Wash the mangoes and chop them roughly into small pieces.

In a kadai, dry roast the sesame/til seeds until fragrant and slightly brown.

Let the sesame seeds cool.

Heat a tadka pan with a bit of oil for tempering.

Add mustard seeds and allow them to crackle.

Add cumin seeds and allow them to sizzle.

Add dry red chillies and curry leaves immediately, saute for a few seconds, and switch off heat.

Keep the tempering aside.

In a mixer jar, add the raw mango pieces, sesame seeds, asafoetida, green chillies, and salt.

Blend until smooth.

Take the Mamidikaya Nuvvula Pachadi out into a serving bowl.

Add the tempering to the Pachadi and lightly mix.

Check the salt and adjust the taste accordingly.

Serve with Steamed Rice and Andhra Style Palakura Pappu topped with homemade ghee.