![\"Mango](\"\/mahanandi\/images\/mango\/mamiditurumucopyrightedimage1.jpg\")
\nMaamidi Thurumu (Maamidi = Mango, Thurumu = Grate)<\/center> <\/p>\n
Preparation:<\/strong> Green, Unripe Mango: <\/u> Methi<\/a> – Mustard<\/a> Seasoning:<\/u> Popu or Tadka<\/em>:<\/u> Putting Together the Mango Turumu Pacchadi:<\/strong><\/p>\n 1. Take mango gratings in a vessel. Add the methi<\/a>–mustard<\/a> seasoning. Combine well.<\/p>\n 2. Add the toasted tadka<\/em> ingredients to the mango gratings. Mix thoroughly.<\/p>\n 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.<\/p>\n Mango turumu pacchadi tastes wonderful when mixed and eaten with rice and dal or sambar.<\/p>\n
\n(makes about two cups of pacchadi)<\/small><\/p>\n
\nTake 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.<\/p>\n
\nHeat a cast-iron skillet. Add and dry-roast without oil:
\none teaspoon each – methi seeds<\/a> and mustard seeds<\/a> to two minutes.
\n4 Indian variety, dried red chillies<\/a> to pale brown.
\nTake them all in a mixer or spice grinder. Add half-teaspoon salt. Grind to fine powder.<\/p>\n
\nIn a tiny pan, heat a teaspoon of peanut oil. When oil is hot, add and toast in this order, constantly stirring:
\n6 half-inch pieces of dried red chillies<\/a> to pale brown
\n8 curry leaves to golden
\n¼ teaspoon of urad dal<\/a> to red color,
\nA pinch each – cumin and mustard seeds
\nWhen seeds start to pop, add a pinch of asafetida (hing, inguva)<\/p>\n![\"\"](\"\/mahanandi\/images\/mango\/mamiditurumucopyrightedimage2.jpg\")
<\/center><\/p>\n![\"\"](\"\/mahanandi\/images\/mango\/mamiditurumucopyrightedimage3.jpg\")
<\/center><\/p>\n![\"Mango](\"\/mahanandi\/images\/mango\/mamiditurumucopyrightedimage4.jpg\")
\nMango Thurumu Pacchadi for Ugadi<\/center><\/p>\n