Sunday, 30 September 2012

Thurumu Pachchadi

You can make several spicy pickles or chutneys with raw mangoes. This grated mango pickle is an instant one where we don't need to wait for days. We can consume this instantly. Also remember that this might get spoiled soon if we do not handle it with care as we use less proportions of salt when compared to the long life pickle.

Thurumu pachchadi

Make sure to choose the small variety as they will be more sour in taste.

2 cups of grated raw green mangoes (washed and wiped dry)
2 tbsps red chilli pwd
1 tbsp roasted mustard ground into powder (aava pindi)
1 1/2 tsps roasted fenugreek ground into powder (menthi podi)
1 1/2 tbsps salt
4-5 tbsps Sesame oil (til/nuvvulu)
For popu/tadka/seasoning:
1 tsp mustard seeds
1 tbsp channa dal (bengal gram) – optional
pinch methi seeds
2 dry red chillis
10-12 curry leaves
1/2 tbsp oil

Combine grated mango, red chilli pwd, mustard pwd, methi pwd, salt and 2-3 tbsp oil in a vessel.

Heat 2 tbsp oil in a vessel, add mustard seeds and let them splutter. Add methi seeds, dals, red chilli, garlic and stir fry till the dals turn red. Add curry leaves and stir fry for a few seconds before turning off the heat.

Pour this seasoning over the mango mixture and combine well. Store in a clean, dry bottle and refrigerate. This pickle can be eaten within two to three hours of preparation.

Sesame oil is best, but just in case you don’t have sesame, you can use any oil. Remember to prepare pickles in moisture free area.

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