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Hi all,
Hope you all are doing good !!
Its been quite some time since I posted something here. Nothing to blame for the absence this time just my lethargy and mood swings. It takes a lot of energy to overcome the inertia set in, Right? I wasn't active in fb too,just thought to give everything a break for a while until today. Its like as if I was cut off from the whole world(missed so much reading) once you stop seeing fb posts for 2-3 days, Do you also feel the same or if it's just me?
Anyways, coming back to today's recipe is a pickle made from dry mango pieces. When you have mangoes in season, Keralites generally preserve mango slices so that it can be used throughout the year in various forms. I have been making these dry mango slices since two years now as we have plenty of mangoes in our home during season. The sour type and thick fleshy mangoes work perfect for sun drying. The mangoes are first washed and if the skin is really hard,you can just peel the skin off or else just use as it is. These are then sliced in thin pieces,add enough salt. Mix and leave for one hour. The mangoes leave out water, then layer the slices on clear plastic sheets for sun drying. They tend to stick to the sheets but don't worry they will just start to peel off as it dries better. Two to three days of good sunshine is enough to sun dry and preserve them for a year. Store once all pieces are shrinked, dried well and they become hard. I have already tried this recipe 3 times in these two years and each time there was good response.The large pieces curl like snail and shrinks in size as it dries. Whenever you wanna use them for curries, aviyal or chutneys just soak in water for half an hour and use them.
Today's post is a very addictive pickle made with these dry mango pieces. This recipe is adapted from Lekshmi Nair's show where she visits a mana and the residents of the mana explain her the procedure of making this manga achar. They run a small scale unit from home and I found it interesting to taste test by preparing at home which was a real good try.Everyone loved it at home, its quite different fro usual pickles and tastes really delicious with curd rice and other Indian staples. It has a definitive balance of sweet, sour and spice flavors and the mango pieces attain a real softness when mixed with gingelly oil and jaggery syrup. Do give this a try if you have dried mango pieces at home or bookmark it to try for the next mango season.
Preparation time ~ 10 minutes
Cooking time ~ 2-3 minutes
Soaking time ~ 2 days
Drying time ~ 3-4 days
Author ~ Julie
Ingredients
dry mango slices (ada manga) 2 cups or 125 gms
jaggery / sharkara 15 gms or a small lemon size
*chilli powder / mulaku podi 3tbsp
coriander powder / malli podi 1tsp
asafoetida powder / kayam podi a tsp
uluva podi / fenugreek powder 2 tsp
*salt very little
gingelly oil / nallenna 2 tbsp
Watch on YouTube -
Hope you all are doing good !!
Its been quite some time since I posted something here. Nothing to blame for the absence this time just my lethargy and mood swings. It takes a lot of energy to overcome the inertia set in, Right? I wasn't active in fb too,just thought to give everything a break for a while until today. Its like as if I was cut off from the whole world(missed so much reading) once you stop seeing fb posts for 2-3 days, Do you also feel the same or if it's just me?
Anyways, coming back to today's recipe is a pickle made from dry mango pieces. When you have mangoes in season, Keralites generally preserve mango slices so that it can be used throughout the year in various forms. I have been making these dry mango slices since two years now as we have plenty of mangoes in our home during season. The sour type and thick fleshy mangoes work perfect for sun drying. The mangoes are first washed and if the skin is really hard,you can just peel the skin off or else just use as it is. These are then sliced in thin pieces,add enough salt. Mix and leave for one hour. The mangoes leave out water, then layer the slices on clear plastic sheets for sun drying. They tend to stick to the sheets but don't worry they will just start to peel off as it dries better. Two to three days of good sunshine is enough to sun dry and preserve them for a year. Store once all pieces are shrinked, dried well and they become hard. I have already tried this recipe 3 times in these two years and each time there was good response.The large pieces curl like snail and shrinks in size as it dries. Whenever you wanna use them for curries, aviyal or chutneys just soak in water for half an hour and use them.
Today's post is a very addictive pickle made with these dry mango pieces. This recipe is adapted from Lekshmi Nair's show where she visits a mana and the residents of the mana explain her the procedure of making this manga achar. They run a small scale unit from home and I found it interesting to taste test by preparing at home which was a real good try.Everyone loved it at home, its quite different fro usual pickles and tastes really delicious with curd rice and other Indian staples. It has a definitive balance of sweet, sour and spice flavors and the mango pieces attain a real softness when mixed with gingelly oil and jaggery syrup. Do give this a try if you have dried mango pieces at home or bookmark it to try for the next mango season.
Preparation time ~ 10 minutes
Cooking time ~ 2-3 minutes
Soaking time ~ 2 days
Drying time ~ 3-4 days
Author ~ Julie
Ingredients
dry mango slices (ada manga) 2 cups or 125 gms
jaggery / sharkara 15 gms or a small lemon size
*chilli powder / mulaku podi 3tbsp
coriander powder / malli podi 1tsp
asafoetida powder / kayam podi a tsp
uluva podi / fenugreek powder 2 tsp
*salt very little
gingelly oil / nallenna 2 tbsp
Method
- Melt the jaggery in a cup of water and strain to remove impurities. To this add the chilli powder, uluva podi(fenugreek powder), corainder powder.
- In a pan heat the gingelly oil. Add the asafoetida powder or kayam podi when hot. Switch off flame and add to the previous mixed jaggery.
- Mix all the spices well and add the ada manga(dry mango). Ada manga has salt in it when dried so add salt accordingly. Keep aside for 2 days, in between just mix the spices well with the ada manga.
- After two days, you can see that the water content is completely absorbed and the ada manga is well coated with the spices. Spread on a plate and sun dry the ada manga till its well coated and dry(it shouldn't have a sticky coating).
- Store in air tight containers and serve with curd rice.
NOTES
* I used piriyan mulaku podi(chilli powder) for the color but you can use any other chilli powder/kashmiri chilli powder but if you are using any other type of hot chilli, reduce the amount of chilli powder accordingly.
* This recipe is adapted from Lekshmi Nair's show where she visits a mana and the residents of the mana explain her the procedure of making this manga achar. They run a small scale unit from home and I found it interesting to taste test by preparing at home which was a real good try.
1 comment:
So unique! If you didn't say they were mangoes, I would probably take them as meat.
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