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Mamidi Turumu Pachadi

2 cups of grated raw green mangoes (washed, wiped dry and skinned)
2 tbsps red chilli pwd
1 tbsp mustard pwd (ava pindi)
1 1/2 tsps roasted fenugreek pwd (methi/menthi podi)
1 1/2 tbsps salt
4-5 tbsps oil (sesame/til/nuvvulu)
For popu/tadka/seasoning:
1 tsp mustard seeds
1 tsp split black gram dal - optional
1 tbsp channa dal (bengal gram) - optional
pinch methi seeds
2 dry red chillis
1/4 tsp asafoetida/hing/inguva
10-12 curry leaves
1/2 tbsp oil

Combine mango pieces, red chilli pwd, mustard pwd, methi pwd, salt and oil in a vessel.Heat 1/2 tbsp oil in a vessel, add mustard seeds and let them splutter.
Add methi seeds, dals, red chilli and stir fry till the dals turn red.
Add curry leaves and asafoetida and stir fry for a few seconds before turning off the heat.Pour this seasoning over the mango mixture and combine well. Store in a clean, dry bottle and refrigerate.This pickle can be eaten within two to three hours of preparation.


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