Grated Mango pickle

Mango Thokku / grated Mango pickle

Ingredients

Mango - 3
Mustard seeds - some
Asafoetida powder - 1/4 tea spoon

Chili powder - 5 tea spoon

Gingelly oil - 15 tea spoon
Methi powder - 3 tea spoon
Mustard powder - 1.5 tea spoon
Salt to taste



1. Fry methi seeds in a kadai without oil and finely powder them.

2. Grate the mangoes into fine flakes.

3. Heat oil in kadai and add mustard seeds, once it splutters ,add the grated mangoes and asafoetida powder. Fry them in oil and allow it to cook.

4. Once its half cooked, add chilly powder and salt. Allow them to cook in low flame.

5. When completely cooked, add methi powder and mustard powder and remove.
(Oil oozing out is the correct state, to remove).

6. Preserve in air tight dry container and serve with rice.


Note: If mango is too sour, increase the chilly powder.

Gongura Pachadi

Gongura / Pulicha Keerai Pachadi recipe..

Ingredients

Gongura leaves - 1 medium sized bunch
Cumin seeds - 1 tea spoon
Coriander seeds - 1/2 tea spoon
Broken Urud dhal - 2 tea spoon
Mustard seeds - 1 tea spoon
Methi (Fenugreek) seeds - 1/2 tea spoon
Red chilies - 7
Gingelly oil - for frying
Tamarind - lemon size
Shallots (small onions)  - 15 pieces or 1 big onion (optional)
Garlic - 30 pieces
Salt to taste


1. Wash gongura leaves thoroughly in water.Drain them under fan for 1 hour by spreading the leaves.
No water should be left out.

2. Heat 2 tea spoon of gingelly oil (cooking oil as an alternative) and add cumin seeds, coriander seeds, broken urud dhal, methi seeds , red chilies and fry them until they turn brown..(No over frying). At the end add mustard seeds and fry for a minute.

                               { The tea spoon which I use to measure is depicted above... }

3. Remove the fried items and in the same kadai, fry peeled garlic.

4. Fry the small onions till they turn brown,remove them and keep aside..

5. Now add 2 tea spoon of gingelly oil and fry gongura leaves. Fry till they shrink and turn completely brown.

6. Grind all the fried items from step 2 into smooth powder. Do not add water.

7. Now add gongura leaves ,3/4 th  of fried garlic pieces,salt , tamarind extract .

8.  Mix well with spoon and grind to a coarse paste. No addition of water.
Note:  No over grinding...gongura leaves should look like mashed..

9. Finally add fried onions and whip the mixer 2 rounds.
Note : Adding onions is optional.

10. Transfer the contents to bowl. Heat 8 tea spoon of gingelly oil and add to the ground pachadi.

11. Add remaining 1/4 th of fried garlic pieces.

12. Mix well and serve with rice.

Note : Add some more hot oil to preserve this for 1 week...

Ginger Pickle

I know only a few pickle items as I do not find time to explore and try more.. Ginger pickle is so simple to make and doesn't kill more time., So I find it easy to prepare in the week-end to serve for the entire week. As ginger is available fresh all the item, storing for long time is not required.Also you can try next time, if it does not turn out well this time... ;)

Ingredients
Ginger - 160 g
Jaggery - 150 g
Dry red chilies - 5
Tamarind - 1 lemon size
Garlic - 5 pieces.
Gingelly oil or cooking oil.

1. Soak the tamarind with little water.

2. Peel the ginger using peeler and wash it.

2. Cut the ginger into small pieces.

3. Heat 5 tea spoon of oil in kadai and fry the ginger until it turns brown.

4. At the end add garlic and red chilies and fry for 3 minutes.

5. Allow them to cool.. In between finely chop the jaggery and extract the tamarind juice (it should be a thick juice)

6. Grind the red chilies in a mixer and once it is done add fried ginger and garlic.. add salt and grind the contents.

Optional : Instead of chilies, you can add chilly powder if you want.

7. Add tamarind juice and jaggery and grind again for 2 minutes, so that it mixes well.

8. Heat 2 tea spoon of oil and add mustard seeds, once it pops remove from the flame and add to the ground contents. Mix well.

Optional: You can also add garlic pieces and curry leaves.

9.Transfer them into an air tight container..Serves well with rice or idly,dosa..

The orange background is the color of the container.. ;)