MAMIDIKAI ROTI PACHADI...

easy to prepare raw mango pachadi recipe, seasons special...

TIME TAKEN: 15 – 20 MINS.

INGREDIENTS:

RAW MANGO	1 CUP (FINELY CHOPPED)
RED CHILI’S	15 - 20
FENUGREEK SEEDS	1 TSPS.
MUSTARD SEEDS	1 TSPS.
OIL	1 TSPS.
SALT	TO TASTE
GARLIC CLOVES	5 – 6
FOR TEMPERING:
MUSTARD SEEDS	½ TSP
BENGAL GRAM	½ TSP
BLACK GRAM	½ TSP
CURRY LEAVES	AS DESIRED
HING POWDER	A PINCH

NOTE:  I HAVE USED A GRINDING STONE TO PREPARE THIS PACHADI AS THIS PARTICULAR RECIPE IS BEST TASTED WHEN GRINDED IN A GRINDING STONE. YOU CAN FOLLOW THE SAME PROCEDURE AND GRIND IT IN A MIXER GRINDER.

METHOD:

 Ø  Heat oil in a kadai, add red chili’s and fry till crispy and brown. Now add fenugreek seeds, mustard seeds and roast them and off the gas and allow them to cool.

 Ø  Add salt and grind the roasted red chili’s, into fine powder and add chopped raw mango pieces and grind them roughly as shown in the pic bellow. And add garlic cloves and grind them roughly.

 Ø  Heat oil in a kadai, temper mustard seeds, black gram seeds, and Bengal gram seeds and curry leaves and fry them. Add hing stir it, add the grinded mango pachadi stir it and off the gas.

Serve it with hot rice along with ghee…

SUGGESTIONS:

 ü  Can be stored in refrigerator for 4 – 5 days.

 ü  Use a clean and dry spoon to serve the pachadi so that it will stay fresh for longer time.

 ü  Store it in an air tight container.