Mamidikaya Perugu Pachadi / Raw Green Mango Yogurt Dip (South Indian Recipe)
Green Mango Perugu Pachadi / Kairi Dahi Chutney, is a summer special South Indian Andhra recipe, easy to make and healthy when taken during hot season. Recipe below has step wise pics and tips.
Equipment
- 1 Small Frying pan (for stove-top method)
- 1 Blender/ Spice Grinder/ Mixie.
Ingredients
- 2 count Raw Green Mango / Mamidikaya (small size)
- 1 cup Homemade Curd / Plain Yogurt
- 7 to 8 count Green Chillies
- 3 tablespoons Cooking Oil
- 1 handful Fresh Coriander Leaves
- 1 teaspoon Salt (or as per taste)
- 4 tablespoons Water
- 1¼ teaspoon Mustard Seeds / Avaalu
- ¼ teaspoon Jeera / Whole Cumin Seeds
- ¼ teaspoon Turmeric Powder / Pasupu
- ¼ teaspoon Hing / Inguva / Asafoetida
- 2 count Dry Red Chillies
Instructions
- Wash and peel the raw mangoes, chop them finely into small pieces.I have used 2 small mangoes shown above.
- In a spice blender / mixie jar, take a teaspoon of mustard seeds, green chillies and half of coriander leaves. Add 4 tablespoons of water and grind to fine paste.
- Put a sauce pan on stove top under medium flame, add the cooking oil and let it heat.Add the turmeric powder, cumin seeds / jeera, hing / inguva and ¼ teaspoon of mustard seeds. Let them splutter.Slit the dry red chillies into half and add.
- Transfer all the mango pieces and salt into the pan. Close with lid and let them soften.Later, open the lid let the water evaporate.
- Add the curd / yogurt, grind paste and remaining coriander leaves to the pan. Give a stir, switch the flame off. Done!!
Notes
Please see the MAIN POST for recipe with step wise pics, tips & short video!