Tuesday, 4 October 2016

Cooking Carnival recap

Presenting the round up of this mega marathon. I thorouhly enjoyed participating and posting recipes in this mega marathon. Though there were lots of ups and downs in the personal front, yet I could complete my recipes and post it as planned and I also reached my 300th post. Would definitely love to participate in more such mega marathons.

I chose different ingredients for every week and also dedicated one complete week to millets. Learnt some very good new recipes also. 

Week 1: Garlic / Poondu / Vellulli

Garlic chutney

Garlic pickle

Garlic fried rice

Week 2: Ivy gourd / Kovakkai / Tindora

Kovakkai Poriyal

Tindora Rice

Kovakkai Thogayal


Manoli Kadle

Tindora Masala

Week 3: Puttu / Rice flour cakes

Tamarind Puttu

Lemon Puttu

Egg Biriyani Puttu

Veg fried Puttu

Thakkali Puttu

Puttu Payasam

Week 4: Varagu / Koovaragu / Kodo Millet

Varagu Pulao

Varagu Kanji

Varagu Adai

Varagu Idli and Dosa

Varagu Pakora

Varagu Pongal

Week 5: Mangai / Raw mango

Mangai kari

Manga chammandhi

Mamidikaya Pappu

Uppilitta Manga

Kadugu Manga

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Monday, 3 October 2016

Kadugu Manga | Tender mango pickle | 300th Post

Today is the last day of this mega marathon. Yippeee!!! I succeeded this time in posting all the recipes almost on time. Also this is the 300th post I am publishing. What a coincidence. And I am posting my favourite pickle. This pickle tops my list. If this pickle is available I will eat anything!!

I guess kadugu manga is the most favourite pickle of all kerala brahmins. Haven't heard anywhere else so... Others prepare kanni manga achar, or vadu maanga oorgai, but both of them can't come near the authentic kadugu manga oorgai that is prepared in the kerala brahmin household. I guess it depends on the type of this raw mango. Though I am unable to find what this particular type of raw mango is called. I guess the tiny mangoes of the raw mango with which we prepare "aavakkaya oorgai" might be the apt one.

Mind you this pickle preparation is a strenuous job. But this pickle is very healthy since when compared to other pickles this has less oil and no water is added. The water that is seen in the pickle comes from the mangoes it self. 

Vadu manga / maavadu / baby mangoes - 5 cups heaped
Salt (rock salt preferred) - 1 cup
Castor oil or sesame oil - 2 tbslp

*The baby mangoes should be round variety

To Roast and grind
Red chillies (Long variety) - 20
Vendhayam (fenugreek seeds/ methi seeds) - 1/2 tsp
Mustard - 3/4 tsp
A small piece of turmeric Or turmeric powder - 1/4 tsp
Asafoetida - 1/4 tsp


  • Choose fresh, roughly same size of baby mangoes / vadu manga. Wash properly and don't remove the stalks. You can probably cut the stalks if they are too lengthy but dont remove them completely.
  • Pat dry completely in a clean kitchen towel and dry in the shade for making sure it has no water. 
  • In a porcelain bowl or glass bottle, big enough to hold the mangoes, transfer the mangoes and salt in layers. 
  • Keep stirring or shaking the mangoes every day. By the second day, water would have started oozing out of the mangoes. Keep stirring daily until the water level reaches above the mangoes. Generally this takes about 15-20 days time.
  • Now, roast the items given under ‘To roast and grind table’. Add asafoetida powder towards the end. (I used the solid ones). No need to roast the turmeric. Roast until the mustard starts cracking. Do it in medium flame. Cool down and powder everything.
  • Take the salted water from the raw mangoes and mix in the chilli powder and mustard powder in clean bowl and add to the mangoes. 
  • Keep the jar covered air tight and keep in a cool dark place. Keep stirring every day for another week. The pickle will be ready to use in a week.

Kadugu Manga is ready!!! Relish it with a bowl of thayir sadam....


  • As always told for pickles, always use clean spoons while handling the pickle.
  • Use only peengan/bharani or glass bottles as others may not withstand the salt content in the pickle.
  • Using kal uppu / rock salt is recommended.
  • Do not forget to toss the mangoes everyday atleast 2-3 times for a week.

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

Thursday, 29 September 2016

Uppilitta Manga | Salted Mango Pickle

The name raw mango is rhymed with pickles right? So here I am with another easy pickle. This is not a very spicy pickle rather a salted one, but it stays fresh for about a year at room temperature - if stored properly.

Kerala Style Uppilitta Manga or Mangoes in brine is one the ways of storing raw organic mangoes. We also have a famous film song (black and white) which has the lyrics - "uppilitta mangai undu unnan vaa machunane" meaning "salted mango pickle is available, come have lunch dear". 

For first timers who want to preserve raw mangoes; let me tell you that there is no such recipe for this. When I asked my Mother, all she said was boil salt and water together, cool completely, pour over mangoes, let it sit for at least a month and use it during the monsoons for curries, chutneys etc

It is better if this mango pickle is preserved in bharanis. But since I don't have them I preserve it in glass bottles. Until now I have preserved it for about 6 months and it stays good. Just keep the glass bottles in dark places.


Raw Mango: 1 kg
Salt: 1 cups (125 grams)
Water: 3 to 4 cups or as needed 
Green chillies - 20 nos


  • Clean and wash the mangoes, pat dry with a towel.
  • I sliced the mangoes into cubes of 1 inch. Generally mangoes are cut into big pieces lengthwise. Or if they are small mangoes, then they are just cut into two. I cut them into smaller pieces so as to compactly fit in my glass bottle.
  • Slit the green chillies lengthwise. 
  • Add the chillies and the cut mango pieces to a glass jar/bottle.
  • Boil salt and water together, cool it completely and pour it over the mangoes. Cover tightly with a lid and keep it for a week. In between I check on it and give it a shake.
  • The mangoes should be completely covered with water. So add water accordingly.
  • After about a week you should start seeing the mangoes skin change color from a bright green to a mild green.
  • When the complete mangoes have changed color, you can start using them. 

Uppilitta manga ready!!!


  • I topped the sliced mangoes into a big clean and dry glass jar. If you have a ceramic pot or "bharani" use it, though steel or aluminum is not ideal.
  • If the mango skin is thick, it might take time to absorb the salt and hence the change in color.
  • Once in a while check if there is any fungus formation on top; if there is wipe off with a clean towel or napkin. Make sure water covers the mangoes.
  • Use always a dry spoon to take the magoes out. I show the spoon in flame for about half a minute and then insert it into the mangoes.

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