These are tender mangoes brined and spiced. A traditional accompaniment to curd rice especially common in most Tam-Brahm homes. It goes well with rasam rice also.
Ingredients:
tiny tender mangoes(Max of 1" in size or smaller) --- 1 measure/cup ( called ser in tamil)
Powdered crystal salt ------ 1 tablespoon
chilli powder --------------- 1 tablespoon
Gingelly oil/ castor oil ----- 1 tablespoon
Method:
Wash the mangoes and dry them on a cloth.
Coat the mangoes with oil.
Add salt and chilli powder over the mangoes and allow them to rest for 3 days with just a toss over every morning.
On the 3rd day the salt and mangoes will release water and the mangoes will be soaking in the spicy solution.
The more it soaks the more the mangoes will absorb the spices. Tastes yummy with curd rice.
The above preparation was made in Lalgudi with homegrown mangoes.
Tip: Powdered mustard can also be added. Gives a lovely aroma.
Ingredients:
tiny tender mangoes(Max of 1" in size or smaller) --- 1 measure/cup ( called ser in tamil)
Powdered crystal salt ------ 1 tablespoon
chilli powder --------------- 1 tablespoon
Gingelly oil/ castor oil ----- 1 tablespoon
Method:
Wash the mangoes and dry them on a cloth.
Coat the mangoes with oil.
Add salt and chilli powder over the mangoes and allow them to rest for 3 days with just a toss over every morning.
On the 3rd day the salt and mangoes will release water and the mangoes will be soaking in the spicy solution.
The more it soaks the more the mangoes will absorb the spices. Tastes yummy with curd rice.
The above preparation was made in Lalgudi with homegrown mangoes.
Tip: Powdered mustard can also be added. Gives a lovely aroma.
Wow, I never get a chance to make at home as I dont visit India during that period. Used to buy Thangam vadu maaanga,lucky u, lovely vadu maangas.
ReplyDeleteI love this Asha, we do add mustard- crushed also in this. Gives a nice flavour.
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