Pacha MangaChammanthi, every Malayalis’ favorite with a bowl of kanji and pappadom. usually mangachammanthi is serverd with rice but it can be eaten as a quick snack by spreading between bread slices
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
In another pan add the mango pieces, green chillies,shallots and the rest of the turmeric powder and pour enough water to cover the mango pieces and bring to a boil
Dry prawnmango curry. Again a prawn recipe. Mango chopped. Take a clay pot or kadai and add cleaned prawn,ground coconut paste ,chopped mango and drumstick
Cut the mangoes in to big chunks. Pressure cook the cow peas and cut mangoes with salt, turmeric powder and one and half a cup of water till the cow peas get cooked
Add coriander leaves and then add the carrots, rawmango and desiccated coconut one by one. Make this dish for sarawati pooja, Serve & enjoy them with your guests & relatives
I had been preparing Mango Chutney two ways. This is a traditional Kerala chammanthi recipe. The tangy taste from the mangoes gives a different dimension to this normal chutney
Its made with rawmango and simply delicious. One of my favorite during mango season is Mango Rice. I usually add some shredded coconut along with rawmango which enhances its taste
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 always loved this Rawmango curry. I learnt to cook this Pacha Manga Curry from her too. 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
This post is dedicated to the dry version -the sourness of the rawmango,the exotic grated coconut,spiced up with red chilly, the juices of shallots,the pungentness of curry leaves pounded all together in a special kind of grinding stone ,Ammikallu traditionally or in the small jar of a mixer-grinder into a thick waterless coarse mixture
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