Maanga Curry
Spicy, tangy Mango Pickle, fondly termed Maanga Curry in Malayalam, is an all time favorite and an indispensable item in all Sadhyas. You yearn wholeheartedly to savor the favorite and in no time the pickle is exhausted. Preparing Manga Curry is all too simple with just a few basic ingredients. These pickles don’t stay fresh for longer periods and hence it is wiser to prepare in small quantities so that the freshness is preserved. The fiery bright red color and the sourness of mango make the dish altogether droolable. You can discover a step wise illustrated Maanga Curry dish here. Enjoy the favorite.
Ingredients
- 4 cups Raw Mango cut into pieces, Pachha maanga
- 1 no Lemon juice if mango is not sour
- 2 tsp Fenugreek powder Uluva
- 1 tsp Asafoetida powder Kayam
- 1 3/4 cups Water
- 1 tsp Mustard seeds
- 2 tbsp Chilly powder
- Curry leaves Few
- 3 Tbsp Oil
- Salt As reqd
Instructions
- For preparing Maanga Curry, first mix the spices: fenugreek powder, asafoetida powder and chilly powder together
- Heat oil in a pan.
- Add mustard seeds and when they crackle, add curry leaves.
- Stir in the spice mixture and roast them. Make sure it does not get burnt.
- Add water (and lemon juice if required) and bring to a boil.
- Once it starts to boil well, keep boiling for about 30 seconds and switch off the flame.
- Add mango pieces and mix well.
- Cover and allow it to cool.
- Mango pickle, fondly termed Maanga Curry in Malayalam, is ready. You can relish the pickle with Kanji and payar.
Tried this recipe?Let us know how it was!
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real yummy…..just like my grandmother`s pickle….