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Saturday, May 21, 2011

Hot & Sweet Mustard Mango ( Kadu Manga )

With summer dawning in, there’s certainly one pleasure and that’s ….mangoes. From juices to pickles there’s a wide range of recipes that can be prepared from this ‘king of fruits’.  I’ve decided to share this yummy yet simple recipe, which is an excellent dish to go along with rice or rotis. As the name suggests it includes sugar, salt and red chili… so you can well imagine what an amazing combo this might be.  
For best results it should be cooked in a mud clay pot.( Cooking in clay pot brings out a different taste and eliminates the hazards associated with non stick dishes). I picked up mine from Kerala and generally use it for traditional cooking.  
Don’t worry if you don’t own one... I’ve suggested an alternative for that.
Please do prepare it and write in your comments.

Green raw mangoes- 2 nos cut lengthwise with skin.
Red chili powder- 3 tsp
Turmeric powder – ¼ tsp
Fenugreek seeds – ½ tsp
Water – 2cups
Salt & Sugar to taste

Mustard seeds : 2 tsp
Curry leaves – 6-7
Oil- 2tsp


1-     Take water in a mud clay pot and add red chili powder, turmeric, fenugreek, mango pieces and salt.
2-     Cook until mango has softened and cooked thoroughly. Remove from fire.
3-     The water would have reduced to half by now.
4-     In oil, splutter mustard and curry leaves and pour into the pot. Cover for 30-40mins until the clay pot has absorbed the excess moisture and the watery gravy has thickened.
5-     If you do not own a clay pot you may cook in a heavy bottomed dish; remove the mango pieces once cooked and reduce the gravy by stirring constantly over high flame.
6-     You may wish to add 2 tsp of sugar along with salt during step1. I prefer to add it just before eating.

Serving suggestion: Add sugar and mash it along with the mango pulp and its ready to gormandize.


Lubna Shanawaz said... Reply to comment

MY ALL TIME FAV !!!!!!!!!!!!!!!!!

Aleema Misbah said... Reply to comment

yeah..its my fav too!! its a great combo with ghee rice and stew!

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