This Mango ginger relish is our new found addiction. Ever since my neighbor and friend gave me a bowl of her freshly made, lip smacking pachadi, I have not been able to stay away from it for long. I seem to have this with idlies, dosas, rice and everything you can think of. That's how addictive this pachadi is.
Pachadi is nothing but South Indian Pickle that is used as a side dish. To put it in simple terms, Pachadi is nothing but food that is pounded in a mortar and pestle. This Andhra styled pickle is almost always spicy and the vegetables are either raw or sautéed in oil for a delicious flavour.
The mamidi allam or the Mango ginger is actually a spice that has the goodness of Ginger as well as Raw mangoes. It has the appearance of ginger but tastes like raw mangoes. However, you will be surprised to know that this rhizome is neither related to mangoes or ginger. It actually belongs to the family of turmeric. Fascinating. Isn't it??
This recipe is was given to me by Sailaja. Sailaja is a neighbor and a dear friend and a lovely soul, who also makes the best pickles and pachadis in the world. She not only gave me the recipe but also taught me the correct method to make it. How sweet is that?
This rich, dark relish which has a hint of raw mangoes can make a great last minute accompaniment to idlies, dosas, rice and even poppadoms. This pachadi is so delicious, that your tastebuds are sure to tingle.
Mamidi allam pachadi recipe:
Preparation time: 10min
Cooking time: 10mins
Mamidi allam or Mango giner- 14pieces, peeled and roughly chopped
Urad dal or split black gram- 2tbsp
Peanut oil- 4tbsp
Mustard seeds- 1-1/2 tsp
Fenugreek seeds- 1/4tsp
Red chilies- 8-10, adjust to taste
Asafetida- A pinch
Salt to taste
- Add just enough hot water to the tamarind and let it stand for a few minutes till it is soaked and softened. Let the tamarind cool before extracting the pulp and setting aside.
- Heat oil in a pan and add the mustard seeds. Once they crackle, add the Split black gram and fenugreek seeds and fry till they turn brown.
- Add the red chilies and fry till it turns crisp. Take the mixture off the heat and set aside to cool.
- In the same pan, add the chopped mango ginger and fry for few seconds and set aside.
- In a blender jar, grind the cooled Black gram mixture to a coarse powder. Then, add the fried mango ginger pieces, tamarind pulp, salt, Jaggery and sugar and blend to smooth paste.
- Transfer the ground pachadi to an airtight container. This pachadi stays fresh for up to two weeks in a refrigerator.