Raw Mango-Coconut Pacchadi | Pacchi Mamidikayi-Kobbari Pacchadi ( for Rice)

Andhra cuisine is famous for various kinds of Pacchadis which is an integral part of the lunch menu.'Roti pacchadi(in telugu)' -which translates to 'Ground chutney in traditional mortar and pestle' is mixed with rice where as 'Chutney' is just an accompaniment with breakfast and snack varieties like Idli,Dosa etc.While the chutney varieties(prepared for breakfast) are limited with main ingredients as coconut,tomato,onion with a combination of dals,spices and herbs;various varieties of pacchadis(for rice) can be prepared with vegetables like bottle gourd, coconut, ridge gourd, tindora, brinjal, snake gourd, various greens, tomato, ladies finger etc.Traditionally in Andhra pacchadi is prepared using a stone mortar and pestle which enhances the taste of pacchadi.Ideally the lunch is started with any podi and pacchadi variety mixed with a tsp of ghee and then it is followed by fry, curry, dal, sambar, rasam and curd in order to complete a meal.I am posting a simple and seasonal recipe with raw mango.The combination of raw mango and coconut gives an amazing taste to this pacchadi.

Mamidikayi-Kobbari Pacchadi | Raw Mango-Coconut Pacchadi Recipe:
(Serves 3-4)

Ingredients:
1 cup grated fresh coconut or 1 1/4 cup Coconut pieces
1/3 cup finely chopped raw Mango(use the sour variety)
2-3 Green chillies,slit
Salt to taste

to temper:
2 tsp Oil
1/2 tsp Mustard seeds
1 tsp Urad dal(split black gram)
a sprig of Curry leaves
a pinch of Asafoetida
Method:

• Pulse chopped raw mango with green chillies and salt to a coarse mixture in whipper mode.
• Add grated coconut and pulse it in whipper mode a couple of times to get a coarse mixture.Try not to add water,if needed add very few drops as the mixture should be very coarse.
• Heat oil in a small pan and crackle mustard seeds and add urad dal adn fry until it is slight red in color.
• Add curry leaves and asafoetida and fry for 30 seconds and add this tempering to the ground chutney and mix well.

Serve it with hot steamed rice.Mix the pacchadi with hot rice and ghee.
Notes:

1. Do not grind to a fine paste make the pacchadi coarse which is the key taste of pacchadi.
2. Adjust the coconut and mango proportion based on the sourness of mango.Also increase green chillies if you like it more spicy.
3. If you have the access to the traditional mortar and pestle,you can make the entire grinding process in it which adds a very nice taste to the pacchadi.
4. You can serve this with Idli/dosa as well,in that case grind it to a paste rather than a coarse mixture
   

Variations:

1. You can also add 1/2 tsp cumin seeds while grinding with green chillies in the first step.
2. You can add 2 tbsp chopped coriander while grinding which gives a different flavor to this pacchadi.
3. You can roast 1 tbsp urad dal in a tsp of oil until and red and grind it to a powder along with raw mango,green chillies and salt in the first step and follow the same process.In this method you can even replace green chillies with red chillies.