Mango


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Tease your palate with these mouth-watering recipes

The mango season always tries to make a quiet exit after tantalising the taste buds of people from all walks of life with its enticing taste. Jams, juices and pickles are some of the usual ways in which the flavour of the king of fruits is preserved. Raw mangoes are generally pickled and preserved for a whole year. Though raw mango when taken in excess can lead to acidity, when cooked in the right way can not only tease your palate but also contribute to the nourishment quotient in your diet. Here are some recipes which will help you savour the mango in several other home made forms which could be refrigerated and preserved and used as and when you please.

Mango Bhath

Ingredients:
Rice 500 grams, Grated raw green mango 1 large cup, Grated coconut 1 cup, Groundnuts 100 grams,Fenugreek seeds 1 teaspoon, Sesame seeds 2 teaspoons, Turmeric powder 1 teaspoon, Finely chopped green chillies 1 tablespoon, Mustard 1 teaspoon, Asafoetida 1/2 teaspoon, Cooking oil 2 teaspoons, Curry leaves, Salt 2 teaspoons.

Method

Roast the sesame seeds and the methi seeds separately till they become golden brown without adding any oil and grind them into a fine powder. Heat oil in a large pan and add the mustard, groundnuts, cut chillies, turmeric powder and asafoetida till they spatter.
Add the grated mango in the pan and fry it for a few minutes on slow fire. Once the mango is cooked add the grated coconut to the mixture and cook it for a minute.  Add the sesame powder and the methi powder into the mixture. Attend to the ingredients in the pan from time to time, to prevent it from burning at the bottom. Add the washed and cut curry leaves to the mixture finally before putting off the fire. Cook rice and add the mixture to it and mix it well. Mango Bhath could be served with fresh salad, raitha and pappad.

If you want Mango Bath right round the year you will have to avoid adding coconut and follow the recipe and store it in an air-tight container.This refrigerated mixture can be preserved and can be mixed with cooked rice as and when you please.

Mango Sweet Pacchadi

Ingredients: Grated raw green mango 1 large cup, Crushed Jaggery 1 cup, Grated ginger 1 teaspoon, Sesame seeds 1 teaspoon, Finely chopped green chillies 1 tablespoon, Mustard 1 teaspoon, Fenugreek seeds 1 teaspoon, asafoetida 1/2 teaspoon, Cooking oil 1 teaspoon, Curry leaves, Salt 1 teaspoon

Method

Saute the grated green mangoes for a two or three minutes on a low fire and keep it aside. Boil two cups of water and add the crushed jaggery to the water and make syrup. Once the syrup stops frothing at the centre add salt and green chillies and stir the contents. Add the grated mango and ginger to the syrup and stir it in such a way so that there are no lumps and put of the fire. Heat oil in a pan and add the mustard, curry leaves, fenugreek seeds and asafoetida till they spatter.  And add the seasoning to the cooked contents and your mango Pacchadi is ready.  Use it as a side dish with rotis, bread, dosas or anything else you fancy.

If stored in an air tight jar and refrigerated, the pacchadi will last for a month.

Mango Raitha

Ingredients: Grated raw green mango 1 large cup, Grated coconut 1 cup, Grated ginger 1 teaspoon, Finely chopped green chillies 1 tablespoon, Mustard 1 teaspoon, Curry leaves, Salt 1 teaspoon, Cooking oil 2 table spoons, Well set fresh curd — half a litre.

Method

Grind the raw mango, coconut, ginger, green chillies, mustard, salt and curry leaves into a fine paste. Heat oil in a large pan and add the paste and keep stirring the contents till the paste is well cooked. Once the contents cool down you can store it in an air tight container and refrigerate it. Whenever you need to make raitha ladle out a table spoon of the paste and stir it well half a litre of fresh curds. This paste can be used to flavour you lassi too.
Raw mango recipes by Radha Prathi

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