Mamidikaya Thurumu Pachadi (Grated Mango Pickle)

Grated Mango Pickle is an instant pickle. Its preparation time is very less and is ready to be consumed immediately unlike other pickles (avakai) which take one week. You don’t need to worry about the guests that suddenly drop in. Have this pickle handy. This can be preserved for more than a week.






Ingredients
  • 1 Raw Mango - Grated
  • ½ tsp Turmeric
  • Salt to taste

For Seasoning

  • 1 tsp Mustard seeds
  • 1/4 tsp Methi powder
  • 1 Dry red chilli
  • ½ tsp Hing
  • 3 tbsp Peanut oil

Method

  • Take grated mango In a bowl; add salt and turmeric to it. Keep this aside for 15-20 mins.
  • Pour a tsp of oil in a pan, put mustard seeds, and once they begin to splutter; add methi powder and hing in it. Let it cool and add red chilli powder to it.
  • Mix above grated mango with this seasoning.

Grated Mango Pickle (Mamidikaya Thurumu pachadi) tastes good with hot rice and Dals.

Comments

  1. Crescentia Kalpana DavidJuly 26, 2010 at 9:02 PM

    this is my fav .. btw h r u? MCAnns remember?

    ReplyDelete
    Replies
    1. Soujanya's KitchenApril 30, 2012 at 6:21 PM

      Hey thank you Kalpana.I am good.How about you? Missing all those days.

      Delete

Post a Comment

Popular posts from this blog

Anapakaya Nuvvupodi Kura(Bottle gourd-Sesame Curry / Sorakaya Nuvvupodi Kura)

Image
Sorakaya with Nuvvu pappu podi is a great combination curry in Andhra Pradesh. Ingredients 1 Cup Bottle gourd cubes (Chopped Bottle gourd) 3 tbsp Sesame Powder (Nuvvu pappu podi) 1 tsp Mustard seeds 1 Dry Red chilli 1 tsp Red chilli powder Few curry leaves (Optional) Method In a bowl add chopped bottle gourd, turmeric, salt and required water. Allow it to boil, by covering with a lid. Once boiled, drain it and keep aside to cool. Heat a tbsp of oil in a pan. Add Sesame seeds, red chilies, cumin seeds. Fry them, Keep aside to cool. Grind it to fine powder by adding little salt. (Nuvvu pappu podi) Take some oil in a pan; add bottle gourd, curry leaves and fry it on a medium flame. Keep checking till water gets evaporated and add above Nuvvu pappu podi, and fry for 2 mins. Put red chilli powder and mix well the curry. Turn off the flame. Serve hot with plain rice or Chapathi's.
Read more

Rava / Ravva Kesari (Satyanarayanavratham’s Prasadam)

Image
In Andhra Pradesh Rava kesari is well known as Satyanarayanaswamy prasadam because it is offered to the Lord during Satyanarayana vratham. It's easy to cook with less preparation time. Ingredients 200g Bombay Rava (Sooji / Semolina) 250g Ghee 1 tbsp Cashew nuts 1 tbsp Raisins 400ml Water 200g Sugar 1 tsp Cardamom powder Pinch Food Colour (Optional ) Method Put a pan on stove, turn flame to medium & heat 2 tbsps of ghee. Add Bombay rava & cook in low flame by stirring constantly, until it turns light brown. Keep it aside to cool. Again heat 1 tbsp of ghee in a pan & add cashew nuts and raisins. Fry until they turn light brown. Keep it aside. Boil water in a pan. When bubbles start, lower the flame and add 3 tsps of sugar, and food colour to it. Cook until the sugar dissolves. Now slowly add Bombay rava by stirring continuously. Add remaining quantity of sugar, mix it with remaining ghee, and stir until the mixture becomes thick. Now add cardamom powder, cashew nuts, and...
Read more

Jeedipappu Pakodi / Cashewnut Pakodi / Kaju pakoda’s

Image
Have hot Yummy Kaju Pakoda’s on Rainyday, Afternoon or Evening. Ingredients Cashew nuts – 1 Cup Rice flour - ¼ Cup Maida - ¼ Cup Corn flour - 3 tsps Few curry leaves Chili powder - 2 tsp Turmeric powder - pinch Coriander powder - 2 tsp Soda bi carb - Pinch Salt -As required Water - As required Oil to fry Method Fry Cashew nuts in oil. Strain them and keep aside to cool. Prepare thick batter (like we make for chapatti’s) by mixing rice flour, corn flour, maida together with salt, chilli powder, soda, turmeric powder, coriander powder, curry leaves and mix well by adding water to it. Add fried cashew nuts to the batter. Heat Oil in a pan and deep fry cashewnut pakodi’s till they become golden brown in color. Serve hot with Tomato sauce.
Read more