Saturday, April 24, 2010

Manga kari

This recipe can make a cup of pickle as shown above.Unlike other pickles,mango kari can be had immediately and tastes best when consumed within 2 weeks after preparation.

Ingredients
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  • Raw mango - 2 large
  • salt - 2 tablespoon(can vary depending on the mango)
  • Red chilli powder - 2 tablespoon
  • Gingelly oil - 4-5 tablespoon
  • Asfoetida powder - 1/4 tablespoon
  • menthya powder/fenugreek powder - 1/4 teaspoon
Method:
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  • Wash the mangoes well and chop it into very small pieces.Do not remove the skin.
  • To the chopped mangoes ,add salt and set aside for 10 min.
  • In a kadai,add oil and when its hot,add mustard seeds.
  • When mustard seeds splutter,switch off the flame and add asfoetida to it.
  • Add red chilli powder to the mangoes.
  • Add the tempering to the mangoes.
  • Sprinkle menthya powder on top and mix well.
Yummy mangakari is ready.This goes well with molagootal,dosai and curd rice.Refrigeration is required if not consumed within two days.





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