Mamidi kaya korumagaya

 

Kolambi Mango

Koru magayi

Ingredients

•  raw Mangoes (collector variety)    10 (Big  size)
• sugar                                      1kg
• Turmeric powder                     3 tbs
• Jaggery or sugar                                   250 gms.           
• salt                                         400 gms (depending upon mango size)
•  Fenugreek                                       2tbs
• red chili powder                             150 gms        

Procedure

1. Heat fenugreek on a dry pan and make it into fine powder in a mixi and keep it aside.
2. Wash, wipe, peel and grate mangoes, keep it in a small bucket.
3. Add salt, turmeric  mix well. Cover it and keep it one night.
4. Next day dry it under sun light for 4 to5 days.
5. Heat half cup water in a thick cooking vessel, add jaggery and cook it till the jaggery become a ball when its small quantity put in water. 
6. Switch of the stove. kept it aside to cool.
7. Add fenugreek powder, lal mirchi powder and jaggery to the dried grated mango and mix well. 
8. Keep it in a tight lid vessel (preferably china clay or glass)