Wednesday, 28 September 2016

Mamidikaya pappu | Raw mango dal

Mamidikaya pappu is a famous dish of Andhra Pradesh. I came across this dish for the first time in one of my fellow marathoners blog. But then after, I found this recipe repeating itself in many of the food blogs and I felt compelled to prepare this mango dal. I had prepared this recipe over the summer when mangoes were available in abundance but somehow did not get a chance to post it. So i reserved this recipe for this mega marathon when I decided on one of the ingredients as raw mango. 

It is a very easy recipe and it turned out very well. The dal is cooked with raw mangoes and mild spices. Try out this mango dal in the following summer season and i am sure you will love this mamidikaya pappu . Though this dish is generally paired with rice, it also goes well with rotis also.


Ingredients:

Raw mango - 1/2 cup      
Toor dal  - 3/4 cup 
Turmeric powder - 1/4 tsp      
Red chili  - 2     
Green chili -  2 - 3     
Garlic  - 2 pods     
Ginger - a small piece    
 Asafoetida - 2 pinches     
Onion   - 1     
Curry leaves -  few     
Ghee  - 1 tblsp     
Oil - 2 tsp     
Mustard seeds  - 1/2 tsp     
Cumin | jeera  - 1/4 tsp     
Salt - to taste    
Coriander leaves  - few 


Method:


  • Peel and cut  the mango into cubes and cook it in little water.   
  • Wash and and cook the dal with enough water, salt and turmeric powder. 
  • Chop the onions finely, slit the green chili and finely chop the garlic and ginger. 
  • In a pan add ghee and add mustard seeds, cumin, slit green chilies and red chilies. 
  • Once the mustard splutters, Add the finely chopped garlic and ginger and the asafoetida 
  • Cook for 2 minutes and add the finely chopped onions. Fry till the onions are translucent.
  • Now add the dal and the cooked mango pieces. Add water as per the required consistency. Generally mango dal is made thick. I too made it thick. So I did not add any water.
  • Allow this to boil for 5 minutes.
  • Garnish with coriander leaves.


Mango dal is ready!!  Enjoy with rice or rotis.


Notes:


  • You can also cook the dal along with the spices and mango pieces in cooker. Since I Tried it for the first time I tried everything on stove top.
  • Add green chili according to the sourness of the mango. 
  • I garnished the dal with fried onions along with coriander leaves to enhance the taste.





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Tuesday, 27 September 2016

Manga Chammandhi | Chutney with raw mango

As promised in my previous post, the next recipe is Manga chammandhi which I make with the kilichundan manga. I learnt this recipe from my MIL. I always make this chammandhi along with biriyanis. Its a very great combo. When it is off-season for mangoes, we substitute mango with lemon juice for the tanginess. This chammandhi is a very good accompaniment for kanji also. It is ground without adding water and all the ingredients are added raw. So stays fresh for a longer time. 


Ingredients:

Coconut (grated) - 1 cup
Raw mango - 1/2 of a mango (kilichundan)
Green chillies - 5
Shallots - 3
Ginger - 10 grams
Salt - to taste
Coriander leaves - few
Mint leaves - few


Method:

  • Wash the raw mango. Grate and keep it aside. You need not discard its skin.
  • Peel the ginger and shallots.
  • Put all the ingredients along with salt in a mixer and grind coarsely.
  • In between open the mixer and mix all the ingredients with a spatula and pulse the mixer 2-3 times so that the chutney is ground evenly. Do not add water.


Easy Manga Chammandhi is ready!!



Notes:


  • Check the tanginess of the raw mango before adding it to the chutney.
  • This chammandhi is very high on the spice level. If you want to reduce the spice level then you should also reduce the tanginess or the amount of raw mango.






Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68







Manga Kari | Instant Pickle

Yippeeeeeee. We are in the last week of this month long marathon and I am happy that I have managed to be ready with all the 5 recipes for this week. I just have to edit the pictures and my post.
For the last week the ingredient I have chosen in raw mango. It is off-season now but I managed to get 1 or 2 mangoes for some of my recipes and few recipes I had prepared over summer but never posted. 

Manga kari makes an entry 2-3 times in our kitchen during the summer season. There is a mango in the name of kilimooku in tamil and kilichundan in malayalam meaning parrot's nose. Whenever I find this mango (Raw) I buy them in huge and make a variety of recipes like this manga kari, manga chammandhi, manga koottan etc... Will try to post most of these in this week's marathon. 

Starting this week with a very easy to make and instant pickle. This pickle often finds its place in the sadya menu. This can be made in a jiffy. The only time consuming process being chopping up the mango into small pieces. This kari stays good in room temperature for 2-3 days. Most of the times it gets over within that time. If you are planning to keep it for more time then it has to be refrigerated and consumed within about a week.


Ingredients:

Mango,unripe - 1 
Red chilli powder - 1 tbsp 
Turmeric - 1/4 tsp
Asafoetida - 1/4 tsp
Roasted fenugreek seeds powder - 1 pinch
Salt - As needed

To temper
Sesame oil - 1 tblsp
Mustard - 3/4 tsp


Method:

  • Chop the cleaned mango finely - as tiny as possible and place in a mixing bowl. 
  • Add salt and raw asafoetida and mix everything with the chopped mango.
  • In a pan/ kadai, heat oil and temper with the items given under ‘To temper’ table. 
  • Switch off the stove and add fenugreek seeds powder, turmeric, red chilli powder and mix well.
  • Add this to the chopped mango. Mix well until the oil is evenly coated.


Instant mango pickle is ready!! Enjoy with a bowl of curd rice.


Notes:

  • Adjust the spice and salt according to the tanginess of the mango.
  • You can also add 1 red chilly while tempering. I usually don't add.
  • This pickle also goes well with biriyanis.






Check out the Blogging Marathon page for the other Blogging Marathoners doing BM# 68