Skip to main content

Manga Curry / Manga Arinjadu / Manga Achar (Mango Pickle)

I am being biased here but I couldn't resist adding a separate category for Kerala Sadya dishes. I am from Kerala, the southern most state of India and it boasts some of the best vegetarian and non-vegetarian dishes of the country. But this category will highlight only the main Nadan Sadya preparations. So let me taste you through the Kerala Nadan Sadya.

A "Sadya" is a Banquet or a feast prepared for a special event such as Birthday, Weddings, or festivities like Vishu and Onam. It is an authentic vegetarian meal comprising of atleast 12 to 24 dishes served on a plantain/banana leaf (see the above picture) and people eat together sitting cross - legged on the floor. I will try to share the recipes of some of the main dishes made for a Sadya without which any Sadya is incomplete.
Today's Sadya special is the very simple yet appetizing "Manga arinjadu". It literally means sliced Mango. It is one of the simplest and an important dish in a Sadya. Important because, I think this pickle helps to increase the appetite of a person so that he /she can finish whatever is served in their plantain leaf. So when you are having a Sadya, lick on some Manga curry and have 2 mouth full of rice and gravy, lick on some manga curry again and go to another gravy and you just go on till you clean up the entire leaf. :)
Ingredients:
  • 5-6 raw mangoes (washed)
  • 1 & 1/2 tbsp red chilli powder
  • 1 tsp asafoetida (heeng)
  • 1 tsp mustard seeds
  • 8-10 curry leaves
  • 1/4 cup gingely oil (idhayam)
  • salt to taste
Method:
  1. Finely cut the mangoes into small pieces with the skin on. Avoid the stone of the mango.
  2. Heat the gingely oil in a kadai and put the mustard seeds. Let it splutter. Then add red chilli powder, heeng, curryleaves to the oil and stir for 2-3 minutes.
  3. Now add the cut mango pieces to the kadai. Add some salt to it and mix well. The oil and the red chilli along with the mustards should coat well on the mangoes. Switch off the heat. Use a little more salt from your usual usage.
  4. Let the pickle cool. Store it in an air-tight container and preserve for 7-8 days in fridge.

PS:- The colour of red chilli powder will make the pickle darker or lighter. My red chilli does not give out enough colour.
Labels:

Comments

Post a Comment

Popular posts from this blog

Ulli Chammanthi (Onion Chutney)

"Ulli Chammanthi" is the very famous chutney of Kerala.Needless to say, my favourite too. One in every 3 houses in Kerala will definitely have Ulli Chammanthi for their breakfast. It usually compliments well with idlis and any type of South Indian Dosas. My mom-in-law makes it super-duper delicious. If you get a good home made Ulli Chammanthi, then don't even think of counting the number of idlis or Dosas which go inside your tummy. :) "Ulli" in Malayalam means Onion and "Chammanthi" means Chutney. No coconut required unlike other Kerala dishes, but we definitely leave the Malayalee imprints in every Kerala dish, so we drizzle a generous amount of coconut oil. :) Please do try making it at home and you will see people lick off their plate even after the idlis and dosas are long gone. :) Ingredients: 5-6 medium onions (peeled and cut into chunks) 1 tomato (cut into chunks) 3 whole dry red chillies 1 tbsp of cooking oil salt to taste coconut oil to driz...
Post a Comment
Read more

Anniversary & Pouring Awards with Pista Kulfi

Took a break from blog & cooking for a couple of days as I was in a mood to celebrate!! That's right, Arun and I celebrated our 4 years of married life on 10th June. Phew, time truly flies in just a snap!! (Below is our wedding snap, a perfect South Indian Wedding shot...please don't laugh at it.;). So I was in no mood to cook that day & told Arun that the meals of the day will be either frozen, take away or a dine out. He preferred the third one. ;) So we went to one of our favourite food joints {Did I tell you, that we live in a place called Chesterfield, a Historic Market Town in UK & don't have much choices around here ;)}, "Frankie & Benny's."My god, we both die for those thin crust Italian Pizzas & the cheesy gar(lick)y bread which melts in your mouth like a candy floss...Aah! Now, I have to tell you what we ordered, because it was that good. ;) For starters, we ordered their famous garlic bread with crispy coated chicken ...
24 comments
Read more

Naankhatai

Naankhatai is to India as S hortbread is to Scotland,    Naankhatai is an Indian shortbread (originally brought by the Iranians to India) quite similar to a Scottish shortbread but only more soft, more crumbly and more delicious. I like to call them the "Indian white Bakery biscuits" because I have always seen them stored in those big cookie jars in front of the bakery till counters. For me, these white dome shaped cookies always stood out from the other cookies.  This 3 ingredients cookie is super easy to bake plus there are no eggs involved so Hello Vegetarians!! One can always experiment with a combination of flours (gram flour, corn flour, semolina, etc) but being me I went for the most tastiest and a slightly unhealthy version of using only refined flour. Do try any version you like but do not forget to dunk these melt in the mouth cookies in  your masala chai and go mmmmm....:) Happy Baking!!   Ingredients: 1 cup all purpose flour 1/2 cup butt...
Post a Comment
Read more