Tuesday, April 30, 2013

Instant Sweet Raw Mango Pickle

Recipe Courtesy: Sharmi's Passion

My Facebook friend Archana Shenoy Prabhu was in Kannur recently. She uploaded a picture showing a very big raw mango, almost the size of a tender coconut! When asked, she said it is from her brother in law, also my Facebook friend Mahesh Baliga's mango tree that yields hundreds of such big mangoes but they are not edible directly. They are very sour and are fit for making pickles.

When I contacted Mahesh Baliga, he offered to send a few raw mangoes by the next available train. Yesterday, by 12.30 in the afternoon the mangoes reached Mangalore. I was in a mood for pickles and chutneys myself and ventured into making Spicy Raw Mango Chutney, while our neighbour Vinaya Shenoy made Cut Mango Pickle in Brine. I thought of making a different kind of pickle and came across this wonderful recipe online. Thus we had three different pickles within hours!

This one is easy to make and is finger licking good. Guaranteed to go well with congi, rice and daalithoi and with curd rice. You can also serve this as sides with Aloo Paratha and curd.

Clockwise from bottom  left: Raw Mango Chutney,
Mango Sweet Pickle, Cut Mango Pickle
Raw Mango - 1 big
Red Chilli powder - 2 tsp
Powdered Jaggery - 1/2 cup
Turmeric powder - 1/2 Tsp
Salt - to taste

To roast & grind:
Fenugreek seeds - 1 Tsp
Red Chillies - 5

To temper:
Oil - 20 ml
Mustard seeds - 1 tsp
Asafotoeda(Hing) - 1/2 Tsp

Wash the raw mango, chop into bite sized pieces, set aside.
In a pan, dry roast fenugreek seeds and red chillies till golden brown.
Transfer it to a mixer.
Grind it to a semi coarse powder, set aside.
In a pan heat oil, add mustard seeds let them splutter.
Add roasted powder, red chilli powder, hing and turmeric powder.
Give a quick mix and switch off.
Transfer this to the chopped raw mango pieces,add salt and mix well.
Leave that to rest.
Meanwhile we can prepare the jaggery syrup.
Add 1/4 cup of water to jaggery and heat it up until it nicely bubbles and is thick like honey in consistency.
Strain to remove impurities.
Now to the thick jaggery syrup add the marinated raw mango pieces and heat it up until it is nicely coated.
Switch it off immediately.
The mangoes get cooked easily so don't heat up for more time, just mix and switch off.

Further note:
The pickle stays well for 2 days in room temperature and many days if refrigerated. 

If more oil floats on top (as for any pickle) it increases shelf life. 
Always use clean spoon every time. 
Don't keep silver spoon immersed in the pickle, the pickle will get spoiled easily.
Grinding chillies and fenugreek to a coarse powder gives the pickle a nice crunchy taste while eating.
This is instant pickle and you need not wait till soaking time.

Just make it and serve it. 
The mangoes get half cooked in jaggery syrup and get soft.
Adjust spice and sweetness according to your taste.

Spicy Baked Fish Fillets

Thanks to Kavitha Shriyan, follower of Garam Tawa on Face Book who suggested the name for this dish.

This is a fusion of two Tawa roast fish recipes followed by my wife Meena and she modified that to suit the South and North Indian tastes, while baking them to avoid all that excess fat and get a firm but tasty seafood treat!

We tried making this with Indian Red Snapper Fish(Yeri) but any fleshy fish that can be cut into fillets or cubes can be substituted.

All you need to do is to be little generous with that tang and spice to make this dish deserve its name!

Fish fillets or cubes - 500Gms
Green Chillies - 4(Add more if you like)
Ginger Garlic paste - 2 Tsp
Pepper powder - 1/2 Tsp
Salt - 1/2 Tsp or to taste
Cumin Powder - 1/2 Tsp
Turmeric powder - A pinch
Chaat Masala  - 2 Tsp
Garam Masala powder - 1/2 Tsp
Lemon - 1
Butter - 1 Tsp
Oil - 1 Tsp

Wash and pat dry the fish fillets/cubes.
Make green chilli paste.
Mix green chilli paste with other ingredients
except oil, squeeze lemon and apply to the fish fillets/cubes and marinate for 1 hour in the fridge.
Preheat oven to baking temperature.
If you are using fish fillets, layer the drip tray with aluminium foil and arrange the marinated fillets.
If you use fish cubes, pin them with wooden skewers.
Bake for 20mins or till golden, basting with oil every 5 mins on both sides.
Serve with green salad and lemon wedges.
Goes well as a starter snack with cocktails or mocktails.

Saturday, April 20, 2013

Paan Polo/Neer Dosa by Anuradha Mudalagiri Kamath

This dosa is very popular among GSBs and the Tulu speaking people. In Malnad, most of the villages and small towns have restaurants serving Paan Polo. These low fat thin crepes are light on the stomach, tasty and easy to digest. Especially during hot summer months, these dosas are good for breakfast.

Since these dosas are made with rice, they can be eaten with any veg or nonveg curry, chutney, sambhar, jaggery syrup that we call GoDDaa Ravo and also with jaggery coconut choorna. Some like them with Appe Midi or cut mango pickle and coconut oil. I am a pure vegetarian and I prefer chutney, pickle or some sprouted bagdo aambat along with this and a cup of strong filter coffee to complete the breakfast.

Raw Rice(Preferably Kolam or BT) - 1 cup
Grated Coconut - 1/4 cup
Salt - To taste
Coconut oil - For roasting

Wash and soak rice for 2-3 hours.
Drain and grind smoothly with grated coconut.
Add enough water to the batter to make it as thin as milk.
Add salt to taste.
Heat a nonstick dosa tawa and pour a ladleful of the batter.
Tilt the tawa in a rotation to spread the batter even and thin.
Cover and let it cook for 2 mins.
Open the lid, drizzle little coconut oil from the sides,
When the dosa surface looks dry, carefully lift the dosa and transfer to a platter.
Allow to cool down a bit and then fold like a napkin and serve.

Tuesday, April 16, 2013

Prawn Saaru/Sunghta Soi Bhaajjunu Saaru

In the summer heat when spicy food makes one thirsty, here's an alternative, a slightly easy on the gastronomy, Prawn Saaru. This is the modified version of Sunghta Soi Bhaajjunu Ghashi as prepared by Sujatha Baliga, my Sister in Law's sister. She gave us the recipe for that ghashi long ago but I lost it. I came out with my own version.
This is almost like phannaupkari but added roasted grated coconut makes this tasty and aromatic. Slight tang, a hint of coriander powder and limited use of chilli powder makes this best suited accompaniment with boiled red rice. Suggested combo meal is boiled red rice with Prawn Saaru, alsande upkari, mango pickle and fried fish.
Small or medium Prawns(Preferably brown Karkadi) - 500 Gms
Turmeric powder - A pinch
Grated Coconut - 2 tbsp
Chopped Onions - 2 tbsp
Red chilli powder - 2 tsp
Kashmiri chilli powder - 1 tsp
Coriander powder - 1 tsp
Tamarind - Cherry size ball
Coconut oil - 2 tsp
Water - 500 ml
Salt - to taste(Approx 1 tsp)

Clean, de-vien and wash prawns.
Marinate the prawns with turmeric powder and salt for 1 hr.
Dry roast the grated coconut till golden in colour.
Grind coarsely with little water. I prefer it as it is.
Make a thick extract of tamarind in little water.
Heat oil in a wide mouthed earthen pot or in a thick bottomed pan.
Fry the onions till golden.
Add the roasted coconut paste, red chilli powder, salt to taste and coriander powder.
Fry till raw smell disappears.
Add the tamarind extract and fry.
Add water, bring to a boil, cover and simmer for 10 mins.
Add the prawns and allow to boil.
Cover again and simmer for another 5 mins or till prawns are cooked.
Check for salt and serve hot.

Saturday, April 13, 2013

Chicken Sukkha(Kori Aajadina)

Chicken Sukkha is a typical Tuluva chicken dry curry that is a must at any feast following Tuluva weddings, receptions, Tammana and Daiva Nema. Today, Coastal cuisine has this dish along with Kori Rotti on top of the menu. Traditional sukkha is made with country chicken meticulously by the rural people. For that, preparing the bird is a rite by itself.

Country birds grow up to 4 Kgs in weight depending on the environment and feed. 'Kattada Kori' or the cock that is grown for fighting is much in demand. The bird is bled to death by putting a gash on its gullet. Then the feathers are plucked carefully and the contents inside the stomach are cleaned. The whole bird meat is then washed, wiped dry and coconut oil is rubbed all over it. Dried coconut leaves are  set afire and the chicken meat is burnt on it, so that the half baked flesh swells in size and the skin clings to the flesh and smells good. Then this meat is cut into small pieces and is cooked along with a spicy masala with added kokum skin or 'Jarige Vote"(Dried Kodampuli) and finally grated coconut and other spices are added to make a thick dry curry.

Kattada Kori(Country Chicken) Sukkha
City dwellers can't afford to make the traditional country chicken sukkha on a regular basis and we depend on fast cooking broiler chicken to make chicken sukkha. Whichever way we make it, sukkha is a delicious curry that is loved by almost all who taste it!

1. Coconut Oil - 1 Tbsp
2. Red Chillies – 30(20 Short and 10 long)
3. Coriander Seeds – 3 Tbsp
4. Jeera – 1 Tsp
5. Methi seeds – 1 Tsp
6. Oama(Ajwain) - 1/4 Tsp(Optional)
7. Peppercorns – 1 Tsp
8. Cinnemon 1 inch stick and Cloves 4-6
9. Garlic Flakes – 8-10
10. Turmeric Powder – 1 Tsp
11. Tamarind – A small ball
12. Kokum Skin/Jarige Vote – 4(Optional)
13. Butter – 1 Tbsp
14. Water – 2 Cups
15. Salt – To Taste
16. Onions – 2 Big chopped
17. Chicken - 1.2 Kg cleaned and cut into small pieces
18. Curry Leaves - 1 Sprig

Coarse Coconut paste:
1. Coconut - 1/2 grated
2. Jeera - 1/2 Tsp
3. Garlic flakes - 8

Ghee - 2 Tsp
Onion - 1 medium chopped

Chicken Sukkha
Roast the chillies and dry spices with little oil and grind with turmeric powder, garlic flakes, tamarind to a fine paste.
In a wide mouthed thick bottomed earthen pot or vessel, Cook chicken pieces with this masala, butter, 2 chopped onions, kokum skin/jarige vote and salt to taste.
Cook till onions are transparent.
Roast jeera and 2 tbsp grated coconut till light brown. Coarsely grind with remaining coconut and garlic flakes.
Heat 1 tbsp oil and add curry leaves.
When they are crisp, add the coarsely ground coconut paste, mix well and add this to the cooked chicken.
Mix well and allow the curry to dry.
Fry 1 chopped onion in ghee until golden brown and mix this seasoning into the sukkha.
Serve garnished with chopped coriander leaves and lemon wedges along with Kori Rotti.

Friday, April 12, 2013

Aambe Saglen

Raw mangoes can be used extensively in cooking. One of our family friends suggested this Aambe Saglen that resembles Bhenda Saglen to a great extent but tastes different. The sweet and sour taste of mangoes blends well with the spiced masala and gives a unique pleasure of eating. Kids will love this.

Semi ripe Mangoes – 200Gms sliced/cut into wedges
Coconut - 1 Cup grated
Coriander Seeds - 2 tsp
Urad Daal - 1 Tsp
Red Chillies - 4
Tamarind - Cherry size ball
Jaggery Powder - 1 Tsp
Mustard seeds - 1/2 tsp
Oil - 2 Tsp
Salt - To taste
Boil the mango wedges with a cup of water, little salt and a pinch of tamarind till almost cooked.
Roast the coriander seeds, urad daal and red chillies separately with little oil.
Grind together, roasted spices, grated coconut and Tamarind to a coarse paste.
Heat oil in a kadai. Add mustard seeds and allow them to splutter.
Add the ground masala paste, powdered jaggery and salt to taste. Fry well till the masala thickens and the raw smell disappears.
Now add the cooked mango along with the water and simmer till the masala thickens and infiltrates the mango pieces.
Serve with rice and daalithoi or with chapathis.

Wednesday, April 10, 2013

Happy Ugadi

Pic source: Google images. Slightly edited to suit the festive mood.

Ugadi Feast and Madgane

Ugadi or Samvatsar Paadvo or Gudi Padwa is the festival to mark the beginning of Hindu Calendar year. The festival is celebrated with Neem and Jaggery as symbolic representation of bitterness and sweetness are part of life and we must have both equally in every day life to be happy and successful.
Bibbe Upkari
Chana Ghashi
Kadgi and Jeev Kadgi Podi
The festive feast in any typical GSB house hold contains white rice with daalithoi, chana ghashi with raw jack, Mango sweet Upkari, Bibbe(Tender cashewnut) Upkari, Deevi Gujje(Bread Fruit) podi and a sweet dish, mostly Madgane, a chana daal payasam with tender cashew in sweetened Coconut milk.
Typical Kudpikar Combo Meal
Our Kudpi family has a unique combo meal that my mother used to prepare for Ugadi every year. The three main items that accompany rice are Daalithoi, Bibbe Upkari, Aambe Upkari and Aambuli Chutney, the Spicy Raw Mango Chutney that I had posted a few days ago.
Ugadi Pachadi Video courtesy: vahrevah.com

Nisha Baliga Shenoy has the recipe for Madgane, the sweet dish specially presented for this Ugadi for the viewers of Garam Tawa.

1 cup Chana daal
1 tbsp Rice
1/4 kg Jaggery
1 big Coconut
3 Cardamoms powdered
20 Tender Cashews
2 tbsp Raisins
1 tbsp Ghee
A handful of Dry Fruits like almonds and dried dates(Optional)

Various steps in making Madgane
Soak the rice in water for half an hour and grind into a smooth paste.
Soak the tender cashews in water and peel them.
Cook for about 10 minutes and keep aside.
Roast the chana daal in little ghee and pressure cook till soft.
Grate and grind the the coconut.
Extract thick and thin milk and keep aside.
If jaggery has impurities, you can make a syrup and pass it through a strainer. Otherwise you can use jaggery powder.
In a thick bottom vessel, add the cooked chana daal.
Add little thin coconut milk and bring to a boil.
Add the rice paste and stir continuously, taking care to see that no lumps are formed. 
Now add the jaggery syrup to taste.
Continue stirring, add cashews, thick coconut milk and bring this to a boil.
Finally add cardamom powder, raisins and dry fruits fried in ghee.

Traditionally madgane is served with crisp rice vadas but we also eat it along with Rice Khotto(Idlis in Jackfruit Leaves).
Madgane ready

Monday, April 08, 2013

Ginger Chicken(Indian style)

There was a time in the Seventies when I was new to chicken dishes. The standard dishes on a restaurant menu we used to order were Chicken Masala, Chicken Fry, Butter Chicken and Ginger Chicken. Ginger chicken being the spiciest of all was my personal favourite. Favourite restaurants where I have relished the best ginger chicken were Woodside, Anupama in Hotel Usha Mangalore, Blue Star in Shimoga and Ritz in Mysore. Later when I moved to Bangalore, Navrang Bar and Restaurant, Roomalee, Queens and Casbah in Bangalore also served fantastic ginger chicken. Shetty's Kori Rotti, President, Moti Mahal and Cellar in Mangalore also served good ginger Chicken in the Eighties.

My brother Dr Kamalakanth Shenoy was practicing dentistry in Shimoga in the late Seventies when I used to get dental treatment under his care. Soon after dental scaling, he used to take me to Blue Star and order Ginger Chicken and watch the fun when I used to feel like my sensitive gums are on fire and shout "Ooh... aah... aaw... ayyo..!" Nevertheless, it was fun and that made me a big fan of Ginger Chicken!

This is the Indian version of Ginger Chicken formulated by me some years ago. Tastes tangy sweet and hot, leaving a gingery tickle on the tongue after eating this. You can make this with slightly thin gravy if you want to relish it with rice and thicker gravy if you prefer it with rotis.

Chicken without skin - 700gms marinated with salt pepper and vinegar for 6-8 hours in the fridge
Brown onion paste - 2 Tbsp(Sliced onions browned with little oil and ground to a fine paste in the mixer blender.)
Ginger paste - 3 Tsp
Garlic paste - 1 Tsp
Kashmiri chilli powder - 4 Tsp
Turmeric powder - 1/2 Tsp
Tomato puree - 2 Tbsp
Jeera powder - 1/2 Tsp
Dhania powder - 1 Tsp
Kasoori methi - a pinch
Salt - to taste
Sugar - 1 Tsp
Refined oil - 20 Ml
Ghee - 2 Tsp
Tomato Ketchup - 2 Tsp(Optional)
Coriander leaves - to garnish
Lemon wedges(Optional)


Shallow fry the marinated chicken in ghee with little turmeric powder and Kashmiri chilly powder till slightly cooked. Remove and keep aside.
Heat remaining oil, fry the brown onion paste, ginger garlic paste, salt, all the powders and kasoori methi till oil leaves the sides.
Add sugar and tomato puree and fry till raw smell disappears.
Add the fried chicken, mix well and fry for 2 mins with masala, add two cups of hot water and bring to a boil, cover, simmer for 2 mins or till chicken pieces are cooked and the gravy is thick.
Add optional tomato ketchup and allow to sizzle for 2-3 minutes.
Serve garnished with chopped coriander leaves and lemon wedges.
Goes well with steamed plain Basmati rice, Rotis, Parathas or Ghee rice.

Rulanv Phovu/Sajjige Bajil

This is also known as concrete breakfast in the undivided Dakshina Kannada district. Many restaurants still serve this combo even today. Rulanv/Sajjige is either Bombay rava or wheat semolina uppumaav. Phovu is phova chutney or phova upkari made in different ways. The one shown here is a combo of wheat semolina uppumaav and sambhar powder phova upkari.

We buy special wheat semolina or bansi rava from Dharmaprakash Mill in Car Street Mangalore where the quality is consistent round the year. Phova used is the typical thin one. Sambhar powder should be Madras style because Mysore style has a hint of garam masala spices in it. We get the sambhar powder manufactured by Panchmal Narasinga Kamath shop in Car Street. The heavy use of asafotoeda and other spices in the sambhar powder makes this phova upkari very tasty. A banana or any sweet like halwa, saat or boondi laddu completes the meal.

Ingredients for Rulanv:
Wheat Semolina/Bansi Rava - 1 cup
Mustard seeds - 1/2 tsp
Urad daal - 1 tsp
Curry leaves - 1/2 sprig
Green chillies - 3 cut into small round pieces
Sugar - 1 tsp
Salt - To taste
Oil - 2 tsp
Grated coconut - A handful

Heat oil in a kadai.
Add mustard seeds and allow to splutter.
Add urad daal and allow to get golden.
Add curry leaves and green chillies and fry till chillies become whitish.
Add 2 cups of water, salt to taste and sugar.
Bring to a boil and add the semolina.
Cover and cook for 5 minutes on medium flame.
When the semolina raises and water has been almost absorbed, remove the cover and keep the kadai aside to cool down a bit.
Sprinkle grated coconut and mix well.

Ingredients for Phova Upkari:
Phova - 2 cups
Grated coconut - 1/2 cup
Sambhar powder - 2 tsp
Sugar - 2 tsp
Salt - To taste
Mustard seeds - 1/2 tsp
Curry leaves - 1/2 sprig
Oil - 1 tsp

Mix grated coconut with sambhar powder, sugar and salt to taste. Lightly pound or coarsely grind in a mixie jar.
This is known as spicy coconut choorna.
Add phova and mix well, as much as the coconut choorna can take.
Season with mustard seeds and curry leaves in oil.

Serve with uppumaav.

Sunday, April 07, 2013


Undi in Konkani and Pundi in Tulu is a steamed rice dumpling which is a good breakfast snack. This is one of the most preferred snack among the GSBs. We add a seasoning that gives a good taste and flavour.

Undi is eaten with red coconut chutney with or without hing in it. It can also be well relished with daalithoi, sambhar, chicken curry, jaggery syrup or jaggery coconut choorna. Some even eat it with honey or fresh unsalted butter. Some others prefer coconut oil and cut mango pickle in brine. Whatever maybe the accompaniment, undi is a tasty snack by itself. Not so difficult to make and good to eat!

Rice Rava(preferably idli rava) - 1 cup
Grated coconut - 1/2 cup
Salt - To taste
Water - QS
Coconut oil - 2 tsp
Mustard seeds - 1/2 Tsp
Urad daal - 1/2 tsp
Methi seeds - 1/4 tsp
Curry leaves(Optional) - 4-5 chopped
Green chillies(Optional) - 2 chopped

Soak rice rava in sufficient water for 20 mins.
Drain and keep aside.
Heat oil in a thick kadai.
Add mustard seeds and allow them to splutter.
Add urad daal and methi seeds and fry till golden.
Add optional green chillies and curry leaves and fry till crisp.
Now add about 2 cups water and the grated coconut.
Bring to a boil and add soaked rice rava and salt to taste.
Allow that to cook. Keep mixing gently till the rice rava almost cooks and forms a soft sticky mass.
Remove the kadai from fire and allow to cool down a little bit.
Keep the idli steamer with sufficient water on the stove. Allow the water to boil.
Dip your hand in a bowl of water, take a small portion of the undi batter and make dumplings, size of a big lemon.
Make small depressions in them with your thumb and keep them in the perforated steaming vessel in the steamer.
Arrange them properly, so that each dumpling gets sufficient steam while steaming.
Close the steamer and steam for 10-15 mins on full flame.
Open the lid while the flame is still on, and then switch off the flame.
This way you can avoid steam condensation and that water falling over the undis.
Take out the steamed undis and allow them to cool down a bit before serving with coconut chutney or choice of accompaniment.

Kadai Chicken

There are various recipes that we can follow to make different kinds of Kadai Chicken. This version that was copied from a recipe article many years ago, proved to be a super hit and the rich smooth gravy adds to taste and flavour.

We have tried this recipe at least half a dozen times and have succeeded in winning the hearts of foodies. Try this and enjoy it along with your family during the summer vacation.

Chicken - 500gms without skin, cut into 1" pieces.
Turmeric powder - 1 Tsp
Garam Masala Powder - 1 Tsp
Salt - To taste
Red Chilly powder - 1 Tsp
Oil - 3 Tbsp
Ginger julienne and chopped garlic - 2 Tbsp
Whole Jeera - 1 Tsp
Onion - 1 Cubed
Capsicum - 1 Cubed
Tomato - 1 Cubed
Brown Onion Paste - 2 Tbsp
Tomato Puree - 2 Tbsp
Cashew nut paste - 2 Tbsp
Hot water or chicken stock - 200ML
Fresh Cream - 2 Tbsp
Tomato Sauce - 1 Tbsp
Sugar - 1 Tsp
Butter & ghee - 1 Tbsp each
Coriander leaves - A Handful chopped

Marinate the chicken pieces with salt, red chilly powder, garam masala powder and turmeric powder for 1-2 hrs.
Heat little oil in a kadai or wok.
Roast cumin, add ginger-garlic and fry till raw smell disappears, add onions and capsicum cubes, fry till crisp and transparent, add tomato cubes, fry for 2-3 mins and remove from Kadai. Keep aside.
Heat ghee and remaining oil.
Fry the brown onion paste and tomato puree.
Add sugar and marinated chicken pieces.
Fry well till oil leaves the sides.
Add cashew nut paste and tomato sauce.
fry well. Add hot water or stock and salt to taste, and mix well. Bring to a boil.
When the gravy thickens add the fried onion, tomato, capsicum and fresh cream.
Mix well and garnish with coriander leaves and a knob of fresh butter before serving.

Serve with chapathis, phulkas, naan, roti or with ghee rice.

Saturday, April 06, 2013

Dry Fruit Choco Blast by Veena Bhaktha

This is a summer cooler and a filler by itself. The dry fruits provide nutrition while the chilled milk with cocoa and sugar mixed in, quenches the thirst. During the summer vacation, kids get tired after playing in the hot sun. They will simply love this drink!
Ingredients for one glass:
Dry fruits - 1 walnut, 5 Almonds, 2 Cashew Nuts
Cocoa Powder - 1 tsp
Milk - Around 250 ml
Sugar - 2 tsp

Blend all dry fruits in the mill till they become coarsely powdered.

Mix all ingredients together and blend nicely to get a thick smooth shake.
Chill and serve.

Spicy Raw Mango Chutney

Since our childhood days, my mother used to make tongue tickling tangy spicy chutneys and we used to relish them with congi or curd rice. On a rainy day, we used to relish spicy raw mango chutney and salted mango gojju. This is an unusual chutney, more like instant pickle and can be stored in a fridge for a week. Though my mother used to mix in raw coconut oil, I made slight changes and mixed the chutney in hot oil so that it lasts longer.
Mother used to say that one of father's sisters who was in Andhra many years ago, learned the recipe of this chutney and passed it on to her. Ugadi feast is never complete for us without this chutney, Daalithoi, Tender Cashew upkari and Ripe Mango upkari.
1. Raw mangoes(Size of tennis ball): 4(Must be very sour and pulpy)
2. Red long chillies - 12
3. Red short chillies - 16
4. Coriander seeds - 3 tsp
5. Fenugreek seeds - 1 tsp
6. Cumin seeds  - 2 tsp
7. Black peppercorns - 1 tsp
8. Mustard seeds - 1 tsp
9. Asafotoeda - 5 gms
10. Turmeric powder - 1 tsp
11. Coconut oil(or sesame oil) - 40 ml
12. Salt - to taste

Roast the ingredients 2 through 9 with little oil separately and k
eep aside to cool. 
Powder in a blender along with turmeric powder. 
Wash and clean the mangoes.
Boil the whole mangoes in water till tender.
Extract the cooked mango pulp along with the skin. 

Coarsely mince the pulp with the skin in a blender or mortar.
Mix the mashed mango pulp along with the masala powder and salt to taste.
Heat the remaining oil in a deep pan, add the raw chutney and mix well for 2 mins on slow heat.
Allow to cool and then store in air tight jar/bottle.
Keep at room temperature for 48 hrs, then transfer to a fridge.
Goes well with rice and daalithoi, curd rice, congi, dosas, idlis, chapathis or pooris.


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