Thursday, May 30, 2013

Tundu Manga Ooruga - Fresh/ Instant Mango Pickles

TUNDU MANGA OORUGA
Tundu Manga Ooruga / Fresh or Instant mango pickle  establishes monopoly over  all  other side dishes during the mango season. The fresh crunch of the mango pieces combined with the spice powders is so addictive, that my family loves to enjoy Tundu Manga Ooruga with each and every meal as long as the season lasts.
  
 INGREDIENTS 



Raw Mango - 1 big ( firm and moderately sour)
Chilly powder - 2 tbsps 
Salt - 2 tbsps 
Turmeric powder - 1/2 tsp 
Fenugreek seeds - 1 tsp 
Asafoetida powder - 1 pinch 
Mustard seeds - 1/4 tsp 
Sesame oil - 2 tbsps 

METHOD 
1. Dry roast fenugreek seeds until  dark in colour, powder and keep  aside. 
2. Wash and wipe the mango thoroughly, and chop it into small pieces. 
3. Spread the mango pieces on a paper towel so that it absorbs all the moisture. 
4. Transfer the dry mango pieces into a clean and dry bowl. 


5. Top the mango pieces with chilly powder, turmeric powder and salt. 


6. Heat oil in a seasoning ladle and add the mustard seeds. 
7. When the mustard seeds crackle add asafoetida and switch off flame. 
8. Pour the seasoning all over the spice powders. 



9. Add the roasted and powdered fenugreek powder. 


10. Mix well using a dry spoon.

 

Fresh Tundu Manga Ooruga is ready to relish. 



The freshness of Tundu Manga Ooruga will last  for ten days under refrigeration.

3 Post your Comments:

Premas Culinary said...

Delicious and tempting pickle,yum...

Apu said...

All time favourite.

MyKitchenStove said...

It is a perfect side dish for sambar and curd rice.