Wednesday, May 23, 2007

Mamidikaya Menthi Mukkalu

Raw Mango Pickle with Fenugreek seeds

Summer in india is the season for mangoes. Here in the USA we can enjoy the mangoes throughout the year although we may not get very sour raw mangoes. Though all of us have so many recipes with mango, let me share this traditional recipe with you all. Also this is my recipe for the RCI Andhra event.


One raw Mango
Fenugreek seeds/menthulu, 2 tsp
Mustard seeds, 1/2 tsp
Jeera, 1 tsp
Red chillis, 5
Salt to taste

For seasoning
Mustard seeds, 1/2 tsp
Jeera, 1/2 tsp
Hinge/Asafoetida, 1/4 tsp
Oil, 3 tsp
Few Curry leaves

Take a pan and fry mustard seeds, jeera, red chilli, fenugreek seeds with just few drops of oil. Fry until you get the aroma of the spices. Allow them to cool and then grind them to powder in a spice/coffee grinder and keep the mixture aside. Peel and cut the raw mango into small pieces. To this add the above ground mixture and salt. Now prepare the seasoning. Add oil in a pan, allow it to heat and then add the mustard seeds, jeera. Allow them to splutter and then add the curry leaves and hinge. Pour this on the above mango pieces mixture and mix them well. You can relish exact taste of this menthi mukkalu after 4 or 5 hours you prepare it based on the sourness of the mango. This is because the fenugreek seeds take some time to stick to the mango pieces. This goes very well with rice. The storage life of this is around a week at room temperature but if you refrigerate it can be stored for even longer time. I prefer making them frequently instead of refrigerating for a long time. Enjoy the menthi mukkalu in rice with a spoon of fresh hot ghee.

Recipe for the RCI Andhra event.


Sharmi said...

lovely entry. looks mouthwatering. very nice pictures.

Tulip said...

This looks soo very Yummy
i am gonna try this very soon !
Thanks !