Andhra Style Mamidi Allam Pachadi Or Mango Ginger

Introduce

Chef :

Harjeet Kaur

Andhra Style Mamidi Allam Pachadi Or Mango Ginger

#RC I just harvested Mango Ginger from my organic kitchen garden and there is this subtle aroma of raw mango in the air. I made a little Andhra Style Mamidi Allam Pachadi Or Mango Ginger of two types and will distribute the rest of my precious booty! What is Mango Ginger? Most of you wouldn’t have even head of it and seriously tasting is believing. It uncannily looks like regular ginger but is the cousin of Turmeric and is not related to the mango family by a long shot. Aam adrak is a unique combo of the taste of raw mango and regular ginger. Thankfully it is not fibrous like ginger and can be peeled and chopped easily.

Ingredient

250

Mango Ginger

150 grams

tamarind

1 tsp

red chilli powder

300 ml

water

150 grams

jaggery grated (optional)

4 pods

garlic peeled

1 tsp

fenugreek or methi seeds

to taste

Salt

2 tbsp

oil

4 tsp

groundnut oil or any oil you have

1 tsp

mustard seeds

1 tsp

cumin seeds

1 tbsp

split urad dal

1 tbsp

chana dal

dried red chillies

1/2 tsp

Hing

garlic cloves peeled

1 sprig

curry leaves

Cooking instructions

* Step 1

Scrape all the skin from the ginger and cut into roundels which is easy or any way you like and keep aside. Grate the jaggery and keep aside. I did not add jaggery as I do not like my pickle to be sweet and both my Bhaiya and Bhabhi do not eat sweets. Dry roast fenugreek/methi seeds and keep aside. Boil tamarind in 300 ml of water until it is a thick sauce consistency. Let it cool down to room temperature.

* Step 2

Heat the oil in a pan and add the chopped mango ginger pieces and sauté for 5 minutes or until the ginger is a bit soft. Remove and transfer to a plate and keep aside. Add the 4 cloves of peeled garlic, roasted fenugreek/methi powder, red chilli powder to the sautéed mango ginger in a blender and make a smooth paste. Add the tamarind and the jaggery and blend again adding salt to get a smooth consistency.

* Step 3

Transfer the Andhra Style Mamidi Allam Pachadi Or Mango Ginger to a mixing bowl. Tempering: In the same pan that you sautéed the ginger, add the 4 tbsp groundnut oil. Once hot, add the mustard seeds, cumin seeds, chana dal, split urad dal, dried red chillies, garlic cloves and saute till you hear all of them popping and spluttering. Finally add hing/asafoetida, curry leaves and fry. Once the sizzling dies down, turn off the gas and pour it over the pachadi or ginger paste and mix well.

* Step 4

Serve with hot steamed rice and drizzle some ghee or clarified butter on it. I like it with tempered and chilled curd rice and that’s how I eat it. You can eat Andhra Style Mamidi Allam Pachadi Or Mango Ginger with dosa, upma, uttapam, bajji or if you are a bread person like my friend then spread it thinly over toast and enjoy.