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Delicious nadan kadumanga...our hereditary way..
Published On: 21 Apr 2014
English: Mustard Seeds
kannada: Sasuve / Karisasive
hindi: Rai / Banarasi Rai / Sarson
Bengali: Sarsay / Shorshe / Rai
Oriya: Sorisa / Sarosha
Punjabi: Rai / Banarasi Rai / Kalee Sarson
Kashmiri: Aasur / Sorisa
Urudu: Rai, Banarasi Rai, Kalee Sarson
for more details, click the name of the ingredient
Wash the tender mangoes, Do not separate mangoes from their bunches) Place them on a cloth and wrap up and keep aside.
Take a bharani (or glass bottle). Snip the mangoes one by one and put it into the bharani. Can find the chona oozing from the mangoes. Add mangoes and salt in layer by layer. After which, close the bharani with its lid and tie. Shake the bharani every day. After one week, add boiled and cooled water to immerse the mangoes.
Heat the mustard seeds and chilly powder. Do not burn it. Powder the mustard seeds.
Add mustard seeds powder, chilly powder into the mangoes and mix well.
Keep it in the bharani and use whenever necessary
The delicious nadan kadumango achar ready …..
Got the traditional taste..thanks
It gives the traditional taste...which my grandma's preparation. thanks ..for this recipe.
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Nizana Shammas is a hosewife who has lots of interest n cooking. She is an expert in providing various traditional recipes.
Renukadevi Kumanan is a well versed person in providing varities of South Indian recipes and also some modern recipes. She used to try varities of recipes from different cuisines.
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