Then lastly add curry leaves and pulse/grind just once. Pacha mangachammanthi is a sour and spicy chutney made with rawmangoes, coconut, shallots and chillies
There are infact different kinds of so called chamanthis ,two kinds to be specific - a liquid version which is enjoyed with dosa,idli especially and then there is the dry solid version savored with mostly rice gruel/Kanji or with steamed rice especially
The other version is the Manga-ThengaChammanthi which is an excellent side dish for rice, molagootal, molagushiyam, kootan or kootu saadam and especially the curd rice
Food is an integral part of any festival celebration in India and the Puthandu Special dish is the 'Mango/Mangai Pachadi' served along from the elaborate feast of Rice, Paruppu Vadai or Medhu Vadai, Payasam, Sambar, Paal Kootu, Mor Kuzhambu and Veepam Poo Rasam
Saute for some seconds so that the raw smell goes off. Add urad dal mixture little by little to it and mix well( you can do this in a mixer too, but if at any point you found the proportion of coconut mixture to urad dal mixture is correct, you can use the remaining urad dal mixture separately as dosa/idly podi
How to make RawMangoChutney step by step details below. 1 medium, grated rawmango (skin peeled). 1 teaspoon, cumin/jeera seeds. 1/2 teaspoon, mustard seeds. 5 teaspoon, methi/fenugreek seeds. 1/2 teaspoon, mustard seeds. now,add rawmangoes paste ,cook over a medium flame for about 5 to 6 minutes, stirring in between to prevent the blackening and the sticking of mango mixture to the vessel. Related 1 medium, grated rawmango (skin peeled). 1 teaspoon, cumin/jeera seeds. 1/2 teaspoon, mustard seeds. 5 teaspoon, methi/fenugreek seeds
kayam/asafotida/hing - to taste. Once it remains for an hour or so the salt will draw out the juice from the mango , so you would not need to add any water
Transfer to a serving dish Prepare the tempering (tadka/chaunk/baghar). So after the successful trial of Rawmango rice and Andhra style Kacche aam ki dal that I made a few days ago, I went ahead and made this rawmangochutney
Chutneys may be either wet or dry, and can have a coarse to a fine texture. Today, it is uncomplicated straightforward chutney made with Kacha Aam/ RawMango/ Kairi
Comments
Log in or Register to write a comment.