Mambala / Sun Dried Mango Pulp

Ingredients:

Mangoes (Preferred: Wild Mangoes / Kaadu Mavina Hannu)
Salt to taste

Recipe:

Wash the mangoes, remove the skin from each mango, put the skin and mango fruits in separate bowls as shown in the picture below.

Add little amount of water to the bowl containing mango skin and mash them well. Squeeze it properly and put the water into the vessel containing mango fruits. Mash them well and remove the seeds. Add required amount of salt and mix them well. Put this in a mixer for about a minute to get rid of lumps.

Put one plastic sheet over the tray and spread one clean cotton cloth or plastic sheet as shown in the picture below.

Spread the prepared mango pulp over the cotton cloth/plastic sheet as shown in the picture below. Sun dry this for a day, next day repeat the same steps as mentioned above, spread another layer of mango pulp over the cotton cloth and sun dry. Repeat this for next 8-10 days.

Sun dry the sheet for about 5-6 days until its dried properly as shown in the picture below.

Remove the sheet from the cotton cloth/plastic sheet. Place it upside down and sun dry this for about 2-3 days.

Cut them into long pieces. Roll it over and place them in an airtight container. This can be preserved
as it is for a year and for longer shelf life store this in a refrigerator. This can be eaten as it is or can be used to prepare Mambala Gojju.

Deevi Halasu(Deegujje / Breadfruit) Palya

Ingredients:
1 medium sized Breadfruit / Deegujje / Deevi Halasu
1/2 tsp Chilly powder
Pinch of Turmeric powder
Salt to taste
Grape sized Jaggary
2 - 3 tsp grated Coconut
1 tsp Mustard seeds
1 tsp Black Gram seeds
5 - 6 Curry leaves
2 tsp Oil

Recipe:

Remove outer skin, innermost part of the breadfruit and put it in water for about 3-4 mins. Chop it into medium sized thin pieces as shown in the picture below.

Put chopped breadfruit in a thick bottomed vessel/pan. Add turmeric powder, chilly powder, jaggary, salt, little amount of water and cook them well by covering a lid. Stir it once in every 2-3 mins. Once the water is almost dried, add grated cocount and keep the palya in low flame for about 2-3 mins.

Put black gram seeds, mustard seeds and oil in a pan. Once it starts spluttering, add curry leaves and put it on palya. Mix well before serving. It goes well with rice/chapathis.