Mamidikaya Pesara Pachadi Recipe

Ingredients

• 1/2 Cup Moong Dal ((split yellow mung lentils))
• 1/2-3/4 Cup Raw Mango, peeled and chopped ((depends on the sourness of the mango))
• 4 Dried Red Chilies
• 1/2 Teaspoon Cumin Seeds
• 1 Teaspoon Oil
• Salt to taste
• 1/4 Teaspoon Mustard Seeds
• 1/4 Teaspoon Urad Dal
• 1 Sprig Curry Leaves
• 1 Dried Red Chili
• 1.5 Teaspoons Oil
• A pinch of Hing

Instructions

1. 1

   Add a teaspoon of oil in a pan on a low flame. Add the moong dal and roast, stirring continuously. When the lentils are golden brown, add the cumin seeds and roast for a few seconds until aromatic.

2. 2

   Transfer the roasted moong dal to a plate and set aside to cool.

3. 3

   In the same pan, add and roast the red chilies for a few seconds. Let them cool completely.

4. 4

   Once all the roasted ingredients are cooled, transfer them to a mixer jar. Pulse and grind to a coarse powder.

5. 5

   Add the chopped raw mango pieces and the required salt to the jar. Add a little water and grind it to a coarse paste. Do not make it too smooth.

6. 6

   Remove the chutney to a serving bowl.

7. 7

   To prepare the tempering, heat the oil in a small pan and add mustard seeds and urad dal. Let them splutter and lightly golden. Add the curry leaves, hing and dried red chili and fry for a couple of seconds.

8. 8

   Pour the tempering over the chutney and mix well.

9. 9

   Serve with hot steamed rice and ghee.