Raw Mango Rasam | Maavinkay Saaru

Raw mango rasam with step by step photos.A typical south Indian meal always comprises of a rasam variety and it is my comfort food too. I am always happy to eat a simple meal of rice with a vegetable fry and rasam and would not complain about the other missing varietes as in a typical south Indian thali.My most favorite rasam varieties are Karnataka style Bele Saaru, Holige Saaru and Tomato Rasam but there are few other varieties like mint rasam,pacchi pulusu, pepper rasam, mango rasam, tomato dal rasam which I thoroughly enjoy too.

Preparing a good rasam is again an art, not everyone can prepare a well balanced rasam which makes a lip smacking meal when mixed with hot rice and paired with fryums.I do not like very thin rasam which is flavorless, the rasam should be of right consistency and even though it is thin it should not lack the flavors and should be perfectly balanced in taste.My FIL is a big fan of my rasam varieties, he always get excited the moment he sees a rasam on our lunch table.A simple rasam rice is always a comfort meal for south Indians like how a dal chawal is a comfort food for north Indians.

Check out other rasam varieties in my blog - 

• Dill leaves flavored Rasam | Sapsige Soppu Saaru
• Drumstick Rasam | Mulakkadala Rasam
• Holige Saaru | Special Toor dal Rasam
• Lemon Rasam
• Mint(Pudina) Rasam
• Miriyala Chaaru | Pepper Rasam
• Pacchi Pulusu | Raw Onion - Tamarind Rasam
• Pineapple Rasam
• Senagala Kattu/Chickpeas Rasam
• Tomato Rasam
• Tomato Dal Rasam | Pappu Chaaru

Here is how to make raw mango rasam recipe with step by step photos.

Raw Mango Rasam Recipe:

Serves 2 | Author: Prathibha

Prep time: 5 mins | Cooking time: 25 mins | Total time: 30 mins

Cuisine: South Indian | Category: Main Course - Side dish

Ingredients:

1 raw Mango

2 Green chilies

2 tsp Rasam powder

1/2 tsp Turmeric powder

2 tsp Jaggery

Salt,to taste

to temper:

2 tsp Oil/Ghee

1/2 tsp Mustard seeds

2-3 Red chilies,broken

8-10 Curry leaves

1/4 tsp Asafoetida

Method:

• Wash and peel the skin of raw mango and cut into slices and reserve the mango seed.In a bowl add cut mango slices,mango seed and green chilies and close it with lid(no need to add water) and pressure cook for 3 whistles.

• Once it cools down mash it nicely with the back of a spoon or puree it in the mixer.Reserve the mango seed aside.

• In a small pan heat oil/ghee and crackle mustard seeds,add broken red chilies, curry leaves and asafoetida and fry until the red chilies turn slight brown in color.

• Add mashed mango puree along with the cooked mango seed and 1.25-1.5 cups of water and add turmeric powder, rasam powder,salt and jaggery and bring the rasam to a boil.Check the seasoning and adjust it.Boil it well.

Serve it hot with hot steamed rice,fry and papads.

Notes:

1. You can add 1/3 cup of cooked and mashed toor dal or moong dal to the rasam while boiling for a different taste.
2. You can serve it as a soup or hot beverage.

Technorati Tags: rasam varieties,raw mango rasam,mamidikaya rasam,maavinkay rasam,south indian rasam recipes,side dish for rice,karnataka recipes,raw mango recipes

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Mango Thokku | Sweet and Spicy Mango Pickle

As promised in my Mango Pickle Post last week,I am posting the Mango Thokku recipe which is my favorite pickle from childhood.We call it as 'Noone Uragaya' at our place.This Mango Thokku(pickle) is a nice combo of flavors and tastes best when well balanced with the right amount of seasonings.My mom used to make a big bottle of this mango thokku as it goes well with Paniyaram, Akki roti, Ragi Rotti , Chakli, Murukku ,Thengolu and any roti,chakli and few breakfast varieties.

Check out various Mango pickle posts here:

• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• Nuvvu Avakay (Mango pickle with Sesame powder)
• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• No oil Mango pickle(Water Mango pickle) 

 

Sweet and Spicy Mango Thokku Recipe:  Shelf life: 1 year  Prep time:15 mins | Cooking time:1.5 hrs | Total time: 2 hrs  Cuisine: Indian Category: Pickles  Ingredients:  2 large Raw Sour Mangoes(weighs 1 kilo)  150 gms (1 cup approx) Jaggery,grated  1/3 cup Red chili powder   1 tbsp + 2 tsp Mustard seeds  1 tbsp Fenugreek seeds  1 tsp Turmeric powder  1/4 tsp Asafoetida  1/4 cup Salt,approx  1 cup Sesame Oil  Method: Wash and wipe the mangoes with a dry cloth.Peel the skin of mango and cut the mango into very thin slices as shown in the picture.You would get roughly 5-6 cups of mango slices with a kilo of mangoes. Dry roast 1 tbsp mustard seeds and fenugreek seeds separately until they turn fragrant and cool them and grind to a fine powder. Heat oil in a thick large kadai and crackle 2 tsp mustard seeds and asafoetida.  Add the thinly cut mango slices and fry them for 2-3 mins until the oil coats the mango slices.Continue frying them until the mango pieces start becoming soft,once it becomes soft add turmeric powder and grated jaggery to it and mix well.Let it cook on low flame for 15-20 mins until it forms a thick mass,keep stirring in between. Add red chili powder,salt,roasted mustard-fenugreek powder to it and mix well.Taste the pickle a bit now and adjust the seasoning like salt, red chili powder or jaggery if necessary, it should be a good balance of salt, spicy, sour and sweetness.Let it cook for another 10-15 mins until the pickle forms like a big bowl and oil separates from the pickle.It starts leaving the pan with out sticking to it which is an indication that the pickle is done.You would see small mango bits in the pickle,but it is fine. Let the pickle come to room temperature. Store it in air tight sterilized bottles.It can be stored for an year under normal conditions if handled properly or you can even keep it in refrigerator and store it.  Serve it with Khakras/ Roti/ Chapati/Paniyaram/ Thengolu/ Chakli/ Murukku/ Thalipeeth/ Akki roti/ Ragi Rotti.

Notes:

1. Because of the addition of jaggery this pickle turns to dark brown in color.
2. Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
3. The most important part of the recipe is to balance the salt,spicy ness,and sweetness with the sourness of mangoes which makes a tasty pickle.Hence I suggest you to taste it once or twice after you add all the ingredients to the pickle and balance the pickle accordingly.
4. This pickle would be sweet and spicy at the same time and goes well with Thengolu/ Chakli/ Murukku/ Thalipeeth/ Akki roti/ Ragi Rotti.

Technorati Tags: how to make mango thokku,mango pickle,sweet and spicy mango pickle,mango thokku,karnataka style mango thokku

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Totapuri Mango Chutney | Easy Chutney Recipes

Totapuri mango is one variety which can be eaten raw as it is slight sweet and sour in taste.It is usually sold in front of parks,schools etc where the vendors would drizzle a liberal amount of masala(salt,chili powder with a hint of sugar) on the mango pieces and I must say that the combination is a bliss!!I am sure many of you would agree.

In Bangalore, we get really good ones which tastes better than the ones we get in Mumbai.But when ever I find them in market I usually buy them to relish them raw with salt and chili powder or prepare this mango chutney or instant pickle.You can even use totapuri mangoes in salads,bhel puri etc.

Coming to today's post,this is a very simple and quick chutney made up of totapuri mangoes.Please make a note that you cannot substitute Totapuri mango with any other variety in this recipe.You can prepare this chutney in two ways - you can grind it in whipper mode to retain tiny bits of mango pieces or you can grind it into a smooth paste.It tastes good either ways.I like to prepare coarse chutney with mango pieces which is best suitable with Curd rice and I make it smooth if I want to use it as a dip or serve with any breakfast variety.This chutney is not suitable to mix with rice,if you want to prepare mango pacchadi for rice,check out my Mango-Coconut Pacchadi recipe which tastes best with rice.

Check out few recipes using totapuri mangoes in my blog.

• Steamed Babycorn-Raw Mango Salad
• Bellam Avakaya/Sweet Mango Pickle 
• Maavinkay(Raw mango) Chitranna
• Ground nut(Peanut) Sundal with raw mango
• Moong Sprouts Salad with Raw Mango

Totapuri Mango Chutney Recipe:

shelf life: 3-4 days
Preparation time: 10 mins | Cooking time: nil | Total time: 10 mins
Recipe Cuisine: Indian | Recipe Category: Chutney|Pacchadi
 

Ingredients:

1 Totapuri raw Mango

4-5 Green chillies

1 tsp Sugar

Salt to taste

to temper:

1 tsp Oil

1/2 tsp Mustard seeds

5-6 Curry leaves

a pinch of Asafoetida(strong rock variety)

Method:

• Wash and peel the skin of mango and chop it into small pieces roughly.
• Grind the mango pieces with green chillies,salt and sugar in the mixer to a coarse paste.Check the taste and adjust seasoning if required.Here you can grind it in two ways- you can grind it in whipper mode to retain tiny bits of mango pieces or you can grind it into a smooth paste with the addition of little water if needed.It tastes good either ways.
• Heat oil in a small tempering pan and crackle mustard seeds and add curry leaves and asafoetida and switch off the flame.Add this tempering to the mango chutney.

Serve it as an accompaniment with khakras/rice/roti/ Curd rice/dosa/paniyaram etc.

Notes:

1. Use only totapuri mango variety for this,other varieties would not suit for this chutney.
2. This chutney is a nice blend of flavors,hence taste the chutney once when you grind and adjust the salt,sugar and spicyness of chutney.
3. You can prepare the chutney in two ways- you can grind it in whipper mode to retain tiny bits of mango pieces or you can grind it into a smooth paste with the addition of little water if needed.It tastes good either ways.I like to prepare coarse chutney with mango pieces which is best suitable with curd rice and I make it smooth if I want to use it as a dip or serve with any breakfast variety.
4. This chutney is not suitable to mix with rice,if you want to prepare mango pacchadi for rice,check out my Mango-Coconut Pacchadi recipe which tastes best with rice.
5. You can store it in an air tight container for 3-4 days in refrigerator.

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Easy Mango Pickle Recipe | Karnataka style Mango Pickle

I have posted several Mango Pickle recipes in my blog and I still have many more versions to share. Most of my Andhra Mango pickles were tried by my readers and they even gave good feedback. Today I am sharing a simple and easy Mango pickle recipe which is prepared at my mom's place. During our childhood, we used to call this pickle as 'Yellow pickle' and it was a favorite among kids because of its fascinating yellow color.This pickle recipe is quite unusual as we use green chilli paste in the pickle instead of red chilli powder. It also requires very less oil.It is not the usual instant Mango pickle as this pickle can be stored upto an year when refrigerated and 3-4 months under normal conditions.Though we use less oil in this pickle the process of marinating the mango pieces in salt and then the tempering increases the shelf life.

Though the preparation process of this pickle is simple I never tried it myself.When my mom visited us few weeks back I had asked her to prepare this pickle and also mango thokku which were my child hood favorites,would post mango thokku soon.This yellow mango pickle had become an instant favorite to TH who is tasting it for the first time.The quantity which was supposed to last for 2-3 months has almost got over just in a span of one month.If you are looking for an easy less oil Mango pickle,this recipe is for you.

Easy Mango Pickle Recipe -  Karnataka style:

shelf life:2-3 months outside,upto one year when refrigerated

Ingredients:

5 cups chopped Raw mangoes

3/4 cup Salt

1/4 cup Green chili paste(approx 25-30 Green chillies)
1 tbsp roasted Mustard- Fenugreek powder

1 tbsp Turmeric powder

2 tbsp Sesame Oil

2 tsp Mustard seeds

1/4 tsp Asafoetida

Method:

cleaning the mangoes:

• Wash and wipe the mangoes with a dry cloth.You really need to have sharp thick knife to cut into 1" thick mango pieces.You don't need to keep the inner shell in tact.

• Spread them over a dry cloth while you are preparing the spices for the pickle.

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Roast 1 tbsp of mustard seeds and 1 tbsp of fenugreek seeds until you get the aroma and let them cool a bit and grind to a fine powder.Use 1 tbsp of powder for this recipe,store the remaining powder in a ziplock bag,I would share another recipe soon in which you can use it.
• In a big bowl mix the cut mango pieces with salt,turmeric powder and roasted mustard-fenugreek powder and stuff the jars with this and cover it.

• You will see the water which oozes from the salted mangoes on the first day itself. Let them marinate for 3 days.

• On the 3rd day taste it and check for salt,the mango pieces would be slightly salty.If you feel that the salt is less you can add little more salt.
• Wash and wipe green chillies and dry them for some time and grind them to a coarse paste.
• Add ground green chili paste to it and mix well.
• In a small pan heat sesame oil and crackle mustard seeds and asafoetida and let the oil come to room temperature.
• Add this to the pickle and mix well.
• You can start using the pickle in a day or two.It tastes best after one week as the salt levels get adjusted.
• This pickle can be kept outside for 2-3 months.But I prefer to refrigerate it and it stays good upto one year.

Serve it with Curd rice.

Notes:

• Use pickle variety mangoes which are sour and also cut them in to the pieces,you do not need to keep the inner shell in tact.
• Use Spicy fresh green chillies for the recipe.
• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• This pickle stays good for an year when refrigerated and for 2-3 months under normal conditions
• You can easily double or triple the recipe,the basic rule is to use 5 cups of mango pieces with 3/4  cup salt.

  

Check out the various Andhra style Mango pickle recipes here:

• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
  
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• Nuvvu Avakay (Mango pickle with Sesame powder)
• No oil Mango pickle(Water Mango pickle)

 

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Mixed Vegetable Pickle | Mixed Vegetable Achar - spicy version

Before I get to the post ,I wish all my readers and friends a very HAPPY HOLI !!

I have posted Mixed Vegetable Achar recipe some time back but that was not a spicy version so today, I am posting a spicy version of Mixed Vegetable. The preparation is similar to Mixed Veg Achar which I posted earlier -just a few minor tweaks though.

Personally, I prefer the non spicy version due to its appetizing green color and because it goes very well with Parathas.However, when my MIL makes the non spicy Mixed Vegetable Pickle she also prepares a small portion of Spicy version along with it.The recipe for both is similar but the addition of red chili powder plays a key role in changing the taste of the pickle.My MIL says that the addition of Saunf(fennel seed) powder to the spicy version of Mixed Veg pickle is optional but I do recommend to add that, as it gives a nice flavor to the pickle.

Spicy Mixed Vegetable Pickle Recipe:

shelf life: upto 1 year

Ingredients:

2 tbsp Nigella Seeds(Kalonji)

3 tbsp Vinegar

1/2 liter Mustard Oil

Vegetables (8 cups of  cut vegetables):

2-3 Carrots,peeled and cut into 1" thin long pieces

1 small Cauliflower,separate and cut into small florets

2 Radish,peeled and cut into 1" thin long pieces

1 Raw mango,cut into 1" thin long pieces

15-20 French Beans,remove the strings and cut into 1" thin long pieces

5-6 Lemons,cut into 8 pieces length wise

8-10 Gooseberry,cut into 6-8 pieces length wise(remove the seeds)

100 gms light colored Green chillies,cut into 2 pieces

1 whole Garlic pods,separate into pods and remove the skin

100 gms Ginger or Mango Ginger,peeled and cut into 1" thin strips

Powders:

2 cups Red chili powder

2 cups Mustard powder

1 3/4 cups Salt

1 tbsp Fenugreek powder

50 gms Amchur(Dried mango) powder

50 gms Fennel seeds(Saunf) powder,ground to a very coarse powder

2 tbsp Turmeric powder

Method:

Cleaning,Cutting and drying the Vegetables:

• Wash and wipe all the vegetables with a dry cloth.Cut various vegetables as per the instructions I mentioned above.Take care that you cut all the vegetables into a similar length and sized pieces.
• Spread them over a dry cloth in sun and let them dry completely.You should take care that the vegetables are dry with out any moisture content in it.If you have really good sun it should take half day otherwise you can keep it in shade up to a day.

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Grind fenugreek seeds to a fine powder.
• Grind saunf in whipper mode until coarse powder.Do not run it for long time just run it for 2-3 times until you get coarse powder.
• Now take a big bowl and mix the saunf and fenugreek powder,red chili powder,mustard powder,salt,kalonji seeds,mustard tukda and turmeric powder until everything is mixed well.
• Now take another wide small bowl and take 1 cup of mixed powders and add sufficient mustard oil until the mixture is wet completely and mix with hands.
• Take 2 cups of vegetable pieces at a time and apply the mixture all over the mixed vegetable pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
• Put the masala coated vegetable pieces in a big bowl and repeat the process of coating the vegetable pieces in small portions and put them in a big bowl.
• Once all the vegetable pieces are mixed,add vinegar and remaining pickle masala and mix well again.
• Carefully fill the sterilized jars with the vegetable pieces and pour the remaining oil over it.
• Cover the jar with lid and keep it aside for 3 days.
• On day-1 check it some oil might have started floating over the pickle.Do not panic if the oil does not float on day-1,if not on day-1 you will see oil floating on day-2.
• Mix with a clean and dry ladle all over and repeat the same process on day-3.
• Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for atleast one week before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
• On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra mustard oil over the top until the oil floats on top.
• Store it in air-tight tupper ware container or glass bottles.This way your pickle stores for long with freshness in it and even the vegetable pieces do not get soft.

Serve it with piping hot Parathas/Theplas or it can be served with Rotis/Naans/Kulchas/Pulavs. 

Other Vegetable Options:

• Shalgum(Turnip) and Lotus Stem(Kamal Kakdi/Bhein) can also be added to the pickle according to the availability of them.

Notes:

• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of mustard oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra mustard oil.
• Do not replace or remove any of the ingredients in the recipe,all the ingredients are must to get a tasty Vegetable achaar in North Indian style.
• This pickle stays good for an year.It might turn slightly sour after 5-6 months but it is good to eat with hot hot parathas and curd.
• You can easily halve the recipe,the basic rule is to use 4 cups of vegetable pieces with 1 cup(slightly less than 1 cup) of salt,1 cup red chili powder and 1 cup mustard powder.  

Summers are here and Mangoes are in season ,do not miss out to check various authentic Andhra Mango pickles and also the famous Punjabi Aam ka Achar recipe here.

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Mixed Vegetable Achar - North Indian Style | Mixed Vegetable Pickle

 

We spent a large part of the last month in preparing pickles as we always prefer home made pickles. The key source of the pickles in our house is my MIL who  usually makes several varieties of pickles during the mango season. Check them here. These last for a long time but she also makes another batch of pickles in the winter season which lasts for us until the next mango season. 

"Mixed Vegetable Achar", is a must in winter as we get really fresh and various varieties of vegetables in this season.I like the taste of Mixed Vegetables in this pickle, as they retain their crunch even after a few months of pickling. Apart from Mixed Vegetable Achar she also prepares other varieties like Gooseberry(Amla) pickle and Red chili pickle ,the recipes which I will post soon.

This North Indian style Mixed Vegetable Achar goes extremely well with parathas/rotis. I have shared this pickle with many of my friends & family and they absolutely loved it and requested me for the recipe.So here is my MIL's famous Mixed Vegetable Achar for all those who requested for it.
PS: I plan to post another spicy version of mixed vegetable pickle later.This version while a mild variation from the current one , does taste well too.

Mixed Vegetable Achar Recipe:

shelf life: upto 1 year

Ingredients:

3 tbsp Nigella Seeds(Kalonji)

1/4 cup Vinegar

1 liter Mustard Oil

Vegetables (16 cups of  cut vegetables):

4-5 Carrots,peeled and cut into 1" thin long pieces

1 medium Cauliflower,separate and cut into small florets

3-4 Radish,peeled and cut into 1" thin long pieces

250 gms French Beans,remove the strings and cut into 1" thin long pieces

10-12 Lemons,cut into 8 pieces length wise

20-22 Gooseberry,cut into 6-8 pieces length wise(remove the seeds)

250 gms light colored Green chillies,cut into 2 pieces

2 whole Garlic pods,separate into pods and remove the skin

250 gms Ginger or Mango Ginger,peeled and cut into 1" thin strips

Powders:

4 cups Mustard powder,preferably Yellow mustard

3/4 cup Yellow Mustard tukda(you can avoid this if you do not get it)

3 1/2 cups Salt

1 tbsp Fenugreek powder

100 gms Amchur(Dried mango) powder

100 gms Fennel seeds(Saunf) powder,ground to a very coarse powder

2 tbsp Turmeric powder

Method:

Cleaning,Cutting and drying the Vegetables:

• Wash and wipe all the vegetables with a dry cloth.Cut various vegetables as per the instructions I mentioned above.Take care that you cut all the vegetables into a similar length and sized pieces.

• Spread them over a dry cloth in sun and let them dry completely.You should take care that the vegetables are dry with out any moisture content in it.If you have really good sun it should take half day otherwise you can keep it in shade up to a day.

for making pickle:

• Keep ready the sterilized and sun dried jars ready before you start pickling.
• Grind fenugreek seeds to a fine powder.

• Grind saunf in whipper mode until coarse powder.Do not run it for long time just run it for 2-3 times until you get coarse powder.
• Now take a big bowl and mix the saunf and fenugreek powder, amchur powder, mustard powder,salt,kalonji seeds,mustard tukda and turmeric powder until everything is mixed well.

• Now take another wide small bowl and take 1 cup of mixed powders and add sufficient mustard oil until the mixture is wet completely and mix with hands.

• Take 2 cups of vegetable pieces at a time and apply the mixture all over the mixed vegetable pieces with your hands.Using your hands for this step is better than mixing it up with ladle.
• Put the masala coated vegetable pieces in a big bowl and repeat the process of coating the vegetable pieces in small portions and put them in a big bowl.

• Once all the vegetable pieces are mixed,add vinegar and remaining pickle masala and mix well again.

• Carefully fill the sterilized jars with the vegetable pieces and pour the remaining oil over it.
• Cover the jar with lid and keep it aside for 3 days.
• On day-1 check it some oil might have started floating over the pickle.Do not panic if the oil does not float on day-1,if not on day-1 you will see oil floating on day-2.
• Mix with a clean and dry ladle all over and repeat the same process on day-3.
• Now taste the masala mixture in the pickle,it should be perfect and slightly salty as the pickle has to be yet marinated for atleast one week before its usage.But if you feel the salt is less add a tsp or 2tsps of salt to it and mix well.I don't think it would be necessary if you follow the measurements accurate.
• On the day-3 if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise add extra mustard oil over the top until the oil floats on top.
• Store it in air-tight tupper ware container or glass bottles.This way your pickle stores for long with freshness in it and even the vegetable pieces do not get soft.

Serve it with piping hot Parathas/Theplas or it can be served with Rotis/Naans/Kulchas/Pulavs. 

Other Vegetable Options:

• Shalgum(Turnip),Lotus Stem(Kamal Kakdi/Bhein),Raw Mangoes can also be added to the pickle according to the availability of them.

Variations:  

• This pickle is not spicy but it is a real burst of flavors.If you want it spicy add 2 cups red chili powder while mixing the masala.But I strongly recommend not to use red chili powder for this pickle.

 Notes:

• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of mustard oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra mustard oil.
• Do not replace or remove any of the ingredients in the recipe,all the ingredients are must to get a tasty Vegetable achaar in North Indian style.
• This pickle stays good for an year.It might turn slightly sour after 5-6 months but it is good to eat with hot hot parathas and curd.
• You can easily halve the recipe,the basic rule is to use 4 cups of vegetable pieces with 1cup salt and 1 cup mustard powder.
• You can add a tsp of the pickle masala(in the pickle) while making methi theplas,it really adds a nice taste to the thepla. 

Check out other North Indian Pickle recipes in my blog.

1. North Indian style Stuffed  Mirch ka Achar(Green Chili pickle) 
2. North Indian style Aam ka Achar(Mango Pickle).

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Kosambari | Hesarubele Kosambari | Moong Dal Salad

Salads can be served as a part of a meal while few varieties can be eaten as a whole meal by itself.The Salad which I am sharing today is a typical Karnataka style called 'Kosambari' which is a must to be served as a part of the meal in marriages and festivals.We usually offer soaked moong dal to God during festivals and mostly it is converted to this tasty kosambari for our lunch or evening snack.I don't mind eating it as a meal too as I like it very much.While the base ingredients of various kosambaris are same,one can play with the addition of few more vegetables or experimenting with various lentils.

If you are searching for Navratri recipes,please go through my  Navarathri recipes here for various sundal, kheer, snack and rice varieties.

Hesarubele Kosambari Recipe:

(Serves 2-3)

Ingredients:

1/3 cup yellow lentils/Moong dal

1 medium Carrot,grated

1/4 cup grated Coconut

2 tbsp chopped Coriander leaves

3/4 tsp ground green Chili paste(2 green chilles)

juice of 1/2 Lemon

Salt to taste

to temper:

1/2 tsp Mustard seeds

1 tsp Urad dal

a pinch of Asafoetida

5-6 Curry leaves

1 tsp Oil

Method:

• Soak moong dal for an hour and drain off the excess water in a strainer.Leave it in strainer for sometime so that all the water would be strained.
• In a mixing bowl add strained moong dal,grated coconut,chopped coriander and grated carrot.
• Just before serving,add salt,green chili paste and lemon juice and mix well.Taste it and adjust according the seasoning according to your requirement.
• In a small pan heat oil and crackle mustard seeds and add urad dal and fry until it turns red.Add curry leaves and asafoetida and fry for few more seconds.
• Add the seasoning to the mixed salad and mix it nicely.

Serve it as a snack or as a part of meal.

Notes:

• Prepare the salad just before serving,if you make it ahead the salad will leave lot of water.Hence add the salt and spice and mix just before serving.You can make ahead of half an hour and not more than that.

Variations:

1. You can add finely chopped cucumber and also finely chopped or grated raw mango to the above recipe.Adjust lemon juice in the recipe.
2. Moong dal can be replaced with chana dal in the recipe and follow the same process.
3. You can even add pomegranate kernels to the salad.
4. Yellow moong dal can be replaced with sprouted whole moong in the recipe and you can add chopped cucumber and raw mango to the same.

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MAAGAYA | ANDHRA MAAGAYA PICKLE | SUN DRIED MANGO PICKLE

My blog is flooding with lots of mango pickle recipes which we prepared this season and I can say today's pickle recipe is finale for my mango pickle series.

After 'Avakaya',another famous mango pickle variety from Andhra is 'Maagaya'.The preparation of this pickle is quite different from any other mango pickles as the pickle is prepared with dried mango pieces.I have posted a 'Sun dried Tomato pickle' recipe in my blog which is prepared in a similar way.This pickle is quite laborious and also needs some expertize and hence I don't suggest a newbie in cooking to try this recipe.
Maagaya is again a family favorite after avakaya.The taste,texture of this pickle when mixed with hot rice and ghee is just wonderful. We also prepare magaya pacchadi (chutney) with this magaya pickle which can be eaten with idli/dosa.I will try posting even that recipe soon.
MAAGAYA | ANDHRA MAAGAYA PICKLE RECIPE:
(makes approx 1 kg)
Shelf life: 1+ year

Ingredients:
5 raw mangoes
1/2 cup(125 gms) Red chili powder
1/2 cup(125gms) Salt
2 tsp Fenugreek seeds
2 tsp Turmeric powder
2 tbsp Mustard seeds
200 ml Sesame Oil

Method:

• Peel the raw mangoes and cut into thin slices roughly.Here you don't need cubes,we need thin slices of pieces,the shapes are not important but make sure that the pieces are medium sized and very thin as we are going to dry the pickle.In this pickle you can even use inner shell(called 'tenka' in telugu) along with the mango pieces for the pickle.
• Mix the mango pieces with salt and turmeric powder properly .Use a plastic container while mixing.Keep it in a porcelain or ceramic or plastic container which has lid.Leave this mixture aside for 3 days untouched.This will leave some water from the mango pieces.
• After 3 days,on the 4th day slightly squeeze the mango pieces(reserve the water which we get after squeezing and the extra water that the mango pieces leave) and spread them on a clean plastic sheet and dry it in full sun for one complete day.The pieces should loose all the moisture but it should be slightly soft to touch.Take care that they would not turn hard.
• On 5th day after they get dried we start the remaining process.
• Heat sesame oil and crackle mustard seeds quickly and add asafoetida to it and remove it from stove and let it cool completely.
• Dry roast methi(fenugreek seeds) seeds and grind it to a fine powder.
• Add red chili powder,fenugreek seeds powder and reserved water from mango pieces(you would have got approx 1 cup) and mix well.If you have got more than 1 1/2 cups keep aside some portion and use just one cup of water in the pickle
  
• Store this in an air tight tupperware/glass/ceramic container.
• After 3 days if you see the oil is floating on the pickle up to an 1/2" height then it is perfect.Otherwise heat 1/4 cup of sesame oil and let it come to room temperature and pour over the top until the oil floats.
• This pickle needs a week to get marinated and ready to use.This stays good for over an year.

Serve it with hot rice and ghee.
Notes:

• Use pickle variety mangoes which are sour and also cut them in to thin slices.In this pickle you can even use inner shell(called 'tenka' in telugu) along with the mango pieces for the pickle.
• In this pickle we are NOT adding any water to the recipe,all the while I am talking about the water released from salted mango pieces.so please don't get confused.
  
• Use red chili powder which is specially used for pickles as this variety gives a nice and bright red color to the pickle and also it is not very spicy.
  
• Always transfer a small portion of pickle into a small jar and use a clean and dry spoon.
• Increase the amount of sesame oil as required in the recipe.The basic thumb rule is to make the oil float over the pickle after 3 days.So feel free to add extra sesame oil.Do remember that we need to heat the oil and let it come to room temperature before adding to the pickle
  
• This pickle stays good for more than an year.
• You can prepare Maagaya pacchadi with magaya pickle.You can take a small portion of magaya pickle and grind it coarsely with green chillies and onions.Mix in the curd and give a tempering.I will post a detailed one in near future.

Check out my earlier Mango pickle posts:

• North Indian style Aam ka Achar
• Maagaya/Sun dried Mango Pickle
• Bellam Avakaya(Jaggery Mango Pickle)
  
• Mukkala Pacchadi(Tiny mango pieces pickle)
• Pesara Avakaya(Mango pickle with Moong dal Powder)
• Palli Avakaya(Mango Pickle with Groundnut Powder)
• Avakaya/Andhra special Mango pickle
• Allam Avakay | Avakay with Ginger-Garlic paste
• Nuvvu Avakay (Mango pickle with Sesame powder)
• No oil Mango pickle(Water Mango pickle)
  

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