Didir uppinkai and Mamidikaya mukkala pachadi

Pickles are the “in” foods during the mango season and more so in Indian homes.We bring you two of the simplest mango pickles made in the Northern states of South India, Karnataka and Andhra Pradesh.

Before we go into the detailed procedures, the following are important for both the pickles:

• Please use dry and moisture free hands
• All the vessels/ladles/spoons used for making the pickles should be dry and moisture free.
• Please store the pickles in a dry and moisture free place.
• Please ensure that the mango is raw. Even a slightly ripened mango will spoil the pickles.(Doraga unde maamidikayalu)
• Before making the pickles the mangoes should be thoroughly washed and properly wiped and completely dried of any water.

Didir Uppinkai




Didir in Kannada means Instant and uppinkai is pickle. So didir uppinkai translates to instant mango pickle. As the name suggests, didir uppinkai can be quickly prepared and is quickly completed because of its awesome taste. Regularly made all over Karnataka, any and every kannadiga will relate to this pickle and so does our amma, who taught us this recipe.

Ingredients:

Medium sized Raw mango 1
Red chilli powder 2 ½ tsp
Salt 2 tsp
Refined cooking oil 2 tsp
Mustard seeds 1 tsp
Pinch of Asafoetida

Method:

Chop the mango into smallest slices without peeling the mango.

Add 2 spoons salt and 2 and a half spoons red chilli powder to the chopped mango and mix well. Cover and leave for half an hour. This way the mango will absorb all the salt and red chilli powder. This process is also called as marinating.

After half an hour, heat 2 tsp oil in a kadai/pan. One the oil is hot, add mustard seeds and allow them to splutter and switch the stove off. Leave the oil and mustard seeds for cooling for 5 mins. Once cooled, add a pinch of asafoetinda(hing) to the oil and mustard seeds and add the tempering to the marinated mangoes.

While adding the seasoning to the chopped mango, please open the lid add the tempering and close it immediately so that the aroma of asafoetida is not lost. After 2 mins, open the lid again and mix well so that the chopped mangoes absorb the tempering too.

Didir uppinkai is ready. Please store in a dry and moisture free place. Didir uppinkai is an instant pickle and is best when had fresh. However if stored in a dry and moisture free place and air tight container, it will come for 3-4 days.

Mukkala Pachadi




We learnt this from Pratyoosha’s mother in law and thank you to amma for this recipe. Tangy, spicy, salty and sour, mukkala pachadi is one of the innumerable pickles made at Andhra homes. Though not as popular as the Andhra hot favorite aavakaaya, mukkala pachadi is a simpler mango pickle that can be made easily in less quantity and stored for a few days. Mukkalu in telugu means slices and pachadi is chutney, thus the name translating to be sliced mango chutney or pickle.

Ingredients:

Medium sized raw mango 1
Red chilli powder 2 tsp
Salt 2 tsp
Roasted fenugreek powder 1 ½ tsp
Refined cooking oil 4 tsp
Mustard seeds 1 tsp
Pinch of Asafoetida

Method:

Chop the mango into smallest slices without peeling the mango.

Add to the chopped mango with a tsp of oil, 2 tsp of red chilli powder and 2 tsp salt and mix well. Cover and marinate for half an hour.

Roast 2 tsps of fenugreek seeds (menthulu) and powder them.

After half an hour, add 1 and a half tsp of roasted fenugreek powder to the marinated mango and mix again. Keep aside.

Now in a kadai/pan heat 2 tsps of oil and add mustard seeds. Once they splutter switch the stove off and leave the oil to cool for 5 mins. Now add a pinch of asafoetida.
Add the above tempering to the mango and cover the lid immediately. After 2 mins remove the cover and mix well for the mangoes to absorb the tempering.

Mukkala pachadi is ready. Please store in a dry and moisture free place. Like Didir uppinkai, mukkala pachadi is also an instant pickle and is best when had fresh. However if stored in a dry and moisture free place and air tight container, it will come for 3-4 days