Mamidikaya Pesara Pachadi is a simple Andhra-style chutney made with raw mango, moong dal and red chilies. Simple, fresh and perfect with rice.
If you enjoy making Andhra chutney recipes, try my Potlakaya Nuvvula Pachadi, Vankaya Pachadi, and Palakura Kandi Pachadi.
Quick Look: Raw Mango Moong Dal Chutney Recipe
- Prep Time: 5 Minutes
- Cook Time: 30 Minutes
- Total Time: 35 Minutes
- Servings: 8
- Difficulty: Easy, perfect for festive celebrations.
- Dietary info: Vegetarian, egg-free.
SUMMARIZE & SAVE THIS CONTENT ON
Jump to:
What is Mamidikaya Pesara Pachadi?
Mamidikaya pesara pachadi is a delicious Andhra-style chutney made with raw mangoes / green mangoes, moong dal, dried red chilies and spices. It is usually prepared during the mango season when the green mangoes are fresh and sour.
The chutney has a slightly coarse texture, which is typical for many Andhra "roti pachadi" varieties. Instead of grinding everything into a smooth paste, grind until you get a coarse paste that resembles the traditional roti pachadi (chutney made using a mortar and pestle).
It is most commonly served with hot steamed rice and a drizzle of ghee.
Why you'll love this recipe:
- This recipe uses basic ingredients that are easy to find.
- Comes together quickly.
- Pairs perfectly with rice and ghee.
- Also works well with dosa or idli.
Ingredients & Substitutions
Moong Dal - Also known as split yellow mung lentils. You can replace it with toor dal or masoor dal. You can find it in any Indian store or Asian store.
Raw Mango - Use a fresh, firm and sour green mango or raw mango for the best flavor and taste.
Dried Red Chilies - These add the heat to the chutney. If you don't have them in hand, replace with red chili powder. You don't need to roast the chili powder if using.
Spices - You will need mustard seeds and hing for tempering and cumin seeds to grind along with the lentils and mango.
Urad Dal - You will need urad dal for seasoning. These lentils will add a crunch to the chutney. You can omit them if you want.
Curry Leaves - Use fresh curry leaves if possible. They will add the freshness and authentic South Indian flavor. Dried curry leaves, or frozen curry leaves would work too.
Oil - You can use any of your favorite oils. Traditionally, we use peanut oil, sunflower oil, or sesame oil.
A full ingredient list with exact amounts can be found in the recipe card below.
How to make Mamidikaya Pesara Pachadi
Add a teaspoon of oil in a pan on a low flame. Add the moong dal and roast, stirring continuously. When the lentils are golden brown, add the cumin seeds and roast for a few seconds until aromatic.
Transfer the roasted moong dal to a plate and set aside to cool.
In the same pan, add and roast the red chilies for a few seconds. Let them cool completely.
Once all the roasted ingredients are cooled, transfer them to a mixer jar. Pulse and grind to a coarse powder.
Add the chopped raw mango pieces and the required salt to the jar. Add a little water and grind it to a coarse paste. Do not make it too smooth.
Remove the chutney to a serving bowl.
To prepare the tempering, heat the oil in a small pan and add mustard seeds and urad dal. Let them splutter and lightly golden. Add the curry leaves, hing and dried red chili and fry for a couple of seconds.
Pour the tempering over the chutney and mix well.
Serve with hot steamed rice and ghee.
Tips & Notes:
- Roast the lentils on a low flame. This helps it cook evenly without burning.
- Let everything cool before grinding.
- Don't add too much water. Add more water if needed as you go.
- Taste the mango before adding to check the sourness level. Increase or reduce the quantity as needed.
- Adjust the quantity of red chilies as per your preference.
- You can also add a clove of garlic while grinding for a different flavor.
Serving suggestions
Serve this chutney with hot steamed rice and a drizzle of ghee on top. This is the most traditional and best way to enjoy the chutney.
It can also be served with idli or dosa as a side.
You can serve it along with other Andhra-style staples like Tomato Pappu, Gutti Vankaya Koora Podi, Gongura Pulusu Koora and Potlakaya Perugu Pachadi.
Storage suggestions
Store the chutney in an airtight container in the refrigerator for up to 2 days.
If it thickens after refrigeration, add a little water and mix before serving.
More Chutney Recipes
- Tomato Coconut Chutney Recipe - Tomato Kobbari Pachadi Recipe - South Indian Chutney Recipes for Idli Dosa
- Mullangi Pachadi Recipe - Andhra Style Radish Chutney Recipe - South Indian Chutney Recipes
- Vankaya Pachadi Recipe - Andhra Style Brinjal Chutney Recipe {Video}
- Verusenaga Kothimeera Pachadi - Peanut Coriander Chutney Recipe for Idli Dosa
If you tried this Mamidikaya Pesara Pachadi Recipe or any other recipe on my blog please leave a 🌟 star rating and let me know how it went in the 📝 comments. Thanks for visiting my blog today!
Mamidikaya Pesara Pachadi Recipe
Ingredients
- ½ Cup Moong Dal (split yellow mung lentils)
- ½-3/4 Cup Raw Mango, peeled and chopped (depends on the sourness of the mango)
- 4 Dried Red Chilies
- ½ Teaspoon Cumin Seeds
- 1 Teaspoon Oil
- Salt to taste
For Seasoning
- ¼ Teaspoon Mustard Seeds
- ¼ Teaspoon Urad Dal
- 1 Sprig Curry Leaves
- 1 Dried Red Chili
- 1.5 Teaspoons Oil
- A pinch of Hing
Instructions
- Add a teaspoon of oil in a pan on a low flame. Add the moong dal and roast, stirring continuously. When the lentils are golden brown, add the cumin seeds and roast for a few seconds until aromatic.
- Transfer the roasted moong dal to a plate and set aside to cool.
- In the same pan, add and roast the red chilies for a few seconds. Let them cool completely.
- Once all the roasted ingredients are cooled, transfer them to a mixer jar. Pulse and grind to a coarse powder.
- Add the chopped raw mango pieces and the required salt to the jar. Add a little water and grind it to a coarse paste. Do not make it too smooth.
- Remove the chutney to a serving bowl.
- To prepare the tempering, heat the oil in a small pan and add mustard seeds and urad dal. Let them splutter and lightly golden. Add the curry leaves, hing and dried red chili and fry for a couple of seconds.
- Pour the tempering over the chutney and mix well.
- Serve with hot steamed rice and ghee.
Notes
- Roast the lentils on a low flame. This helps it cook evenly without burning.
- Don't add too much water. Add more water if needed as you go.
- Taste the mango before adding to check the sourness level. Increase or reduce the quantity as needed.
- Adjust the quantity of red chilies as per your preference.
Nutrition
Nutrition values are estimates only.
Nupur Mehra says
I have just bought raw mangoes yesterday, on my weekend list now 🙂
Julie says
healthy chutney!!