HOW IS MANGO -COCONUT CHUTNEY OR THENGA MANGA THOGAYAL EASILY MADE?

  

 

Raw mangoes are the best in the summer season. Plenty of them are available in the market. Pickles, sweet dishes and sambhar are prepared with this seasonal harvest.

 Mamidi tandra (Aam papad), jellies, home mango juices, chikky, jams are prepared from ripe mangoes while chutney, pickle and amchoor are prepared from unripe mangoes.

The famous recipe with raw mangoes is Thokku. The Raw Mango Thokku, Recipe is a lip-smacking pickle from the Tamil Nadu region that is packed with flavors from the mustard seeds and the spiciness from the red chillies. This Thokku recipe goes well along with dosa, idli and even hot steamed rice.

Here is a simple and easy dish using raw mangoes and you can store it for two days. It can be a side dish for chapati and poori.

INGREDIENTS:

Raw mangoes

Grated Coconut

Urad dal

Salt

Red chillies

Asafoetida

Oil

Mustard seeds

PREPARATION:

Take a wok and pour little oil and fry urad dal, red chillies, Asafoetida till golden brown

Allow it to cool and grind it along with raw mangoes (cut into pieces or grated), grated coconut and salt

Add water it make it to a paste or to a jam like consistency

Pour oil in the wok and add mustard seeds, when they crackle, pour it over the grinded mixture.

Serve it along with white rice, ghee and papad or

Transfer it to a container and keep it in the refrigerator. Use when required.

 

For this Mango coconut chutney, a vegetable curry like OKRA COCONUT CURRY will be fine. Here is the recipe:

Curry and dal are prepared every day at home with seasonal vegetables. Ladies finger, or Okra, is an easily available vegetable. Apart from okra fry, okra masala etc. Here is a recipe for okra with coconut and a dash of Tamarind. It can be tried at home with ease.

INGREDIENTS:

Ladies finger /okra

Tamarind

Salt

Oil

Mustard seeds

Red chilli powder

Grated coconut

PREPARATION:

1.      Soak tamarind and extract juice

2.      Wash and cut tender ladies fingers/okra into pieces

3.      Cook them in tamarind juice for few minutes

4.      Filter it using  a colander

5.      Take a kadai and pour oil into it.

6.       Add mustard seeds when they crackle, add chilli powder first and then ladies finger and salt

7.      Mix well and leave it for some time

8.      Finally add grated coconut and serve