Pickles that Tickle and Preserves to Reserve !

It is my MW recipe !

Dear Josh,
I have now decided to start a new thread on MW recipes this evening itself if possible. First I will give an introduction & then send recipes.
But please take the timings as an approximate guide & find out the time taken in your MW, by experience.
Yes, I shall give the mango thokku recipe definitely.
Love & regards,
Chithra.

 

Mango Chunda - an Instant Version

This pickle is sweet with a hint of chillies.

Select mangoes which are slighty sour. In south India the ideal mango for this is the “ Bangalore variety” ( also called Kili Mooku) & in Bombay another variety called Ladwa is used. If the mangoes are too sour, more sugar may be required.

Peel & grate the mango.

Grated mango - 1 cup

Salt - 1 tsp

Haldi - ¼ tsp

Sugar - 1 ½ - 2 cups

Chilli powder - 1 tbsp

Jeera - 1 tsp, roasted & crushed

Mix grated mangoes with salt & haldi.

Leave for ½ an hour.

Squeeze well & reserve the water.

Measure the squeezed mango gratings to calculate the amount of sugar.

Mix sugar with the squeezed & reserved water.

Add minimum water to just cover the sugar.

Heat on a low flame, stirring continuously, to dissolve the sugar.

When the syrup becomes quite sticky, add the squeezed mango gratings.

Cook stirring well.

When the mixture falls in sheets, when poured from a wooden ladle ( as for jam),

the correct stage is reached.

Remove from flame & cool completely.

Add chilli powder & roasted jeera & store in clean bottles.

This is an excellent side dish for stuffed parathas.

Variation:

Roast 5,6 red chillies, ¼ tsp pepper, ½ tsp jeera & ½ ‘ piece of cinnamon dry, powder & add instead of chilli powder & roasted jeera.

 

Neer Mellikkai - Amlas in Brine, to be exact !

Amlas - 4 cups

Green chillies - 8 – 10, slit into two

Rock salt - ½ cup

Wash & dry amals thoroughly.

Make vertical slits with the tip of a sharp knife, along 5, 6 places in the amlas so that soaking will be facilated.

Take enough water to comfortably immerse the amlas & boil thewater in a veesel.

Boil the water.

As soon as it starts boiling, switch off.

Immediately add the amlas, green chillies and salt.

Cool & bottle.

Raitha called “ araichu kalakki “:

Grind 2 tbsp freshly grated coconut with 4, 5 amlas & a green chilli from the above.

Mix with fresh curds, adding very little salt if necessary.

Temper with a red chilli & mustard seeds in ½ tsp oil.

Serve chilled with “ molakootal”. “ molakashyam”, “erisheri” etc.

 

Manga (o) Curry - also called Venthaya manga or Milakai manga

This is best prepared fresh for use. Can be refrigerated for 3, 4 days. Buy preferably the Kilimooku or Bangalore variety. It need not be very sour. Mild sourness is ideal.
The main thing is chopping fine with the skin. 2 main segments are cut, as close to the seed in the center. With the skin intact, chop into thin pieces.

Chopped mango pieces - 1 cup

Red chilli powder - 1 ½ tsp ( more or less depending on how sour the mangoes are & how hot you like it )

Roasted methi powder - ¼ tsp

Hing - ¼ tsp

Salt

Oil - 2 tbsp

Mustar seeds - ½ tsp

In a bowl, mix mango pieces, salt, hing, methi powder & red chilli powder.

Heat oil in a kadai & temper mustard seeds.

Cool, add to the above & mix well.

Ideal as a side dish with mulakootal & also goes with dosai.

 

Sudha, telepathy ?

Just last evening, my daughter asked me how I have not posted still, a simple recipe like manga curry ( it is a great favourite at home!). So this morning, I hurriedly bought a mango, made the pickle, took the photo & posted it !
You already beat me by a day !!
Love & regards,
Chithra.

 

Bittergourd Thokku - Typically South Indian !

Bittergourd - 250 gms

Green chillies - 4-5 ( or more to taste)

Oil - 2 tbsp + ¼ cup

Mustard seeds - 1 ½ tsp

Hing - ½ tsp

Curry leaves - few

Tamarind paste - 1 ½ - 2 tbsp

Jaggery - lemon size ( optional)

Roast in little oil & powder:

Red chillies - 4-5 ( or more to taste)

Urad dhal - 1 tbsp

Gram dhal - ½ tbsp

Remove seeds from bittergourd & cut into thin 1 “ pieces or mince.

Heat 2 tbsp oil, temper mustard seeds & then saute bittergourd pieces & chopped green chillies, adding salt & haldi.

When the vegetable becomes tender, add tamarind paste with 1 cup water & hing.

Boil & simmer for some time.

Then add the powder, mix & cook well.

If you like, add jaggery now.

Add 2 tbsp oil & when well blended, remove.

This can be mixed with rice & ghee & eaten.

This goes well with mulakootal & curd rice.