Preparation Time: 15 minutes
Cooking Time: 15 minutes
Ingredients Required:
1.
Big Mangai-2
2.
Kaara
podi or Milagai podi -6 to 8 teaspoons
3.
Vellam-150 gm
4.
Refined oil-200 gm
5.
Kadugu-for seasoning
6.
Perungayam-for flavor
7.
Salt- to taste
8.
Water-little for cooking
Procedure:
·
1)Wash the raw mangoes until clean and shred them
using a fine grater, throw away the seeds or plant them in your garden if you
have enough space
· 2) Take a big bandli (cooking vessel) and pour
little refined oil in it
· 3)Add mustard, allow it to splutter and now add
the grated mango portion
· 4) Add milagai podi, salt, vellam and perungayam
one by one
· 5) Stir this mixture well and cook for some time in
medium flame
· 6)Now add sufficient water to this mixture to be
thoroughly cooked so that it becomes soft
· 7)Add the remaining oil and keep it well covered
for some time in low flame until all the ingredients blend well
· 8)When the oil separates switch off the stove and
allow it to cool
Note:
v
Refined oil or nallenai can be used, the choice
is yours
v
Mangai used may be arisi mangai or the small
ones, arisi mangai is less sour and suits this thokku while the other variety
is fit for milagai mangai
v
People who want it more spicy can adjust the
quantity of milagai podi accordingly
v
This resembles Gujrathi mangai pickle, but this
variety is more juicy and vey quick to make.
English Equivalents’
1.
Mangai-Raw mangoes
2.
Milagai or Kaara podi- Red chilli powder
3.
Vellam-Jaggery
4.
Perungayam-Asofoetida
5.
Kadugu-Mustard
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