Kobbari-Mamidikaya Pachadi – Coconut-Raw Mango Chutney
The podi (spice powder), pachadi (type of chutney) and the pickle form an integral part of Andhra cuisine and no Andhra vegetarian meal is complete without them. Other than the famous traditional Andhra Avakai (Mango Pickle), Andhra cuisine also boasts of an assortment of pachadis, one of them being Pachi Mamidikaya – Kobbari Pachadi. Raw
Kobbari-Mamidikaya Pachadi – Coconut-Raw Mango Chutney
Ingredients
11Instructions
- 1
Grind the coconut, mango pieces, sautéed green chillies and salt to a coarse paste by adding little water. A stone mortar is recommended to crush them but you can use a blender too. (The flavor of the stone crushed mamidi pachadi is far more superior to the blender-ground pachadi)
- 2
Heat oil in a small pan. Add the mustard seeds and let them splutter. Add the split black gram and let it brown. Add the curry leaves and dry red chilli and toss them till the flavors come out.
- 3
Turn off heat and add the asafoetida and pour immediately to the ground mango-coconut pachadi and combine.
- 4
Serve with hot steamed rice and ghee. You can also serve with dosas and idlis.
About This Recipe
The podi (spice powder), pachadi (type of chutney) and the pickle form an integral part of Andhra cuisine and no Andhra vegetarian meal is complete without them. Other than the famous traditional Andhra Avakai (Mango Pickle), Andhra cuisine also boasts of an assortment of pachadis, one of them being Pachi Mamidikaya – Kobbari Pachadi.
Raw Mango-Coconut Chutney, is a very simple recipe that is easy to make, healthy and flavorful. This authentic pachadi, one of Andhra’s raw cuisine side dishes, is traditionally ground in a stone mortar and served with steamed white rice and ghee, tastes the best, the day its prepared unlike few other pachadis that have a longer shelf life.
This humble pachadi with a tangy-sweet flavor due to the mango and coconut and subtle spice taste of the green chillis, is prepared by grinding raw mango pieces with grated fresh coconut and green chillis and infused with a seasoning of mustard seeds, fresh curry leaves and asafoetida.
