Search This Blog

Friday, July 3, 2009

RAW MANGO AND COCONUT CHUTNEY/MAMIDIKAYA KOBBERA PACHADI/THENGA MANGA THUVAIAL

Mango season in Hyderabad is about to end. Leave alone the different types of
fruits and the thotapuri mangoes, the raw mangoes are used in different forms
here. Not to mention about the avakai, apart from that, it is used in many dishes
during the season-some among them are mango pappu,mango jam,and instant chutneys
with combination of other ingredients.One such chutney is mamidikai-kobbera chutney or
Thenga-manga thuvail.The preparation is combining ingredients in raw form including
turmeric which gives good taste and flavour.Only tempering is needed.
I was looking for an authentic recipe. I viewed this
in a local channel prepared by a famous chef.I like to share this with my friends.


INGREDIENTS

MANGO 1 CUP

COCONUT 1/2 CUP

METHI SEEDS 2 TSP

MUSTARD SEEDS 1/4 TSP

CURRY LEAVES

L G

TAMAMRIND EXTRACT 2 TSP

TURMERIC 1/2 TSP

GREEN CHILLIES 4

OIL 2 1/2 TSP


METHOD

HEAT OIL IN A PAN ADD MUSTARD SEEDS, CURRY LEAVES. REMOVE AND
RESERVE 1/2 OF IT (FOR SEASONING) AND THEN ADD METHI SEEDS AND LG.

PEEL AND GRATE MANGO. COMBINE GREEN CHILLIES, GRATED COCONUT,

TURMERIC, THICK EXTRACT OF TAMARIND AND 1 TSP OF SALT. GRIND

TO PASTE ALONG WITH FRIED METHI SEEDS,LG AND MUSTARD SEEDS,CURRY LEAVES.

MIX THE MUSTARD SEEDS AND CURRY LEAVES WHICH WAS RESERVED.

This tastes good when had with hot rice and ghee.

CRISPY BENDI FRY-ANDHRA STYLE

There is none who would say they dont like vendakai/lady's finger curry.
When it is done as a dry curry it tastes good. The more the tender the
vegetable is, it gives better taste.The recipe can be used even as a starter
and children will love to have it.

LADY'S FINGER 200 GMS

OIL FOR FRYING

ROAST AND POWDER

GROUND NUTS 1 TSP

RED CHILLIES 5 NOS

CORIANDER (DANIA SEEDS) 2 TSP

JEERA 1 TSP

CHENA DAL 2 TSP

DRY COCONUT POWDER 4 TSP

GARLIC 5 CLOVES


METHOD

CLEAN AND CUT LADY'S FINGER SLITTING INTO 4

HEAT OIL IN A PAN AND FRY BENDI WHILE OIL IS VERY HOT, FEW AT A TIME
TILL THEY TURN LIGHT BROWN.
FRY ALL THE PIECES, DRAIN AND KEEP IN A BOWL.
POAST THE INGREDIENTS GIVEN EXCEPT COCONUT POWDER.
FRY GARLIC SEPERATELY IN OIL.POWDER THE ROASTED INGREDIENTS
ADD COCONUT POWDER AND FRIED GARLIC LASTLY AND BLEND IN MIXIE.
SPRINKLE THIS POWDER ON BENDI IN THE BOWL AND SERVE.