Category: Green Mango

Mango~Carrot Pulihora

No people have been more appreciative of the culinary possibilities of rice than the people from India. Biryani, bhats, pongal and pulao are some of the many well known rice preparations. Then there is Pulihora.

Pulihora is a celebration of the south-Indian penchant for rather sour flavors. In pulihora, the rice says no to baser onion, garlic and garam masala, and gets bridal. The aromatic, individually cooked rice grains are adorned with turmeric tadka in attractive yellow -the traditional symbol of joy and happiness, and absorbed in sourly sweet agents from nature. This flavorful dish is a must have on south Indian festival days and special occasions. There are several variations of pulihora depending on the sour agent. Common and crowd favorites are pulihoras prepared with grated unripe mango, tamarind pulp and lemon juice.

Today’s recipe is inspired by mango pulihora. I added little bit of carrot for sweet touch. Mango and carrot with rice, it was a delicious levels of flavor. This is the mango season. Just the right time for pulihora.

Grated Unripe Mango
Grated, Unripe Mango

Mango-Carrot Pulihora
(for 2 to 4, for 2 to 1 meal)

Recipe:
2 cups sona masuri or basmati rice
1 firm, unripe mango
1 small carrot
Wash the rice in water, then soak in 4 cups of water for at least 15 minutes.
Lightly peel the skins of mango and carrot. Grate with a grater or in a food processor. We need about two cups of grated unripe mango and a cup of grated carrot.

For Turmeric Tadka:
2 tablespoons, peanut oil
1 tablespoon, chana dal and urad dal
1 tablespoon, finely chopped green chilli
1 sprig of fresh curry leaves (10 to 12 curry leaves)
2 tablespoons, roasted, unsalted shelled peanuts (or cashews)
1/4 teaspoon, turmeric
Pinch each – cumin seeds, mustard seeds and hing

1. In a large, heavy pan, add the rice and the water it soaked in. On medium heat, cook until the rice is tender but still firm, stirring occasionally to prevent sticking.

2. In a large, heavy wide pan, heat peanut oil over medium heat. When oil is hot, add one after another, from big to small, the ingredients listed in turmeric tadka in that order. Constantly stirring toast them to red and to fragrance. When you see mustard seeds pop, then add the mango and carrot gratings to the skillet. Sprinkle half teaspoon of salt or to taste. Stir and saute for about five minutes on medium-low heat. This is done to remove the mango and carrot rawness.

3. Add mango-carrot mixture to cooked rice. Gently mix well. Serve warm. Sour and sweet, mango-carrot pulihora makes a tasty one-dish meal.

Mango-Carrot Pulihora
Mango~Carrot Pulihora ~ Meal on a Rainy Day

Mango Mirchi (Aam Stuffed Anaheim Chilli)

Homegrown Anaheim Peppers
Anaheim Peppers from My Veggie Garden

In mango mirchi, chillies are stuffed with green mango and pan-fried to golden. Easy to prepare and a tasty side dish, this is a must try recipe for sour mango-hot chilli flavor fanatics.

Anaheim Peppers and Mango Stuffing

Mango Mirchi
(for one or two meals)

4 chillies, (banana pepper or anaheim variety)
1/2 cup, cut mango pieces
1 tablespoon, sesame seeds
1/4 teaspoon, cumin seeds
1/4 teaspoon, salt or to taste
1 tablespoon, peanut oil

Mango: In a cast iron pan, add and dry-toast sesame seeds and cumin seeds to fragrance. Cool. Take them in a mixer. Grind to fine powder. To this sesame mix, add mango pieces and salt. Blend to fine paste without adding water. This is mango stuffing.

Mirchi: Cut off the stem and make a vertical slit. Remove the seeds. Gently open and stuff the chillies with mango stuffing. (If chillies are long, cut into two equal length pieces and then stuff.)

Mango Mirchi: Heat a cast-iron skillet. Add oil and heat over medium heat. When oil is hot, place the chillies in a single layer. Cook until golden brown. Using a spatula, gently turn the mango mirchi to other side and cook to brown. Remove and serve hot.

With sour-spicy taste, Mango mirchi makes a memorable side dish to rice and roti with dal, dahi or subji combination.

Mango Mirchi
Mango Mirchi Cooking in a Cast-Iron Skillet

Mango Mirchi
Mango Mirchi ~ for Meal Today

Andhra Aavakaaya with Green Mangoes

In a culture where the pride of the garden is mango and spices rule the kitchen, mango aavakaaya is a prayer answered for heavenly meals. South Indian people around the world prepare aavakaaya during summer time, wherever green, unripe mangoes are available. This centuries-old culinary tradition has roots in Andhra Pradesh. Aava means mustard in Telugu and the pickle prepared with mustard base is called Aavakaaya. This is a much-loved pickle in many families and traditional bhojanam would always have mango aavakaaya as part of the meal. Words really do not do justice to describe the aavakaaya taste; I think one must have to experience the exquisite flavor of this culinary royalty.

Aavakaaya is all natural ingredients and easy to make at home. Prepare it with fresh ingredients, add enough salt and keep the pickle making area and vessels dry and moisture free. Follow these pickle precautions for successful tradition of aavakaaya. The most difficult thing is finding green mangoes, particularly if you live in the US. Green mangoes are unripe mangoes plucked prematurely in their earlier stage of growth. Green, unblemished skin, hard and crisp flesh with mouth puckering sour taste – this type of green mango is optimal for aavakaaya.

Mango Aavakaaya
(Makes about 75 oz Aavakaaya)

Ingredients needed:
We need 8 ingredients for basic aavakaaya preparation

4 large green mangoes (about 9 cups cut mangoes)
1 cup, red chilli powder
1 to 1+quarter cups, sea salt or iodine free salt
1/2 teaspoon, turmeric

3/4 cup, mustard seeds (aavaalu)
1/4 cup, methi seeds (menthi)
2 cups sesame oil, Indian variety
1/4 teaspoon, hing (inguva)

Green Mangoes:
1. Pick rock-hard green mangoes with unblemished skin. Wash under water and then dry with a clean cloth. Make sure they are completely dry and do not peel the skin.
2. On a clean, dry cutting board, with a dry, sharp knife, slice the mango through the center going from top to bottom. The inner stone covering the seed in green mangoes have not had a chance to harden completely so we can actually cut right through the seedstone with a sharp knife. Discard the seed. (Seed is not edible, remove it completely.)
3. Cut the mango into slices, with the stone wall included and then cut the slices into 1/2 inch dice.
4. Take the mango slices in a big and dry stainless steel or ceramic bowl. Sprinkle with red chilli powder, salt and turmeric. With a wooden spoon, gently mix well. Set aside. Do not cover the bowl.

Aavakaaya Base:
Aavakaaya Powder: Heat a cast-iron kadai or skillet. When skillet is hot, add first methi seeds and then mustard seeds. Roast them on low heat for couple of minutes, stirring constantly to fragrance. Turn off the heat and cool the ingredients. Take them in a mixer, grind to fine powder. This is aavakaaya powder.
Aavakaaya Oil: In the same skillet that was used for aavakaaya powder, pour sesame oil. Warm the oil on moderate heat. Add hing and gently mix. Turn off the heat. Cool the oil. This is now aavakaaya oil. We could also add peeled garlic cloves to prepare garlic aavakaaya variety.

Mango Aavakaaya:
Add aavakaaya powder and aavakaaya oil over mango pieces. Gently mix well. Transfer the pickle to a clean, dry, wide mouthed ceramic or glass jar with a non-corrosive lid. Close loosely and place the jar on the kitchen countertop where air circulates freely. Mix once a day with a wooden spoon for a week.

Within hours, mango pieces start to take in the aavakaaya powder and oil. As a result, volume also reduces. Aavakaaya keep maturing with time and the mango pieces become from just sour to a potent combination of hot-salty sour with mustard-methi pungency mixed in.

Mango Aavakaaya will keep for several months to a year without refrigeration.

Amazing Aavakaaya:
Mango aavakaaya may be eaten within 2 days of making it, though it continues to mellow with time. For daily meals, what we do is take small portions from the main jar into a small cup or jar. In this way, the main pickle source won’t get disturbed daily and the chance of spoil would be less.

Mix few pieces of mango aavakaaya with hot, cooked rice, any kind of dal and warm ghee. Combine the four well. Make small, round sized portions (mudda). Enjoy the mango aavakaaya mudda!

Mango Aavakaaya Preparation in Images

Green, Unripe Mangoes
Green Mangoes with Unblemished Skin For Mango Aavakaaya

Quarter the mangoes and discard the seed
Slice the mangoes lengthwise, cutting through the Mango Seedstone.

Cut Mangoes
Discard the Seed and Slice the Mango, About 1/4-inch Thickness

Mangoes cut for aavakaaya
Cut the Mango Slices to 1/2-inch Dice

Mustard and methi powder for aavakaaya
Prepare Aavakaaya Powder (Methi-Mustard Powder)

Mangoes mixed with aavakaaya powder
Mix Mangoes with Aavakaaya Powder, Chilli Powder, Salt and Turmeric

Mangoes with aavakaaya powder and sesame oil
Add Aavakaaya Oil to Mango Pieces and Mix Well.

Mango Aavakaaya
Store the Mango Aavakaaya in a Jar

Meal Today
Mango Aavakaaya Bhojanam ~ An Andhra Experience

Aavakaaya is our cherished culinary heritage. I feel fortunate to prepare it at home and share it with you here on Mahanandi.

Notes:
for 7 big mangoes, for 13 cups cut mango -
1+1/2 cups each – sea salt, chilli powder and mustard powder, 1/4 cup of methi powder and 2 cups of sesame oil.

The Art of Andhra Aavakaaya with Mangoes

Green, Unripe Mangoes

Quarter the mangoes and discard the seed

Cut Mangoes

Mangoes cut for aavakaaya

Mustard and methi powder for aavakaaya

Mangoes mixed with aavakaaya powder

Mangoes with aavakaaya powder and sesame oil

Mango Aavakaaya

Oil-Free Salad with Green Almonds

Green almonds, Green Mango and Black Pepper
Finely Chopped Green Almonds, Green Mango, and Black Peppercorn

Today’s recipe is inspired by yesterday’s thought (post) . Green almonds and Green mango sounded like a natural pair. Before the idea expired, I had to try the combination. Green almonds and green mango were cut to small pieces. Black pepper and salt were added. When I had a taste, the flavor combination tasted awesome. Unripe almonds and unripe mango complemented each other without overwhelming and overpowering each other’s sweet and sour qualities. Parents also liked this simple, oil-free salad and praised the good ruchi.

Oil-Free Salad with Green Almonds and Green Mango
(makes about 4 half cup servings)

12 green almonds
1 small green mango
6 peppercorn
1/4 teaspoon salt

Wash the green almonds. Trim the edges and finely cut them to tiny pieces.

Peel the green mango skin. Cut and remove the seed. Finely chop the mango to tiny pieces.

Take peppercorn and salt in a mortar. Pound to coarse powder.

Put the chopped almonds and mango in a bowl. Sprinkle the pepper-salt powder. Combine and serve.

© Recipe and Photos Copyright 2009 Indira Singari.

Green Almond Salad
Oil Free Salad with Green Almonds and Green Mango ~ Meal Today

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