Mango... the king of fruits is true indeed. This versatile fruit is extremely rich in Vitamin A & C and a good source of potassium.
Mango can be consumed both in green and ripe forms. We all know about mangoes and most of us love them.. Without doubt, I eagerly wait for every summer for this delicious fruit. In Karnataka mango uses are varied whether its Mango chutney, mango tokku, mango gojju, mango chitranna, mango pickle every variety is filled with lip smacking flavour...
I thought I will welcome the Spring with 2 of my favourite Mango delicacies...the instant tasty mango pickle & my mom's extremely delicious mango dal....Here they are
Instant Mango Pickle....
1 big raw green sour mango
1.5tbsp red chillie powder
1.5 tbsp salt
1/2 tsp turmeric
1tbsp fenugreek powder
To season: 2tbsp oil, hing 1/4 tsp, mustard seeds 1tsp....
To Make: deskin the mango and chop it into small pieces. In a bowl mix all the powders with a tsp of oil till it resembles a paste.. To this add all the mango pieces and mix well till they r coated nicely. Leave this aside for 10mins. The salt brings out the water in the mango making the mixture nice & tasty.
Now heat oil and add the hing and mustard and mix the mango coated mixture to this... eat it to your hearts content....
This is best eaten with curd rice or chapati or for that matter with anything.....
Yummy Mango dal/Mango tovve/Mango pappu
1 big raw green sour mango (chopped into big chunks and dont throw away the seed)
1 cup tuar dal
6dried red chillies ( dry roast it and powder)
salt to taste
Seasoning: ghee/oil, curry leaves, hing 1/4tsp, mustard seeds 1tsp
Boil the mango chunks along with the seed separately in 2cups of water till soft adding turmeric.
Boil tuar dal separately.
In a pan, mix both dal and mango chunks well. Add salt and bring it to a boil again. To this add the dry roasted chillie powder and season it with mustard, curry leaves and hing...
Enjoy this with rice and a dollop of ghee...