Ingredients:
15 - 20 medium sized Neeru Mavinakayi / Brined Raw Mangoes
Pinch of Turmeric powder
3 - 4 large lemon sized Jaggary
1.5 - 2 tsp Chilly powder
8 - 10 Curry leaves
5 - 6 tsp grated Coconut
1 tsp Mustard seeds
1.5 tsp Black Gram seeds
1 - 2 tsp Oil
Recipe:
Remove the mangoes from brine, wash and keep it aside.
Cut the mangoes into small pieces as shown in the picture below. (Chopped pieces can be soaked in water for few hours if salt content is in excess.)
Put chopped mangoes in a heavy bottomed vessel or pressure cooker. Add jaggary, pinch of turmeric powder, chilly powder, sufficient amount of water and cook them well.
Once it is cooked and the water content is evaporated, add grated coconut, mix well and keep the palya in low flame for about 4-5 mins.
Put mustard seeds, black gram seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice.
15 - 20 medium sized Neeru Mavinakayi / Brined Raw Mangoes
Pinch of Turmeric powder
3 - 4 large lemon sized Jaggary
1.5 - 2 tsp Chilly powder
8 - 10 Curry leaves
5 - 6 tsp grated Coconut
1 tsp Mustard seeds
1.5 tsp Black Gram seeds
1 - 2 tsp Oil
Recipe:
Remove the mangoes from brine, wash and keep it aside.
Cut the mangoes into small pieces as shown in the picture below. (Chopped pieces can be soaked in water for few hours if salt content is in excess.)
Once it is cooked and the water content is evaporated, add grated coconut, mix well and keep the palya in low flame for about 4-5 mins.
Put mustard seeds, black gram seeds and oil in a pan. Once it starts spluttering, add curry leaves and add it to Palya. Mix well before serving. It goes well with Rice.
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