Mamidikaya - Kobbari Pachadi / Raw mango & Coconut Chutney

Pachi mamidikaya / raw mango and kobbari / coconut chutney is very popular chutney made in telugu speaking houses in Andhra Pradesh and Telangana. Summer are the times when this chutney is made often, that is when the mangoes are in season. Apart from chutney raw mango is also used to make dal, fried rice, cooked with meat and fish as well. This simple, tasty, hot and tangy chutney goes very well with steamed hot rice. Can also be served with idly, dosa and uttapam too. 

April is a month of Mega Marathon month where we post month long. Due to the ongoing Coronavirus issue we are unable to go ahead with it. So it is going to be a regular marathon with what ever we have cooked earlier and drafted to post later. I will be posting 3 Andhra dishes for next 3 days. So for day 1 its going to be Mango, coconut chutney, under Blogging Marathon # 111.

Ingredients:

Raw mango ( peeled and grated ) 1 cup

Grated coconut 1 cup ( fresh or frozen )

Coriander seeds 1 tbsp

Cumin seeds 3/4 tbsp

Red chili 7-8

Curry leaves 10

Garlic cloves 6

Salt to taste

Oil 1 tbsp

For Tempering:

Udad dal 1 1/2 tsp

Mustard seeds 1/2 tsp

Cumin seeds 1/2 tsp

Red chili 1

Curry leaves 4

Oil 1 tbsp

Preparation:

If you are using frozen coconut, thaw before you start preparing the chutney.

In a small pan heat 1 tbsp oil and add cumin seeds, coriander seeds , garlic cloves, curry leaves and red chili.

Saute for 3-4 minutes or till nice aroma comes.

Let the mixture cool for sometime to make a course powder.

Now add grated coconut and salt in it and grind it to smooth paste.

Finally add grated mango and grind for just few seconds.

Remove to serving bowl.

Lets prepare tempering by heating 1 tbsp oil in a small pan.

Add mustard seeds, cumin seeds, udad dal, curry leaves and red chili.

Add the tempering to ground chutney and mix.

Serve with hot steamed rice, idly and dosa.

Check to see what my fellow bloggers are cooking for Blogging Marathon 111.