Mamidikaya perugu pachadi, green mango yogurt chutney andhra style

Mamidikaya perugu pachadi is a raw mango chutney, an Andhra style preparation that is yogurt based and tempered with Indian spices makes for a great side with rice.

Mamidikaya perugu pachadi is a traditional, Andhra style, spiced raw mango & yogurt. A regular everyday summer recipe that is prepared as part of a typical South Indian or Andhra thali that includes...

Mamidikaya is a simple, straightforward vegetarian recipe where peeled, raw mango piece sauteed in spices , before being combined in smoothly beaten yogurt or curd. Usually, herbs, spinach, vegetables like tomato, okra, eggplant, raw plantain, beetroot, carrot and the likes are used to make perugu pachadi or tempered spiced yogurt based chutney. The vegetable is pre-cooked before combining it with creamed yogurt. Today, we are using raw mango that is not too sour and few shallots in place of vegetables. A tempering of mustard seeds, split gram dal, dry red chilies, asafoetida and curry leaves lend a perfect flavor and aromatic touch to the pachadi. You will find the chutney is high on ‘tartness’ with a subtle touch of spice. Ensure you use fresh thick yogurt that is not sour.

It makes for a quick and easy chutney on days you are rushed for time and want to make the most of the seasonal raw green mangoes.

There is another version of the mamidikaya perugu pachadi where fresh coconut and green chili are ground to a paste and added to the beaten yogurt.

Ingredients

• Yogurt - 1 1/2 cups, fresh and beaten till smooth
• Raw mango - 1, medium size, peeled and chopped
• Shallots - 4, peeled and chopped (sambar onions) [optional]
• Green chilies - 2, finely chopped
• Turmeric powder - 1/4 tsp
• Salt to taste
• For tempering:
• Mustard seeds - 1/2 tsp
• Split gram dal - 1 tsp
• Dry red chilies - 2, tear and de-seed
• Asafoetida - 1/2 tsp
• Curry leaves - 2 sprigs
• Oil - 1 tbsp

Method

1. Heat oil in a wide cooking vessel, once hot, add mustard seeds and allow to splutter. Add urad dal and allow to turn red. Add the dry red chilis, asafoetida, curry leaves and saute for few seconds.
2. Immediately add the chopped shallots and green chilies and saute for 3 mins.
3. Add the chopped mango pieces and turmeric powder and saute for 3 mins. Sprinkle little water, add salt to taste, place lid and cook on low-medium heat for few mins or till the mangoes turn soft. Turn off heat and cook the mixture.
4. In a bowl, beat the fresh yogurt till smooth. Add 1/4 cup water and mix well. Add the cooled, cooked mango mixture to the yogurt and mix well. Adjust salt if required.
5. Garnish with fresh coriander. Chill the pachadi till serving time.
6. Serve with steamed rice or roti.

Tips

• Use mangoes that are not too tart.
• Use fresh, thick yogurt that is not sour.
• Coriander leaves is optional though curry leaves are essential for the pachadi.