Living in Consciousness ~ Indi(r)a’s Food and Garden Weblog

Maamidi Thurumu Pacchadi

Grated, Green Mango Pacchadi

Ugadi is just around the corner. So, it’s mango time at my home and I made thurumu pacchadi in advance for festival day meal on Ugadi. The preparation took about 20 minutes. Very easy, a delight to the senses, I like this pacchadi very much.

Mango Thurumu (Grated Unripe Mango)
Maamidi Thurumu (Maamidi = Mango, Thurumu = Grate)

(makes about two cups of pacchadi)

Green, Unripe Mango:
Take one extremely firm, unripe mango of medium size. Wash. Lightly peel and remove the skin. Using a grater, grate the mango until you reach the seed on all sides, like shown in the photo above. Mango gratings came about two cups for me.

MethiMustard Seasoning:
Heat a cast-iron skillet. Add and dry-roast without oil:
one teaspoon each – methi seeds and mustard seeds to two minutes.
4 Indian variety, dried red chillies to pale brown.
Take them all in a mixer or spice grinder. Add half-teaspoon salt. Grind to fine powder.

Popu or Tadka:
In a tiny pan, heat a teaspoon of peanut oil. When oil is hot, add and toast in this order, constantly stirring:
6 half-inch pieces of dried red chillies to pale brown
8 curry leaves to golden
¼ teaspoon of urad dal to red color,
A pinch each – cumin and mustard seeds
When seeds start to pop, add a pinch of asafetida (hing, inguva)

Putting Together the Mango Turumu Pacchadi:

1. Take mango gratings in a vessel. Add the methimustard seasoning. Combine well.

2. Add the toasted tadka ingredients to the mango gratings. Mix thoroughly.

3. Store the pacchadi in a clean jar. Stays fresh for two to three days upto a week, and traditionally we do not refrigerate. Just don’t use wet spoons.

Mango turumu pacchadi tastes wonderful when mixed and eaten with rice and dal or sambar.

Mango Pacchadi
Mango Thurumu Pacchadi for Ugadi

Recipe Labels:
Amma, Traditional India-Vegan, Vitamin and Mineral Rich food

Posted by Indira©Copyrighted in Amma & Authentic Andhra,Mamidikaya (Green Mango),Methi, Kasuri Methi,Mustard Seeds (Aavalu) (Friday April 4, 2008 at 4:30 pm- permalink)
Comments (11)

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11 comments for Maamidi Thurumu Pacchadi »

  1. Indira,
    Looks too good. Where did you find curry leaves? Amma makes something similar-grated mango,green chillies with lime juice.


    Comment by Sarada — April 4, 2008 @ 6:19 pm

  2. Indira,

    This looks yummy. I still need to go shopping for Ugadi.

    Comment by Anitha — April 4, 2008 @ 6:29 pm

  3. Hi Sarada, I saved some for the festival. I heard that US imposed a ban on curry leaves, is that true?

    Me too, Anitha. I have planned to go on Sunday.

    Comment by Indira — April 4, 2008 @ 9:21 pm

  4. Just yesterday at the Sabji Mandi I was thinking what to make next with the big, green mangoes that they were selling.
    Thanks for answering my question so soon. I am going to get them right away!
    Is there a way to preserve this pacchadi in oil for longer durations, say a month or so (like pickle)?

    Hi Roma, it could stay fresh for a month or so, if the amount of oil is increased to 2 or 3 tablespoons, and salt to another teaspoon. Also, always use dry spoon or utenstils to handle the pacchadi.

    Comment by Roma — April 4, 2008 @ 10:53 pm

  5. Heard about the curry leaves ban from Mayuri. Looks like we have to do without…all those twigs that were taken for granted…sigh!!

    I know.:) Now, we have to look for people who grow karipatra plant in their backyards. 🙂
    – Indira

    Comment by Shobana — April 5, 2008 @ 1:19 am

  6. Hi Indira,

    I ate this at a friend’s house and have been looking for a recipe ever since. Thanks for the awesome instructions and photos.
    One question though – there seems to be a ban on curry leaves in the US. Where did you get yours?

    Hi Chakli: Thanks.
    I am a curry leaf hoarder. A habit I got from living for few years in a small town with no Indian grocery.:)

    Comment by Chakli — April 5, 2008 @ 5:19 am

  7. Yes, there is a ban on curry leaves. I was at Issaquah Mayuri yesterday and there was a print our which said about the ban.You can find it thru the link below.

    Sarada .

    Thanks Sarada. Now that solves the mystery. Thank God it’s not because curry leaves-WMD or somethign like that. Then they would forever be banned.

    Comment by Sarada — April 5, 2008 @ 9:49 am

  8. Hi Indira,
    Even i heard this at sailus blog but i got 3 packets 15 days before. So,i feel that i have to use in very less amount here afterwards.
    Turumu pachadi bagundi.Ninna nenu kooda teesukochanu (pullaga vunnayata – shop owner comment). 3$ oka kaya choppuna.
    ugadi vachesthundi.

    Hi Vineela,
    I did the same when I heard about the shortage.
    Ugadi subhakankshalu meeku,

    Comment by vineela — April 5, 2008 @ 10:57 am

  9. Thanks Indira,

    One more lovely recipe using green mango. This Ugadi I shall be making your Mamidikaya pulihora, Mamidikaya-Neem flower pacchadi (Sailaja’s) and corn vadas.

    Also got to know about ‘Seeds of India’ site from your blog. Now that Karivepaku will become scarce, I’ve got to get that the plant from the site. Happy shopping for Ugadi.

    Your festival day menu sounds wonderful. Ugadi Shubhakankshalu Sapna.
    I am also trying to find a local source for a karivepaku seedling.

    Comment by Sapna — April 5, 2008 @ 11:51 am

  10. It looks so lovely Indira. I might even trade my last curry leaves for one *real* green mango! 😉

    Comment by Linda — April 5, 2008 @ 8:39 pm

  11. Hi Indira,
    I was introduced to Mahanandi by a friend and ever since I have become a fan.I was mailing to Thankyou for sharing your simple easy to make and scrumptious reciepes and not to forget your visually pleasing phtographs. wish you a very succesful and fulfilling career.

    This is my first ever feedback (to anybody) that i actually felt like writing, I just felt I owe it to you for all the fun i have had in cooking for almost 1 year.


    Comment by Sowjanya — April 13, 2008 @ 8:53 pm

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