Then lastly add curry leaves and pulse/grind just once. Pachamangachammanthi 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
You can use any variety rawmango which are mature to make this rasam. I have not tasted this rasam any where but when i saw the recipe i love to try this with the mangoes which i bought from my home town
I learnt to cook this PachaManga Curry from her too. I always loved this Rawmango curry. The chopped rawmangoes are cooked in coconut milk with mild spices which makes it so delicious
The instant rawmango pickle is ready and you can enjoy it with curd rice or some bhel puri etc. Pickles are always part of Indian dining and who can resist a mango pickle
Food is an integral part of any festival celebration in India and the Puthandu Special dish is the 'Mango/MangaiPachadi' served along from the elaborate feast of Rice, Paruppu Vadai or Medhu Vadai, Payasam, Sambar, Paal Kootu, Mor Kuzhambu and Veepam Poo Rasam
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
No grinding and no masala powder makes it even better choice for bachelors lunch/ dinner. We paired this one with coconut chutney for lunch and its a real bliss
Today, it is uncomplicated straightforward chutney made with Kacha Aam/ RawMango/ Kairi. You might not get juicy alphonso mangoes here in London but rawmango/kachaaam/kairi is available in abundance
Every since The Boy and I had dinner one summer’s night at Bhojohori Manna, Koramangala, Bangalore, we fell instantly in love with the Bengali food and especially their rawmangochutney
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