesh. Just mix a dollop of this pachadi and a little ghee or sesame oil with hot rice, and eat it at the start of the meal.
Ingredients
- 1/4 Cup Fresh Coconut Pieces (~40 gms)
- 1/4 Cup Raw Mango Pieces (~50 gms)
- 2 Tbsp Udad Dal
- 3 Hot Red Chillies
- Salt to Taste
- 1/8 tsp Turmeric
- 1/2 tsp Oil
For Tempering
- 1/4 tsp Mustard seeds
- 1 Red Chilli
- 1/2 tsp Oil
Instructions
- In a small kadai or ladle, heat 1/2 tsp oil.
- Add udad dal and stir-fry till golden brown.
- Add red chillies and stir-fry for 5 secs.
- Transfer to a plate and let the dal and chillies cool.
- Grind together the coconut pieces, mango pieces, fried udad dal, red chillies, salt, and turmeric into a coarse paste using some water.
- Transfer the Mamidikaya Kobbari Pachadi in a bowl.
The Tempering
- In a ladle, heat 1/2 tsp oil.
- Add mustard seeds and wait till they crackle.
- Add red chilly and stir-fry for a few seconds.
- Add the tempering to the Mamidikaya Kobbari Pachadi.
- Mix well.
- Serve the pachadi with hot rice and some sesame oil.
Notes
- Use sour (khatta) raw mangoes, else this pachadi will be bland.