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MANGO THOKKU | MANGA THOKKU RECIPE

19.37 | Label: Pickle

Mango thokku or manga thokku is one of my most favorite pickle. A best accompaniment for sambar rice, upmas, parathas and curd rice. My mom makes this very well and i still remember the days when she used to make mango thokku in bulk and store for 4-5 months. I made this thokku and clicked long back but it was lying in the draft for a long time. We are just back from a fantastic and fun filled India trip. Will get back to routine in a day or two. Let me first finish off posting the recipes lying in my draft and will start with the new one from the next week.

Ingredients

Preparation Time : 15 mins | Cooking Time :20 mins | Yields : 1 and 1/2 cup

Raw mango 1 (Big)| Grated Mango 1 and 1/2 cup
Red chilli powder 3-4 tsp
Salt As needed
Asafoetida 1/2 tsp
Sesame oil 4 tblsp
Mustard seeds 1/2 tsp
Curry leaves few
Jaggery 1 tsp

Method:

Take the skin of the mango and grate this using the carrot grater. In a heavy bottomed pan add sesame oil and throw in the mustard seeds , curry leaves and asafoetida. Add the grated mango to this.

Add red chili powder,turmeric powder and salt. Mix well and let this cook in a low flame.
When it comes to a whole mass add the jaggery.

Cook till it emits the oil . Switch off the flame once the thokku look glossy.

Mango thokku is ready. Allow this to completely cool. Store in a clean dry glass container. Do not store in stainless steel vessel.
Always use clean dry spoon to take the thokku.
You can refrigerate the thokku and use this upto 2-3 months.

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MAAVADU RECIPE | VADU MANGO PICKLE | PICKLE RECIPES

23.55 | Label: Pickle, Traditional Recipe

Vadu mangai or maavadu , generally we get in summer season and i remember accompanying my mom to the central market in my town, to buy the tender mangoes . We make pickle out this vadu mangai . My mom always buy this vadu manga in bulk (10 padi) and she makes pickle in big jars and share with my athais who are all big fan of vadu manga pickle. Though i am not a big fan of maavadu i enjoy seeing this procedure of making maavadu. I love the maavadu water very much, a perfect combo for Curd rice. Make this easy maavadu pickle this summer and enjoy them with curd rice.

Ingredients

Preparation Time : 20 mins | Cooking Time : Nil | Yields : 2 cups

Raw tender mango | Maavadu 1 Cup
Castor oil 1/2 tsp
Rock Salt 3/4 tsp
Mustard seeds 1/4 tsp
Red Chilli 10
Asafoetida 1/4 tsp
Red chilli powder 1/4 tsp

Method:

Select small tender mangoes from the market and wash them in water nicely. Wash it few times to get rid of the dirt in the mangoes and pat dry them well.
Ensure that no water is there, else fungus will form after the pickle is made. My mom puts the wiped mangoes under the sunlight for half an hour.inside the home near the window. I also did the same.

Take the mangoes and put them in a clean dry bowl and add castor oil to this and rub the mangoes with oil , and ensure all the mangoes are coated well with oil.
The addition of castor oil is to reduce the heat caused by mangoes.

Grind the red chilli, mustard, rock salt, red chilli powder and asafoetida into a fine paste. You can add little water while grinding.

Add this to the mangoes and mix well with a clean dry spoon.

Keep this covered and put in a dry place for a week.
Everyday morning mix the mangoes well . Do not worry if the water is less. It will ooze out water in a week's time.
And the mangoes will start shrinking too.

After 10 days transfer it to a clean dry bottle and put it in the refrigerator.
If handled well, maavadu will stay good even for a year.
Generally , we don't store this in the refrigerator. Even outside in a porcelain jar this will stay good.

Note:

Always add clean water for grinding the ingredients. Do not use normal tap water. Use drinking water.
Keep the pickle in a clean dry container. even if little water is there , the pickle will be spoiled.
Use dry spoon to take out the maavadu, everytime.

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AVAKKAI PICKLE|AVAKKAI MANGO URUGAAI |INDIAN PICKLE RECIPES

00.50 | Label: Pickle

Avakkai mango pickle , the one of the most favorite dish i love to make. I learnt this during my early days of marriage from my athai(aunt) . She is an expert in doing this and she used to send big bottles of pickles to me after i got married. She was staying close to my in-laws place. I always wanted to learn the recipe from her and when i asked her she beautifully explained me the procedure. The next year she sent me raw mangoes and i made it according to her instructions. It came out extremely well. After coming to singapore, i never put this avakkai pickle and suddenly 2 weeks back i thought i should make this. I bought mango from little india, but here we don't get it cut with the seed intact. In chennai, they will cut and give.
Followed my athai's recipe and it turned out very well. Sharing the recipe of avakkai pickle today.

Ingredients

  Preparation Time : 20 mins | Cooking Time : Nil |   Yields : 4 cups

Raw mango 3 (small size) [ 5 cups of cubed cut mangoes]
Red chilli powder 3/4 cup
    Salt 1/4 cup
Mustard seeds 1/2 cup
   Turmeric powder 1/2 cup
   Fenugreek seeds (vendayam) 2 tblsp
   Sesame oil 1 cup
Asafoetida 1 tsp
Kabuli channa 1/4 cup (optional)

Method:

Wash and cut the mango with the skin in tact, if possible. I couldn't do it at home. So i cut without the seeds.

Soak them in water for few minutes ( just to remove impurities if it is cut and bought from store)
Drain the water and pat dry the cut mangoes.
Dry them in a cotton cloth (preferably white, so that any color will not stick to the mango) inside the house in a airy place for 2 days.

In a big glass |ceramic bowl , add the dried mangoes
Keep the mustard seeds in hot sun for 3-4 hours and grind this into fine powder.
If you don't get sunlight, heat a pan for 2 minutes and switch off the flame.
Put the mustard seeds and let this sit in the hot pan for few minutes.

If adding kabuli channa, dry it nicely and add to the bowl. Add the mangoes, mustard powder,salt
Add turmeric powder, asafoetida and fenugreek seeds(vendayam).
Add sesame oil to this mixture.

Mix this nicely with dry clean spoon.
let this sit for 3-4 days without touching it. Keep it in a clean dry place.

After 4 days the oil will start floating on the top. Mix this well nicely and you can start using the avakkai pickle .
Store this in a clean dry place and use clean dry spoon. After a month you can transfer it a jar and keep in the refrigerator for later use.

Note:

Add salt and red chilli powder according to the sourness of the mango.
If mangoes are sour follow this proportion. Else adjust the red chilli powder and salt accordingly.
Use nice red variety of chilli which gives nice colour yet not too hot.

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MAANGA INJI PICKLE | MANGO GINGER PICKLE | PICKLE RECIPES

23.31 | Label: Pickle, Traditional Recipe

Mango ginger pickle or Maanga inji pickle is a simple pickle which we make when mango inji is available in the market. This pickle doesn't involve any cooking and we don't use oil while making this pickle. During my trip to Chennai in December, when i was walking through the streets of Station road in West Mambalam , i bought some fresh vegetables . Along with that i bought this manga inji also, and made pickle after going home and clicked it also. Everyone at home loved this simple pickle. A perfect combo with curd rice.

Ingredients

Preparation Time : 10 mins | Cooking Time : 0 Mins | Serves : 3-4

Mango Ginger 6-7
Green Chilli 1-2
Lemon juice 1 tsp
Salt As needed

Method:

Peel the skin of the mango ginger.

Cut the mango ginger and green chilli into very fine pieces.
Squeeze lemon juice to this and add salt too.
Mix well.

Mango ginger pickle is ready.
If you want you can temper with mustard seeds using 1/2 tsp of oil.

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VEPPALAIKATTI | VEPPALAI KATTI RECIPE

22.50 | Label: Pickle, Traditional Recipe

Veppalakatti is a very traditional tamil brahmin recipe which i have always seen in a store in my home town, where they sell Applams, vadams and vathals. My amma always buys from there and if you are wondering from the name what it is, it is a dish made with Lime leaves and used as a pickle kind of side dish for Curd rice. A friend of mine shared this recipe with me recently, when i was telling her that i was left with few lime leaves after trying the Thai green curry.

Veppalai katti 1

INGREDIENTS:

LIME LEAVES	12-14
RED CHILLI	7-8
OMAM \| AJWAIN	1/2 TSP
SALT	TO TASTE
ASAFOETIDA	1/4 TSP
LIME JUICE	FEW DROPS (OPTIONAL)

METHOD:

Wash and pat dry the lime leaves. Tear the leaf and take out the middle stem.
Take it out for all the leaves.

Grind this in a mixer along with red chilli, omam, asafoetida and salt.(no need to roast any ingredient)

after a day or 2 the color will change to brown. So no need to worry about that.
If adding lemon juice add it while grinding. I didn’t add. Store it in the refrigerator and handle with a clean dry spoon always.

Technorati Tags: veppalaikatti recipe,side dish for curd rice,tamil brahmin recipes,how to use lime leaves,lime leaves recipes

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MANGO THOKKU | MANGA THOKKU RECIPE

Ingredients

MAAVADU RECIPE | VADU MANGO PICKLE | PICKLE RECIPES

Ingredients

AVAKKAI PICKLE|AVAKKAI MANGO URUGAAI |INDIAN PICKLE RECIPES

Ingredients

MAANGA INJI PICKLE | MANGO GINGER PICKLE | PICKLE RECIPES

Ingredients

VEPPALAIKATTI | VEPPALAI KATTI RECIPE