Mukkala Pachadi
Ingredients:
Medium sized raw mango 1
Red chilli powder 2 tsp
Salt 2 tsp
Roasted fenugreek powder 1 ½ tsp
Refined cooking oil 4 tsp
Mustard seeds 1 tsp
Pinch of Asafoetida
Chop the mango into smallest slices without peeling the mango.
Add to the chopped mango with a tsp of oil, 2 tsp of red chilli powder and 2 tsp salt and mix well. Cover and marinate for half an hour.
Roast 2 tsps of fenugreek seeds (menthulu) and powder them.
After half an hour, add 1 and a half tsp of roasted fenugreek powder to the marinated mango and mix again. Keep aside.
Now in a kadai/pan heat 2 tsps of oil and add mustard seeds. Once they splutter switch the stove off and leave the oil to cool for 5 mins. Now add a pinch of asafoetida.
Add the above tempering to the mango and cover the lid immediately. After 2 mins remove the cover and mix well for the mangoes to absorb the tempering.
Mukkala pachadi is ready. Please store in a dry and moisture free place. Like Didir uppinkai, mukkala pachadi is also an instant pickle and is best when had fresh. However if stored in a dry and moisture free place and air tight container, it will come for 3-4 days
