Mamidikaya Nuvvula Pachadi - Raw mango sesame seeds chutney

Mamidikaya nuvvula pachadi is an Andhra style raw mango chutney preparation with sesame seeds which is a delicious side dish with steaming rice.  The Mamidikaya nuvvula pachadi is a traditional Andhra chutney made with fresh grated raw mango and roasted sesame seeds.  Raw mango is called as Mamidikaya in telugu and sesame seeds called as nuvvulu in telugu and the chutney is called as pachadi.  The Raw mango is extensively used in Andhra cooking both in vegetarian as well as non-vegetarian dishes.  Some of the few popular raw mango dishes in Andhra pradesh are Mamidikaya Pappu,  Andhra Avakaya,  Mamidikaya kobbari pachadi,  mamidikaya pesara pachadi, mamidikaya perugu pachadi etc.

Roasted sesame seeds is the main ingredient which gives the pachadi all its flavour.  Red chillies are added in tempering along with cumin seeds and curry leaves.  Please use mangoes that are not too sour.  The mangoes should have sweet-tart flavour.   It is very simple to prepare this mamidikaya nuvvula pachadi and the only preparation is peeling, grating the raw mango and roasting the sesame seeds and spices.  This pachadi goes well with steaming rice and a dollop of ghee.  Now let us see how to make the Mamidikaya nuvvula pachadi.

Ingredients :

• Raw mango - 1 medium size, peeled and grated ( approx 1 heaped cup )
• Sesame seeds - 1/2 cup, dry roast on low flame for 6 mins, cool and grind to powder
• Turmeric powder - 1/4 tbsp
• Mustard seeds - 1/2 tbsp crushed to fine powder
• Fenugreek seeds ( menthulu ) - 1/4 tbsp, dry roast till red and crushed to fine powder
• Salt  for taste

For tempering :

• Oil -  4 tbsp
• Mustard seeds - 1/2 tbsp
• Cumin seeds - 1 tbsp
• Dry red chillies - 6 to 7, tear and de-seed
• Asafoetida - a pinch
• Curry leaves - 2 springs

How to make mamidikaya nuvvula pachadi:

• Heat oil in a heavy bottomed vessel, once hot, add the mustard seeds and allow to splutter. Add the cumin seeds, asafoetida, red chilies, and curry leaves and mix.
• Immediately add the grated mango and turmeric powder and mix. Cook on low-medium flame for 7-8 mins without a lid or till oil separates.
• Add the sesame seeds powder and mix and continue to cook on low flame for a min. Add the mustard seeds powder, methi powder, and salt, mix well and turn off heat.
• Remove to a serving bowl and serve with steamed rice and ghee. It stays good at room temperature for at least two days. You can refrigerate it for a few days.

Serve with hot steaming rice and a dollop of ghee...

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