Ingredients
- Mamidikaya/Raw Mango - 1, medium size
- Onion – 1, medium size, finely chopped
- Green chillies - 4, finely chopped
- Pasupu/Turmeric powder - ¼ tsp
- Sugar - 1 tbsp
- Water as required
- Asafoetida a pinch
- Salt to taste
To Temper/Tiragamatha/ Popu/Tadka/Talimpu
- Mustard Seeds - ½ tsp
- Cumin Seeds - ½ tsp
- Dry Red Chillies - 2, broken into two
- Garlic - 2, crushed, optional
- Curry leaves - 2-3 springs
- Oil to temper
To garnish
Coriander leaves
Preparation Method
Wash the mango and peel the outer skin of it.
Cut the mango into big pieces and Cook in a vessel along with little water till has become soft.
You can alternatively use the pressure cooker also if you have to make large quantity.
Cool and mash it with the pappu guthi/ blender.
Now add water according to the sourness of the mango.
Generally the consistency should be medium thick. Add finely chopped onion, salt, sugar & curry leaves.
Check for the balanced taste of sweetness and sourness.
In a frying pan, heat 1 tsp oil, add mustard seeds, wait until it splutters.
Add cumin seeds, urad dal, red chillies & curry leaves.
Switch off the flame and add it in the mamidikaya pachi pulusu.
Keep it covered for an hour and serve it with steam hot rice and mudda pappu.
Variations
- Crushed garlic can be added in the popu.
- One tsp of sesame seeds can be roasted, powdered and added in the pulusu.
