4.TENDER MANGO PICKLE / KADUMANGA ACHAR
INGREDIENTS
KADUMANGA- 1/4 KG
SALT-1/4 CUP
RED CHILLY POWDER-2 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON
ASAFETIDA POWDER- KAYAM - 1/4 TABLESPOON
MUSTARD-2 TABLESPOONS
SESAME OIL- 50 ML
WATER- 1/2 CUP
PREPARATION
WASH MANGOES THOROUGHLY AND WIPE FULL WATER FROM IT
PAT THEM DRY WITH NO TRACES OF WATER
PUT IT IN A VESSEL. MIX WITH OIL SO THAT ALL MANGOES ARE COATED WELL WITH OIL
BOIL 1/2 CUP WATER AND ALLOW IT TO COOL
HEAT THE MUSTARD SEEDS SLIGHTLY AND GRIND IT WELL
GRIND THE MUSTARD POWDER, RED CHILLY POWDER, TURMERIC POWDER, SALT AND ASAFOETIDA POWDER INTO A FINE POWDER
IN A JAR PUT THE OILED MANGOES AND POWDER AND THE COOLED WATER. SHAKE IT WELL. CLOSE WITH AN AIRTIGHT LID
KEEP IT FOR A MONTH OR TWO BEFORE USING
INGREDIENTS
KADUMANGA- 1/4 KG
SALT-1/4 CUP
RED CHILLY POWDER-2 TABLESPOON
TURMERIC POWDER-1/4 TABLESPOON
ASAFETIDA POWDER- KAYAM - 1/4 TABLESPOON
MUSTARD-2 TABLESPOONS
SESAME OIL- 50 ML
WATER- 1/2 CUP
PREPARATION
WASH MANGOES THOROUGHLY AND WIPE FULL WATER FROM IT
PAT THEM DRY WITH NO TRACES OF WATER
PUT IT IN A VESSEL. MIX WITH OIL SO THAT ALL MANGOES ARE COATED WELL WITH OIL
BOIL 1/2 CUP WATER AND ALLOW IT TO COOL
HEAT THE MUSTARD SEEDS SLIGHTLY AND GRIND IT WELL
GRIND THE MUSTARD POWDER, RED CHILLY POWDER, TURMERIC POWDER, SALT AND ASAFOETIDA POWDER INTO A FINE POWDER
IN A JAR PUT THE OILED MANGOES AND POWDER AND THE COOLED WATER. SHAKE IT WELL. CLOSE WITH AN AIRTIGHT LID
KEEP IT FOR A MONTH OR TWO BEFORE USING
No comments:
Post a Comment