Friday, September 10, 2010



Fiber less , ripe mangoes------------ 1cup ( cut in to small cubes)
Turmeric powder---------------------- 1/2 tsp
Red chilly powder--------------------- 2 tsp or to taste
Coriander powder---------------------2tbsp
Powdered Jaggery-------------------  1tsp (depending on the sweetness of Mango)
Oil---------------------------------------  1tsp
Mustard seeds-----------------------  1/2 tsp
Dried red chilly----------------------   1 or 2
Curry leaves--------------------------- as needed
Fenugreek seeds/ uluva -----------  1/4 tsp
Cumin seeds/jeera--------------------  1/4 tsp
Asafoetida/hing/Kayam------------- a pinch
Salt as needed

  1. Dry roast cumin, asafoetida, fenugreek seeds and powder it or crush it using a mortar and pestle. Keep it aside.
  2. Next dry roast turmeric powder, red chilly powder and coriander powder in a low flame . Keep it aside.
  3. Cook mangoes in a vessel  with little water and needed salt. Also add in the roasted masalas.  Add the jaggery powder.
  4. Once , the mangoes are perfectly cooked with the masalas in it, transfer it to a serving bowl.
  5. Now do the tempering. For this, heat oil in a pan and splutter mustard seeds, add in dried red chilly and curry leaves.
  6. Next pour the tempering on the cooked mango masala. Then add the powdered/crushed cumin, fenu greek seeds and asafoetida. Mix slightly.
  7. Serve as side dish with rice.
Note: Don't add too much water for cooking Mangoes.

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