Mamidikaya Pachi Pulusu Recipe

Cooking Directions

• STEP 1.Peel and chop the raw mangoes into small pieces.
• STEP 2.In a pan, heat oil and add mustard seeds, fenugreek seeds, and curry leaves. Let them splutter.
• STEP 3.Add the chopped mangoes, tamarind pulp, jaggery, turmeric powder, red chili powder, and salt. Mix well.
• STEP 4.Add water and bring the mixture to a boil. Simmer for 10-15 minutes until the raw mangoes are cooked and the flavors are well blended.
• STEP 5.Remove from heat and let it cool. Serve the Mamidikaya Pachi Pulusu with steamed rice and ghee.
• STEP 6.For variation, you can add chopped onions and green chilies for a spicier version.

Cooking Tips

• Choose raw mangoes that are firm and slightly sour for the best flavor.
• Adjust the amount of jaggery and tamarind pulp according to your taste preference.
• You can store the leftover Mamidikaya Pachi Pulusu in the refrigerator for up to 2 days.

Storage and Serving

• Serve the Mamidikaya Pachi Pulusu with steamed rice and a dollop of ghee.
• You can also enjoy it as a refreshing soup on its own.
• Store any leftovers in an airtight container in the refrigerator.