Mango is the National fruit of India. Mangifera indica is a tropical crop widely grown in our country. In Kerala every house plot will have a mango tree. Normally mangoes are available from December to June. From tender to ripen mangoes are used in cuisines. It can be cooked alone or with other veggies, yogurt and fish also. Raw mango is rich in vitamins and minerals. Mango is a super food with fibre and antioxidants. Sour unripe mangoes are used in curries, chutneys and pickles. Kids eat raw mango with salt while grownups take chilli too along.
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| Clockwise from Center Green chutney, dried pickle, dried slices to store, mango paste curry, ripen mango curry( mampazha pulissery), raw mango pickle and inside one pachadi( raw mango in yogurt) |
Reminding me our teenage years in our village home. Summer vacation is the great time for us to enjoy the fruits direct from the garden. We shall play with our friends, pick the mangoes, cashew apple, rose apple, bilimbi and eat with salt . Drink plenty of water too. At lunch time we shall not be hungry. Now I can realise the raw fruits are enhancing the immunity level in us. The mango tree in our garden now is a country variety good for culinary purposes. Ripen mangoes are full of fibre. So it is good to cook rather than to use as a fruit. Here are some dishes I made with our produce during the lockdown. Peeled , Sliced and dried some mangoes for further use. For the time being the harvested mangoes are finished. That’s why the post today. Waiting for next harvest probably next week for further trials and updates. If it is not lockdown time I am pretty sure that I am not going to take these efforts. Now enjoying so much, feeling nostalgic remembering my childhood and teenage.
Chutney
Mango slices 1 cup, green chilli 3, ginger chopped 1tsp., shallots 1, chopped, grated coconut 2 cups, cumin seeds 1/4 tsp., salt to taste, curry leaf and cilantro a little. Grind these ingredients in a mixi. Ball the chutney while transferring into a serving bowl.
Dried sweet and sour pickle
Semi dried mango slices a cup, sesame oil 2 tbsp., kashmiri chilli powder 2 tsp., asafoetida powder 1/2 tsp., salt to taste, jaggery syrup 2 tbsp.
Heat the oil in a shallow pan, add the powders, mix and off the flame. Add rest of the ingredients, combine well. Allow to cool and store in airtight glass bottles.
Dried mango slices
Peel the skin, slice it, spread out on a tray. Keep under sunlight. Evening mix a little salt on the pieces and dry for half day in hot sun. Refrigerate and use later. You can dry it nicely and keep in your store.
Grated mango curry(Manga arachukalakki)
Grated mango 1/2 cup, dried red chilli 3, shallots 3, cumin seeds a pinch, grated coconut 1 cup, salt to taste. Grind these ingredients into a paste. Add 1/4 tsp., asafoetida powder, add enough water to dilute the curry, put on the flame and allow to bubble up.
Garnishing
Green chilli 2, sliced, coconut oil 2tsp., mustard seeds 1/4 tsp., curry leaf a sprig. Heat the oil, add green chilli, sauté it, add mustard seeds, allow to splutter, add curry leaves. Pour the garnish over the curry. Serve with rice.
Mampazha pulissery
Mango ripen 6, peel and place as whole in a wok. Green chilli 5, silted, salt to taste, turmeric powder 1/3tsp., curry leaf a sprig.cook the ingredients in a cup of water.
Grated coconut 1 cup, cumin seeds 1/2 tsp., garlic cloves 2, grind the ingredients in a mixi to a paste. Reduce the flame add the coconut mix in the wok, allow to bubble. Add 2 cups of thick yogurt mix well. Off the flame.
Garnishing
Coconut oil 2 tsp., fenugreek and mustard seeds 1/3 tsp. each, dried red chilli 2, broken, curry leaf a sprig. Heat the oil in a pan, drop in fenugreek and mustard seeds, allow to splutter, drop in dried chilli followed by curry leaves. Pour the garnish over the pulissery. Serve with rice.
Mango pickle
Raw mango 2, washed , sliced and chopped, chilli powder 2 tsp., asafoetida powder 1/4 tsp., coconut oil 2tsp., salt to taste. Heat the oil, add the powders, add mangoes, reduce the flame, mix well and stir for a minute. It’s ready to use. Allow to cool down. Store in glass container. Can keep for three days. Serve with rice, poori or chapatti.
Manga pachadi
Raw mango 3, wash peel and chop, green chilli 2, cut into rings, curry leaf a sprig, salt to taste. Cook the ingredients in medium flame.
Grated coconut 1/2 cup, cumin seeds 1/3 tsp., grind both into a paste. Add the coconut paste to the cooked mix. Allow to bubble. Add a cup of thick yogurt. Off the flame and mix softly.
Garnish with mustard seeds, dried red chilli and curry leaves as above, pour the garnish over the pachadi. Serve with rice.
The red curry recipe I had already posted. It is taro with mango.
Have fun in the lockdown period with the available ingredients with you.
STAY SAFE and STAY HEALTHY
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