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Andhra Style Mamidi Allam Pachadi Or Mango Ginger
Andhra Style Mamidi Allam Pachadi Or Mango Ginger

Before you jump to Andhra Style Mamidi Allam Pachadi Or Mango Ginger recipe, you may want to read this short interesting healthy tips about {The Basics of Being Healthy. Getting A Healthy Eater

Getting A Healthy Eater

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We hope you got benefit from reading it, now let’s go back to andhra style mamidi allam pachadi or mango ginger recipe. To make andhra style mamidi allam pachadi or mango ginger you only need 19 ingredients and 4 steps. Here is how you achieve it.

The ingredients needed to prepare Andhra Style Mamidi Allam Pachadi Or Mango Ginger:
  1. Prepare 250 Mango Ginger
  2. Provide 150 grams tamarind
  3. Get 1 tsp red chilli powder
  4. Prepare 300 ml water
  5. Provide 150 grams jaggery grated (optional)
  6. Take 4 pods garlic peeled
  7. Take 1 tsp fenugreek or methi seeds
  8. Use to taste Salt
  9. Use 2 tbsp oil
  10. Provide For Tempering
  11. Take 4 tsp groundnut oil or any oil you have
  12. Provide 1 tsp mustard seeds
  13. You need 1 tsp cumin seeds
  14. Provide 1 tbsp split urad dal
  15. Get 1 tbsp chana dal
  16. You need 5 dried red chillies
  17. Take 1/2 tsp Hing
  18. Use 2 garlic cloves peeled
  19. Provide 1 sprig curry leaves
Steps to make Andhra Style Mamidi Allam Pachadi Or Mango Ginger:
  1. Scrape all the skin from the ginger and cut into roundels which is easy or any way you like and keep aside. - Grate the jaggery and keep aside. I did not add jaggery as I do not like my pickle to be sweet and both my Bhaiya and Bhabhi do not eat sweets. - Dry roast fenugreek/methi seeds and keep aside. - Boil tamarind in 300 ml of water until it is a thick sauce consistency. Let it cool down to room temperature.
  2. Heat the oil in a pan and add the chopped mango ginger pieces and sauté for 5 minutes or until the ginger is a bit soft. Remove and transfer to a plate and keep aside. - Add the 4 cloves of peeled garlic, roasted fenugreek/methi powder, red chilli powder to the sautéed mango ginger in a blender and make a smooth paste. Add the tamarind and the jaggery and blend again adding salt to get a smooth consistency.
  3. Transfer the Andhra Style Mamidi Allam Pachadi Or Mango Ginger to a mixing bowl. Tempering: In the same pan that you sautéed the ginger, add the 4 tbsp groundnut oil. Once hot, add the mustard seeds, cumin seeds, chana dal, split urad dal, dried red chillies, garlic cloves and saute till you hear all of them popping and spluttering. - Finally add hing/asafoetida, curry leaves and fry. Once the sizzling dies down, turn off the gas and pour it over the pachadi or ginger paste and mix well.
  4. Serve with hot steamed rice and drizzle some ghee or clarified butter on it. I like it with tempered and chilled curd rice and that’s how I eat it. - You can eat Andhra Style Mamidi Allam Pachadi Or Mango Ginger with dosa, upma, uttapam, bajji or if you are a bread person like my friend then spread it thinly over toast and enjoy.

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