Pulihara Avakaya

Wednesday, January 19, 2011

Big Sour Mango 1
Red chilli powder 1 cup
Mustard powder or Ava podi ¾ cup
Menthi powder ¼ cup
Tumeric powder ½ teaspoon
Urad dal or Menapu pappu 2 teaspoons
Chana dal or Senaga papu 2 teaspoons
Curry leaves 2 bunches
Mustard seeds or Avalu 1 teaspoon
Red chilies 6
Oil 2 cups
Hing or Inguava 3 pinches
Salt ¾ cup
(adjust accordingly)

1. Cut the Raw mango in to very small pieces or use food proccesor in pulse mode to cut mango into very small pieces.

2. Add salt, turmeric and mix well. Add red chilli powder, mustard powder and menthi powder. Mix well.

3. Heat a pan and add oil when the pan is heated add urad dal, chana dal,mustard seeeds, red chillies cut into 2 or 3 pieces, curry leaves and hing. When the dals change color and mustard seeds start to splutter.

4. Add the above tadka to the pickle bowl an mix well.

5. If you want to store longer add more oil and mix every day for 2 to 3 days. Store it in bottle and refrigirate for longer shell life. Very good with rice, dosa, vadas and upma also.


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