Mamidikaya Pulusu – Raw Mango In Tamarind Sauce


Sometimes we get carried away with a particular seasonal food or ingredient and end up preparing different varieties or variations of it more often than usual. During the summer season, I am obsessed with mangoes – both, raw and ripe and can never get tired of them.

Today, I’m sharing with you an unforgettable summer fare delicacy prepared from raw mangoes that are not tangy but have more of a sweet flavor. The best choice for preparing this pulusu is Thotapuri (Collector kaya) or Banganpalli variety of mangoes.

Thotapuri, Collector kaya

The combination of mango-tamarind-jaggery is simmered in a onion-spice base to give a magnificent red colored sauce with a distinctive taste. This astounding pulusu delivers the flavors I crave for along with hot steamed rice and mudda pappu. A handsome and satisfying meal one would want to serve loved ones and friends.

Mamidikaya Pulusu

  Prepare time:
 Cook:
 Serves: 2

 Main Ingredients:

  •  raw mango

 Ingredients

  •   1 mango (thotapuri variety), skin, de-seed and cube
  •   1 drumstick, cut into 2 inch pieces (optional)
  •   2 medium sized onions, finely chopped onions
  •   2 green chillis
  •   14 -15 curry leaves
  •   1 tsp red chilli pwd (adjust)
  •   1-1 1/2 tbsp jaggery, grated (adjust)
  •   small lemon sized tamarind ball, extract pulp
  •   salt to taste
  •   coriander leaves for garnish
  •   1/2 tbsp oil
  • For poppu/tempering/tadka:

  •   1/2 mustard seeds
  •   1/4 tsp methi seeds
  •   1/2 tsp cumin
  •   1 dry red chilli, de-seed and tear
  •   big pinch asafoetida

Method for making Mamidikaya Pulusu

Heat oil in a pan. Add mustard seeds and let them pop, add the cumin, methi, red chillis and asafoetida and toss for a few seconds till the flavors come out but dont burn them.
Add the curry leaves, onions, green chillis and saute till the onions turn transparent. Add the chilli pwd and salt and combine.
Now add the mango cubes and drumstick pieces and cook for 2-3 mts, combining them often, on medium heat.
Add the grated jaggery and cook for another minute. Add the tamarind pulp along with two cups of water.
Pressure cook upto one whistle and turn off the flame. Once the pressure is released, open the lid and see if the mango has been cooked and turned soft. If not, let it cook uncovered till the mango pieces turn soft. Once cooked, garnish with coriander leaves.
Serve with hot steamed rice.

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  • http://spicyandhra.blogspot.com padmaja

    Hi Sailu!!
    I never heard of this recipe and its looks so delicious!!
    Wish i had those raw mangoes with me!!I knew only mango dal

  • http://lata-ravi.blogspot.com Lata

    Wow, it sound so yummy. I never heard of this recipe before and I feel like trying it but we don’t get Totapari here. Next summer, I am planning to go to India during the Mango Season. It’s been so long since I have had those mangoes.

  • http://luv2eathate2cook.wordpress.com archana

    It is an unusual recipe. Never thought of teaming raw mango with tamarind. But I think totapuri (raw) are less sour. It is a nice entry for RCI event.

  • Asha

    Not fair, not fair!!!!:)
    Love the looks of it. I might try this with semi ripe Mangoes. Of course, it doesn’t taste the same but what can I do? ;D

  • http://sreelus.blogspot.com Sreelu

    Sailu,

    Nooru uruthundi, wow collector kayalu, used to eat them with our pocket money every day at school. Chala bagundi recipe maku sari pothundi cause maku dorikevi anni sweet variety mangoes

  • http://hotandsweetbowl.blogspot.com/ Sukanya

    This is looking great. Mouthwatering recipe. Nice pictures.

  • http://cookingpleasures.blogspot.com Meena Kandlakuti

    Hi sailu,

    Bangerapalli mamidikaayalu…we are just waiting to eat them. I enjoyed them from our farm in the past. But now we are not so lucky to have them.Your photographs are too good. Thanks for sharing such a lovely recipe

  • sudha

    Hi Saila,
    Thanks for sharing wonderful tasty recipes through your blog. Glad to meet a fellow vizag mate:)

    When I saw this recipe, couldn’t wait to try. Made it today’s lunch. Excellent and delicious!! The only variation was I used pineapple pieces instead mango. I didn’t have mango ready…so the swap. But nevertheless, it was very tasty and thanks again for the inspiration:)
    Sudha

  • http://www.talimpu.com anusharaji

    nooru oorupoye recipe
    ikkada drumsticks dorakaledu 🙁
    i simply luv ur recipe
    thx 🙂

  • http://neivedyam.blogspot.com/ Sharmi

    I don’t have drumsticks, can I add something else as a substitute or just do with mangoes. lovely picture.

  • http://www.tastesofguyana.blogspot.com Cynthia

    Oh Sailu,

    You have my mouth watering all the way here in Barbados. Drumsticks and mango in tamarid sauce with steamed white rice! Hold on, I’m on the next plane. This is seriously great, tasty food. Thanks for making it. At least, I can eat it virtually.

  • http://madhusvantalu.wordpress.com madhavi

    mamidikaya pulusu nooru vurutoonde sailu. mee recipes antaa chala baguntaayi.

  • http://ladybluemarble.blogspot.com Vani

    Sailu, just yesterday, my friend was mentioning about this. Looks very delicious.
    -Vani

  • Anupama

    Will we ever get Thota puri/Collector Kaya in the United States? Is it only in Vizag? My grandmother used to make the best bellam pachadi during the summer months. She has passed and I know that my atta has her recipe. I just need your help, Sailu. Can we make something similar to this?? Can we make a Sweet pickle close to the pachadi/Avakai that my grandmother use to make. Please let me know. Anyone from Vizag that can help me with this recipe in the states! I would so appreciate it. I was born and raised here and I am trying to get a recipe to try this summmer that is CLOSE to the bellam pacahdi/avakai she use to make. She set it in the sun and all these other preperations. PLEASE let me know what that recipe is and if there are other ways to make it with the mangos in the states. Thank you so much~ Anupama.