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Tangy raw mango delights
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Make the most of the mango season and treat yourself to these mouth-watering dishes
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TEMPTING Mangoes are easy to cook
Mangoes, raw or ripe, are delicious. Curries, pickles and chutneys are just a few of the dishes you can make with mangoes. Here are some recipes that are made with raw mangoes.
Panna
Ingredients
Raw mangoes: 4
Sugar: as required
Cloves: 4
Cardamoms (powdered): four
Water: 10 glasses
Rock salt or cumin powder: to taste
Method
Cook the raw mangoes in a pressure cooker or microwave oven. Cool. Then remove the skin and seed. Measure the pulp and blend it with equal amount of sugar. Add cloves and powdered cardamom to the water. A little rock salt and cumin powder can be added for taste.
Mango chutney
Ingredients
Raw mangoes: 3
Urad dal: one tsp
Channa dal: one tsp
Red chillies: three
Asafoetida: a pinch
Fenugreek powder: a pinch
A little water
Method
Peel and cut the mangoes. Slightly toast the pieces without oil. Grind the pieces with a little salt. A pinch of fenugreek powder and asafoetida powder can be added. Keep aside. Season oil with urad dal, channa dal and red chilli. When it splutters, add the ground mango with a little water and heat it for a minute or two.
Mango Morkuzhambu
Ingredients
Mangoes, semi-ripe: 3-4
Buttermilk: 2-3 glasses
Coconut: half a nut
Turmeric powder: a pinch
Green chillies: 2 big
Cumin seeds: a pinch
Curry leaves: two sprigs
Channa dal: half tsp
Salt to taste
Method
Cook the mangoes well. Keep aside. Take two or three glasses of buttermilk (should not be too thin). Mix a pinch of turmeric powder, salt to taste and a paste made of coconut, two green chillies, a little bit of jeera, curry leaves and half a spoon of channa dal. The mixture should be heated on a low fire for a short while. Make sure it is not heated too much as it will curdle. Add the cooked mango pieces. Sweet and sour, this dish makes a tasty accompaniment to rice.
Mango Thokku
Ingredients
Raw mangoes: 15-20
Turmeric: quarter tsp
Chilli powder: 2 tbsp
Gingili oil: 2-3 tbsp
Asafoetida: for flavour
Fenugreek powder: for flavour
Salt to taste
Method
Wash the mangoes well, peel their skin and grate them. If you find grating difficult, just chop the mangoes into thin slices. Cook the pieces in a heavy bottomed vessel. While they are cooking, add turmeric, salt to taste and two tablespoons of chilli powder (chilli powder can be increased according to individual requirement). Add two or three tablespoons of oil so that the mango does not get stuck to the bottom of the vessel. Just before turning off the heat, add a little more oil, a little asafoetida and fenugreek powder (for this, fenugreek needs to be dry-roasted and powdered earlier). Kept in a bottle in the fridge, the thokku will last for a month.
PADMA RAMACHANDRAN
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