Sunday, March 17, 2013

Aambuli Pachchodi - Type2

The scorching summer heat calls for some cool stuff. My personal preference is white rice with curd, some salad and pickle. This summer thaali shown here, has rice, curd, mango pickle with roast masala and Aambuli(Raw Mango) Pachchodi.

Some days ago I had posted the recipe for aambuli pachchodi, which is slightly different from this one. This one is made with green chillies as the spice and a seasoning of mustard seeds adds to the taste.
Clockwise from bottom left: Curd, Aambuli Pachchodi, Mango pickle, Rice
1. Raw Mango - 1 big(Around 300Gms)
2. Green Chillies - 2
3. Grated coconut - A handful
4. Salt - to taste
5. Asafotoeda - A pinch
6. Mustard seeds - 1/2 Tsp
7. Coconut oil - 1 Tsp
Wash, wipe and peel/shave the skin off the raw mango with the help of a peeler or knife.
Chop the mango into tiny bits.
Chop the green chillies and grind along with grated coconut to a coarse chutney.
Mix the chopped mango along with this chutney and salt to taste.
Dissolve asafotoeda in a spoonful of water.
Heat oil in a small wok.
Add mustard seeds and allow them to splutter.
Add the asafotoeda solution, taking care not to stand too close to the wok.
Pour the seasoning over the pachchodi and mix.

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