Ingredients
- Raw mangoes 2
- Mustard seeds 1/4 cup
- Salt 1/8 cup
- Jagger y 1/2 cup
- Turmeric powder.1tsp
- Mirchi powder 3to4 tsp
Procedure
- Wash the raw mangoes well and wipe it nicely with a cloth and let it dry for a minute. Cut them in to small pieces
- Grind mustard seeds into fine powder. Take it in a bowl. Add salt, mirchi powder, crushed jaggery and mix well.
- Add mango pieces to this mixture.Keep it for 1 day.
- Next morning juice comes out of the mango pieces. Mix well.
- Now it is ready to eat.This pickle is temporary for 1 month.
- Take with rice or tiffins like upma etc.
Ingredints
- Toor dal//kandi pappu 1 cup
- peeled and chopped raw mango pieces(sour) 1/2cup
- pinch turmeric powder
- green chillies 2to3
- salt to taste
For seasoning
- mustard seeds 1/2tbsp
- cumin seeds 1/2tbsp
- garlic cloves 6
- dry red chilies 2
- green chillies 2
- fresh curry leaves ,
- oil 2tsp
Procedure
- Cook Dal adding 3cups of water in a pressure cooker. ( cook upto 3 whistles)
- Heat oil in a heavy bottom vessel, add mustard seeds and cumin seeds, garlic, red chillies and curry leaves and fry for half a minute.
- Add this to the cooked dal along with salt , mango pieces,turmeric powder. Cook on medium flame till mango pieces become soft. Take with rice or roti.
Ingredients
- cooked white rice 2cup
- turmeric powder 1tsp
- peeled and grated raw green mango 1cu Channa Dal 1tsp
- Urad Dal 1tsp
- mustard 1tsp
- curry leaves
- Red cihilles 3
- Green chillies 3to4
- Salt to taste
- Ground nuts 5tsp
- Oil 5tsp
Procedure
- Cook rice and kept it aside.
- Heat oil in a pan. Add ground nuts fry till they become golden colour . Add Channa Dal, urad dal, red chillies and fry them till they splutter..
- Now add green chillies, turmeric and curry leaves.
- Add the cooked rice , grated mango and salt to this and mix well. Keep it aside for 15 mintes..
- Mamidikaya pulihora/ Mango Rice is ready to serve.
