Ingredients:
10 cups of grated Raw Mango
2 tsp Fenugreek seeds
1/4 cup of Mustard seeds
2 tsp Dry Turmeric slices
1/2 tsp Cumin seeds
1 tsp Mustard seeds
4 - 5 broken Red Chillies
3 - 4 strands of Curry leaves
1 - 1.5 cups Red Chilly powder
1/4 tsp Asafoetida powder / Small grape sized Asafoetida
1 tsp Kasuri Methi / Dried Fenugreek leaves (optional)
1.25 cups Salt
1 cup Oil
Recipe:
Wipe the mangoes in a dry cotton cloth.
Grate them using a grater as shown in the picture below.
Dry roast 1/4 cup of mustard seeds, fenugreek seeds, turmeric slices & asafoetida separately in low flame until it gives nice aroma.
Once its cooled, put it in mixer and make fine powder as shown in the picture below.
Put 1 tsp mustard seeds, 1/2 tsp cumin seeds, around 1 cup of oil, broken red chillies in a heavy bottomed vessel and heat. Once they start spluttering, add asafoetida powder, curry leaves, dried fenugreek leaves, keep it for few seconds.
Add the grated mango and cook them well.
Add salt and mix them well. Keep this in low flame for about 3-4 mins.
Add prepared masala powder, red chilly powder and mix them well.
Keep this in low flame for about 4-5 mins.
Once its cooled to room temperature, store it in an airtight container. It goes well with Rice. For longer shelf life store it in a refrigerator.
10 cups of grated Raw Mango
2 tsp Fenugreek seeds
1/4 cup of Mustard seeds
2 tsp Dry Turmeric slices
1/2 tsp Cumin seeds
1 tsp Mustard seeds
4 - 5 broken Red Chillies
3 - 4 strands of Curry leaves
1 - 1.5 cups Red Chilly powder
1/4 tsp Asafoetida powder / Small grape sized Asafoetida
1 tsp Kasuri Methi / Dried Fenugreek leaves (optional)
1.25 cups Salt
1 cup Oil
Recipe:
Wipe the mangoes in a dry cotton cloth.
Grate them using a grater as shown in the picture below.
Dry roast 1/4 cup of mustard seeds, fenugreek seeds, turmeric slices & asafoetida separately in low flame until it gives nice aroma.
Once its cooled, put it in mixer and make fine powder as shown in the picture below.
Put 1 tsp mustard seeds, 1/2 tsp cumin seeds, around 1 cup of oil, broken red chillies in a heavy bottomed vessel and heat. Once they start spluttering, add asafoetida powder, curry leaves, dried fenugreek leaves, keep it for few seconds.
Add the grated mango and cook them well.
Add salt and mix them well. Keep this in low flame for about 3-4 mins.
Add prepared masala powder, red chilly powder and mix them well.
Once its cooled to room temperature, store it in an airtight container. It goes well with Rice. For longer shelf life store it in a refrigerator.
