Posts Tagged ‘Mango’

Mango Pickle and an Award

Monday, December 21st, 2009


I love pickles and my favorite combination is yogurt rice or dal rice with pickles. Mom makes these amazing vadu mango(baby mango), avakkai, more milagai (chili), poondu(garlic), Mahali pickles during summer. Even now, whenever some relative travels this side, she sends boxes of sambar powder and dry pickles like mahali. I mean it, I cherish these stuff more than a real gift. Nothing could give relief like seeing this home made sambar powder by amma. N can smell stuff like a mile away and he’d be the first one to figure out the difference and crinkle his nose disapproving the taste and aroma and will proceed to give me a lecture on making authentic sambars.

To cut a long story short, N picked up some mangoes from the desi shop this weekend- Some young, green,firm mangoes and we unanimously decided(phew!!) on making Kara Manga- That is Mangai kari in kerala- Instant mango pickle.
This is how it goes:

Firm, green mangoes- 2

For tempering:
Salt- 1 tsp
Red Chili Powder- 1 tsp
Asafoetda- 1/4 tsp
Sesame oil- 2 tbsp
Mustard seeds- 1 tsp


Wash the mangoes well and scrub away any dirt. I peel the mangoes slightly but you can use it with the skin also. Chop them roughly first and remove the seeds. Then,finely chop the mangoes. Transfer them to a ceramic/glass bowl. Sprinkle salt and chili powder on top (but do not mix them) and keep aside.


Heat sesame oil in a pan and add asafoetida and mustard seeds. When the seeds splutter, pour this sizzling hot oil on top of the cut mango-salt-chili powder. Mix well. There is no need to stir fry this as the hot oil will cook the mango and make it juicy along with the chili powder and salt. You can let is sit at room temperature for a couple of hours for the mango to release the juice or store it.


Store in an airtight container in the refrigerator. This pickle can last for 2-3 weeks. Use a dry spoon every time and make sure that you mix well before serving. This mouth watering pickle never lasts more than 3 days in our house. We finish it by using it for everything from pongal to khichdi to rice dishes.

Malar of Kitchentantra shared this cheerleading blog award with me. This is my first award and I am so happy to receive it, been grinning ear to ear since I saw it. Thanks Malar!


Mango Morekuzambu (Mango in Yogurt-Coconut Sauce)

Sunday, December 13th, 2009

During weekdays, half the time, unless there is the urge to cook variety rice(which we make on the weekends),or to try something new, the menu is almost set for lunch. There are quite a lot of varieties to choose to go with rice. Regulars for the show are  Sambar, Rasam, Vathakozhambu, or hubbys favorite Milagootal.

Once in a while, when the home made yogurt is not used up and is slightly sour, I make the fastest side dish for rice – a sauce that can be completed in 15 mins flat, Morekozhambu!!  In the language Tamil, More- means yogurt and kuzhambu means sauce. In Kerala, this is called as Mango Kootan.

Since hubby is from Palagat(but grew up in Karnataka) and Im from Tamilnadu,  I have seen variations in cuisines, even in the simple dishes like morekozhambu. Back in Tamilnadu if I have to make morekozhambu I soak coriander seeds, dal, coconut and other ingredients in water and grind to add to the sauce. But in Palagat way of making morekozhambu it is plain coconut sauce. The taste is different too, considering that is a simple coconut yogurt sauce. Either way, it is finger licking good and the you would want to make more of this morekozhambu :)

Ingredients (Serves-2)

Ripe Mango- one small fruit

Well whisked yogurt- 2 cups

Water- 1/2 cup

Salt- to taste

Turmeric Powder- 1/2 tsp

To grind:

Coconut- 1/4 cup

Green Chilies- 4

Cumin seeds- 1 tsp

To Temper:

Oil- 1 tsp

Cumin seeds- 1 tsp

Curry leaves- 4

Asafoetida- 1 pinch

Red chili- 1


Peel the skin of the mango and dice the mango in to 1″ cubes. Boil the mango cubes with water in a pan, adding salt and turmeric powder. Boil for 10 minutes or till mango cubes are tender and can be mashed.

Grind coconut, green chiles and cumin seeds to a fine powder and then add water(about 4 tbsp) and grind it to a fine paste. Add this paste to the bowl of whisked yogurt. Whisk again to avoid lumps.

Pour this yogurt mix into the pot with mango. Simmer for 2-3 minutes only (till you can see slight bubbles). Never boil a sauce with coconut as it will impact the taste and flavor. Switch off.

Heat oil in a separate pan and add asafoedtida. When it sizzles, add cumin seeds, curry leaves and broken red chili. Stir for a minute. Pour this over the morekozhambu. If the sauce is thin and you want to thicken it, you can add a teaspoon of rice flour to the yogurt when mixing yogurt-paste to the mangoes.

Serve  the morekozhambu with any stir fried karis, appalams with rice or even with plain dal rice(paruppu sadam). The dal rice with a drop of ghee and morekozhambu is an amazing combination.