Rajapalayam Rawmango Pickle

Rajapalayam Rawmango Pickle / Rajapalaym Manga Oorukai  
Mango season is coming to an end. Recently I got a recipe from my friend which is known as Rajapalayam Rawmango pickle. It is different from the usual mango pickles, Rajapalaym Rawmango Pickle is mainly prepared in Rajapalayam area, hence the name Rajapalayam Rawmango Pickle. Rajapalayam is a small town near Srivilliputhur Where Raju’s  are living. This pickle is made by Raju’s. My Rajapalayam friend told me how to make. I tried this pickle last week. The taste was nice.

You can try this recipe and share your comments with me.
Now let us see how to make Rajapalayam Rawmango Pickle / Rajapalaym Manga Oorukai
Preparation time - 4 days
Cooking time - 5 minutes
Yield - 1 bottle
Ingredients:
Raw Mango - 2 ½ cup
Salt - ¼ cup
Red chilli powder - ¼ cup
Sugar or Jaggery - ¼ cup
Mustard - 3 tsp
Fenugreek - 1 ½ tsp
To temper:
Gingelly oil - ¼ cup
Mustard - ½ tsp
Asafoetida - ½ tsp
Method:
First day wash and dry the mango in a kitchen towel. Cut in to required size and add salt.  Mix well and keep aside for about 48 hours (that is two days).

On the third day morning separate the mango from saline water and dry in the sun. One day is enough for saline water to dry. Dry mangoes for two days.

Dry roast mustard and fenugreek and powder it. The fourth day Heat the saline water slightly and keep aside for cooling.

Add red chilli powder, sugar and mustard fenugreek powder in the cooled saline water.

Mix it well. Heat gingelly oil in a pan and add mustard and asafoetida. Keep aside to cool.

Add temperings to the prepared mixture. Add dried raw mango to the mixture and mix well.

Your Rajapalayam rawmango pickle is ready. Taste next day morning and add what ever you want, like chilli powder or sugar or salt.

Note:
If you want, You can add grated ginger, garlic and curry leaves.
You can add jiggery instead of sugar.
If you want to add sugar some more , you can boil the sugar with little water and set aside to cool. Then add it to the pickle.
This pickle will stay good for one year.

Manga Pachadi

Raw Mango Pachadi / Mangai Pachadi
For the month may 2016 Shhh cooking challenge me and priya suresh were paired. We both chatted and gave millet and mushroom to priya whereas she gave tuvar dal and small onion for me. Using that I made Raw Mango Pachadi. Thank you Priya for the simple and healthy ingredients.

Mango Pachadi goes well with curd rice. It can also be served with hot rice and ghee.
Now let us see how to make

Preparation time - 20 minutes
Cooking time - 10 minutes
Serves - 4
Ingredients:
Raw mango - 1
Tuvar dal - 1 cup (Half cooked)
Small onion - 10
Greenchilli - 6
Curry leaves - few
Coriander - few
For Tempering:
Oil - 2 tsp
Mustard - ¼ tsp
Urad dal - ¼ tsp
Cumin - ¼ tsp
Asafoetida - 2 pinch
Method:
Half cook tuvar dal with turmeric powder. Peel small onion and chop into two. Slit green chillies. Wash and chop raw mango in to cubes. Heat oil in a pressure cooker and add temperings one by one. When it splutters  add onion, curry leaves, green chilli and mango and sauté for few minutes.

Add half cooked tuvar dal, salt and ½ cup of water and cook for one whistle. Open the cooker when the steam subsides and boil few minutes.

Add coriander leaves and serve hot with rice and ghee.

Note:
You can use moong dal instead of tuvar dhal.
Add chillies according to the sourness of mango.

 

Mango Pachadi

Mango pachadi can be served with tamil new years lunch menu. Some people add veppambu fried in little ghee (neem flower) and red chilli powder in mango pachadi (for arusuvai taste). It is same as jam but it has a tangy taste. It will go well with curd rice.

Mango Pachadi Ingredients:
Raw Mango - 1 cup
Jaggery - ¾ cup
Salt                                   - pinch
To temper
Oil        - 1 tsp
Mustard       - ¼ tsp
Red chilli        - 2 tsp
Mango Pachadi Method: 
Peel and shave or chop the mango. Grate the jaggery in to powder. Cook raw mango in the Pressure cooker for one whistle with little water and pinch of salt.

Mash it well. Then add the powdered jaggery and cook till the jaggery dissolves.

 Heat oil in a frying pan and add mustard and broken red chilli.

When they crackle add it to the pachadi.

Note:
If you want you can add curry leaves while tempering.
It can be stored in the fridge and used for about a week.

Amchur / Amchoor /Dried mango Powder

Amchur / Dried mango powder is a spice made from raw green unripe mango. Amchur is a flavoring agent in North Indian cuisine. It enhances the flavor and taste of the dishes. It is used to tenderize meat, chicken and fish. It has a sour fruity flavor. We can make powder in the mango season and store it in the air tight container and keep it in the refrigerator till the next season comes.
Amchur / Amchoor /Dried mango Powder Ingredients:
Raw mango - 1

Turmeric powder - ¼ tsp

















Amchur / Amchoor /Dried mango Powder Method:
Peel the raw mango and slice it thinly. Rub it with turmeric powder (to prevent from pests).

 Dry it in the direct sun light for minimum 4 days.

Then grind it in the mixie and sieve.

Amchur powder is ready for cooking.

Note:
If you want more powder you can slice 3 to 4 mangoes and grind it in the mill.
First time I tried this powder and it came out well.The taste was good.

If you not able to grind ,dry roast in the frying pan and grind.

Chettinad Maa Vathal

Maa Vathal 
Mango is available only in summer season. In chettinad we make dried raw mango and store it for a year or two. This is called maavathal and it will serve as a vegetable which can be used year round.
The recipe made out of this maavathal are
Vathal Mandi
Vegetable mandi
Maavathal kulambu
Maavathal rasam
It is very easy to make and it can be stored in glass bottles. You can try any recipe of your choice using this maavathal. This can serve as just raw mangoes.

Now let us see the maavathal recipe.

Maa Vathal Ingredients:
Raw Mango - 5

Rock Salt      - ¾ cup

Maa Vathal Method:
Wash and wipe the raw mango with clean cloth. Cut the mango lengthwise. If you want you can use the seed (kottai) also.

 Add rock salt and mangoes in a broad bowl and mix it well.

Soak overnight. Next morning spread plastic sheet in a plate or muram and spread the mangoes in it. Dry it in the direct sun.

 In the evening put the mangoes in the remaining salt water and soak. Repeat the process till the salt water is sucked by the raw mangoes. You can dry the mangoes in the direct sunlight for at least five days.

Note:
Add ½ cup buttermilk while soaking the mangoes.
Half riped mangoes are good for maavathal.
Store it in the glass or ceramic containers and keep it in the storeroom for one year (next mango season). No need to keep it in the fridge.
If you store it in the ever silver containers, it will spoil the container because of its tanginess.

Mango Thokku / Maanga Thokku

Mango thokku is a easy recipe . It is handy for travelling. We can make this thokku in 15 to 20 minutes. Kallamai mango (kizhi mooku) is good for this thokku. It is go well with curd rice and parathas too. You can make this thokku before the mango season ends and enjoy the taste.

Mango Thokku / Maanga Thokku Ingredients:
Raw mango grated - 2 cup

Turmeric powder - ½ tsp
Chilli powder - 3 tsp
Salt        - 2 tsp
Mustard        - 1 tsp
Asafoetida - ¼ tsp
Fenugreek - ½ tsp
Gingelly oil - 4 tblsp
Jaggery - 1 tsp (optional)

Mango Thokku / Maanga Thokku Method:

Dry roast fenugreek and powder it in the pestle and mortar.

Peel the raw mango and grate in the grater. Heat oil in a frying pan and add mustard and asafoetida.

 When they crackle add grated mango and sauté for a few minutes. Then add chilli powder, turmeric powder and salt and stir well.

 Finally add fenugreek powder and a spoon of jaggery and mix thoroughly.

Low the flame and cook till the oil oozes out and the thokku reaches the halwa stage.

Note:
If you feel hard to grate, you can cut the mango and put it in the mixie and grind coarsely.
You can refrigerate the thokku and use for a week or two.
Serve with curd rice, chapati and parathas.

Aam Ka Panna / Raw Mango Juice

Aam Ka Panna / Raw Mango Juice is a juice with mild masala taste. It is loved by all. You can make the preserve and store it in the fridge and use it for a week . Whenever you want the juice you can dilute with cold water and drink.


Aam Ka Panna / Raw Mango Juice Ingredient:
Raw mango - 1
Sugar - ¼ cup

Salt        - 1/2 tsp
black salt        - 3 pinch
Mint         -10 leaves
Roasted cumin powder - ½ tsp
Pepper powder - ¼ tsp
Ice cubes         - 5
Asafoetida - 2 pinch








Aam Ka Panna / Raw Mango Juice Method:
Peel the raw mango and chop finely. Cook the mangoes till soft and mushy.

 cool for some time.

 Grind cooked mango, sugar, salt, mint, black salt, cumin powder, asafoetida and pepper powder finely.

Add ice cubes and water to the raw mango pulp and blend well. Sprinkle roasted cumin powder and mint over it and serve.

Note: 
Roast the cumin and powder it then only the aroma of the cumin will be nice.
You can add 2 pinch of red chilli powder also.