Sunday, July 26, 2015

Sambaar Maanga

This is a purely authentic family recipe carried forward through generations from my great grand mother. This is actually pickled mango which we can relish with rice and simple molagushyam.

We need:---

  1. Raw very ripe mango cut into thin long pieces and dried in shade for a day or two....2 cups.
  2. Fenugreek seeds powder...1 tsp.
  3. Coriander powder....2 tbsp'
  4. Asafoetida powder...half tsp.
  5. Chilli powder...4 tbsp.
  6. Sugar..1 tbsp.
  7. Salt to taste on the upper side
  8. vinegar..2 cups.
  9. Sesame/Til oil...half cup

How do we go about it:---

Heat oil in a heavy kadai on high flame, switch off the stove, and after one or two minutes, add all the spice powders and salt. Now add the mango pieces Stir well and again keep on the stove, .Let the flame be to low level, add sugar and stir again. Switch off the stove, remove the kadai and let the mango mix b cooled completely. Check for salt. Add vinegar and if u want, add a little bit more of sugar. Transfer to a glass container or pickle jar. close and seal with a cloth, and keep in the sun for about a week. After a week the sambaar maanga pickle will be ready for use.

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