Hey everyone, hope you’re having an amazing day today. Today, I’m gonna show you how to prepare a distinctive dish, magai pachadi (raw mango pickle small pieces). It is one of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Magai or Magaya is a mango pickle from Andhra Pradesh in which sun-dried mango pieces are pickled with fenugreek, mustard, and chilli powders. For Mammidikaya Thokku, we use sun-dried, grated mango, which has been marinated in salt and turmeric. In this pickle, we use only small. Raw mango pachadi, is a traditional sweet made on Tamil new year day.
Magai pachadi (raw mango pickle small pieces) is one of the most favored of current trending foods on earth. It’s appreciated by millions every day. It is easy, it is quick, it tastes yummy. They’re nice and they look wonderful. Magai pachadi (raw mango pickle small pieces) is something that I’ve loved my whole life.
To begin with this particular recipe, we must first prepare a few ingredients. You can cook magai pachadi (raw mango pickle small pieces) using 10 ingredients and 5 steps. Here is how you cook that.
The ingredients needed to make Magai pachadi (raw mango pickle small pieces):
- Get 3 large raw mangoes peeled and diced into small pieces
- Make ready 3/4 cup Til oil
- Get 3 tbsp Rai powder
- Get 5 tbsp Red chilli powder
- Take 2 tbsp Turmeric
- Get 5 tbsp Salt
- Get 1 tbsp Rai
- Prepare 1/2 tsp Hing
- Prepare 1/2 tsp Methi powder
- Take As needed Kadi patta leaves
Mango Pickle Recipe: It's the season of mangoes and summer is hot favorite for mango pickles. Many of the varieties can be made using the dried mangoes like Bellam Avakaya, Nuvvu Avakaya, Allam vakaya, Palli Avakaya, Pesara Avakaya, Mukkala pachadi and Maagaya. Mamidikaya mukkala pachadi aka raw mango pickle or instant mango chutney is a must eat in summer. Take raw mangoes and wash them well.
Steps to make Magai pachadi (raw mango pickle small pieces):
- Take the diced raw mangoes and dry them spreading In a plate for sometime
- To the mangoes pieces add salt red chilli powder turmeric Rai powder mix and keep aside
- Take a pan heat oil then add Rai hing methi powder and kadi patta. Let it flutter and turn off the heat
- Let the oil cool down to it add the mango pieces mixture
- Store in a glass jar and consume after three days
Mamidikaya mukkala pachadi aka raw mango pickle or instant mango chutney is a must eat in summer. Take raw mangoes and wash them well. Pat dry with a dry napkin and keep aside. Keeping the skin intact, cut into small pieces removing the seed inside. It is prepared with raw mango.
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