Kalyana Maangai Oorugai / Instant Mango Pickle

How to make Kalyana Maangai Oorugai / Instant Mango Pickle

                    This was the first pickle I learnt how to make - its that simple. If you have ever tasted this pickle (probably at a south indian wedding feast); it's just too hard to resist making this spicy instant pickle (unless raw mangoes are out of season). They are so easy to make, yet so satisfying with curd rice. The shelf life is about a week in the refrigerator, so plan accordingly, unless you are willing to share it ;o) Sharing this quick & delicious pickle from my recipe book with my friends at CCC# 34: July - Week 4.

Ingredients:

1 Raw (Sour/Unripe) Mango - Chopped very fine

Red Chilli powder - 3/4th to 1 Tsp

Turmeric powder - 1/8 Tsp

Salt to taste

Fenugreek seeds - 1/4 Tsp

For Tadka/Tempering:

Sesame Oil - 3 Tbsp

Mustard seeds - 1 Tsp

1 or 2 dry red Chillies, broken

Asafoetida powder- 1/4 Tsp

Stove Top Method:

• Wash the Mango - slice, julienne & chop as finely as possible and transfer to a bowl. 

•  Dry roast the Fenugreek seeds until aromatic & golden (do not burn). Pound them with mortar and a pestle and set aside. 
• To the finely chopped Mango, add the pounded Fenugreek powder, red Chilli powder, Salt & Turmeric powder.

• Heat a mini kadai/wok with Sesame oil on low-medium heat - add the Mustard seeds. When they splutter, add broken red chilli and Asafoetida powder. Turn the heat off, once the chilli is fried and pour the Oil onto the bowl with the Mango and spices. 
• Toss or mix in with a clean, dry spoon. Cover and store in the refrigerator for up to a week.
• Serve with Curd/Yogurt rice or with your favorite meal.

Notes:

• Use the Mango along with the skin.
• Take care not to burn the fenugreek seeds, as they will turn very bitter, if  burnt.
• Refrigerate, store in a glass container, tightly covered and use within a week's time.

Mangai Pachadi / Raw Mango Sweet & Sour Chutney

How to make Mangai/Raw Mango Pachadi

                Chithirai thiru naal/Tamizh Puthaandu or commonly known as Tamil new year's day comes every April. The feast on this day, will invariably include neem flowers, in at least one of the dishes; either veppam poo(neem flower) pachadi, veppam poo rasam or at the very least hidden in the mango pachadi. Adding a small amount of neem flowers to the mango pachadi is the best way to mask its bitterness in the sweet,sour & spicy mango pachadi.

              If you have never tasted or are reluctant to try neem flowers - let me guarantee that using a smaller quantity & frying them in ghee does help a lot with the bitterness. You can also skip those miniature bitter flowers and enjoy your mango (sour & spicy, with a hint of sweetness) pachadi this new years day.

               Your end product might vary in texture, based on the size of the mango chunks and the consistency (as seen in my pictures too).

             இனிய தமிழ் புத்தாண்டு நல்வாழ்த்துக்கள்!!

Ingredients:

1 raw/green mango(about 3 cups) - chopped or shaved without skin

1/4 tbsp, jaggery

1/4 tsp, turmeric powder

salt to taste

1/2 tbsp, dried neem flower (cleaned for impurities) - can add more or skip completely

1 tbsp, ghee

Grind to a fine paste:

2 tbsp, grated coconut

2 green chillies

(sprinkle some water for grinding)

For tempering:

1 tbsp, oil

a pinch of asafoetida

1/2 tsp mustard seeds

a few curry leaves

1 broken, dry red chilli

Vengaya Kai Kari

How to make Vengaya Kai Kari (Semi cooked medley of Raw Mango & Cucumber with pearl onions)

        Vengaya Kai Kari in Tamil, literally means 'Onion - Vegetable Curry'. Now, I could really use your help with this one. The semi cooked veggies, make it crisp & crunchy; with a good bite to it, also keeping it rich in fiber. This can be eaten as a salad or served as a side with a meal platter. For a change, I will leave it to you, to decide how you want to classify this dish ;o) This is from my recipe diary, written down from a show of the late Chef Jacob. I've altered a few steps in the recipe, though. Sharing this recipe with Sri Valli's CCChallenge.