Hey everyone, it is Brad, welcome to my recipe page. Today, we’re going to prepare a special dish, kaduku manga. It is one of my favorites food recipes. This time, I am going to make it a bit unique. This will be really delicious.
Kaduku Manga #masterchef #goldenapron I love the simplicity of this recipe. Pickles are an integral part of Indian cuisine. The taste, colour, preparation, and the spices used, vary from place to place. The process of making pickles is no more a long and tedious one.
Kaduku Manga is one of the most favored of current trending meals in the world. It is simple, it is quick, it tastes delicious. It’s appreciated by millions daily. Kaduku Manga is something that I have loved my whole life. They are fine and they look fantastic.
To get started with this recipe, we have to first prepare a few components. You can have kaduku manga using 13 ingredients and 7 steps. Here is how you can achieve that.
The ingredients needed to make Kaduku Manga:
- Take 500 gm Raw Mango, cut into small cubes
- Take 2 inch piece Ginger, chopped
- Take 8-10 Garlic pods, chopped
- Take 3 green Chilies chopped
- Make ready 2 sprigs Curry Leaves
- Get 3 tsp Mustard seeds
- Get 1/2 tsp Turmeric powder
- Prepare 4-5 tbsp. Kashmiri chilli powder (or regular chilli powder)
- Get 3/4 tsp Fenugreek powder
- Make ready 3/4 tsp Asafoetida (Hing / Kaayam)
- Take 1/2 cup Coconut oil (you can use Gingelly oil)
- Take 2-3 tbsp. White Vinegar
- Take to taste Salt
Kadduku Manga Pickle is an indispensable side dish of Onam/Vishu Sadya (Kerelites Feasts). In this recipe, we need fresh and sour raw mangoes with thin skin. During my last visit to Little India (Singapore), I got that particular type of mangoes and thought I should cook and share the "Kadukku Manga Pickle" recipe for Vishu. Chop the mango into small pieces.
Steps to make Kaduku Manga:
- Wash the mangoes thoroughly as you will be using the skin as well. Cut the mango into small pieces with the skin on
- Add some salt and mix well, allowing it to rest for 15 - 20 minutes. You may allow to rest for more hours or overnight, this is your personal preference. Retain the oozed juice to use as gravy for the pickle.
- When you are ready to make the pickle - heat 2 table spoon of gingelly oil in a pan and splutter mustard seeds. When they pop up, add sliced garlic, ginger and green chilies and saute till the raw smell disappears.
- Low the flame and now add all the dry spices – turmeric powder, fenugreek powder, asafoetida powder and curry leaves. Make a little paste with red chilli powder by adding some water and pour it into the pan, or you can add chilli powder directly to pan and combine well.
- Once the paste combines well with the other spices, add 1/4 cup hot water and the left over juice of mangoes, bring to boil. Simmer till the gravy thickens.
- Switch off the flame and add Hing (kaayam) and fenugreek powder and mix well. Allow it to rest for a minute or two and then add the mango pieces and mix well and finally add vinegar and give a good mix. Leave the pickles in the pan for couple of hours, until it is cooled down and then transfer to a clean dried glass jar with tight lid.
- Heat 1-2 table spoon of Gingelly oil and pour it over the pickle. You can refrigerate it to last long. I usually keep out small quantity to be consumed for max of 2 days and the rest I refrigerate because we like our Kaduku Manga to be crunchy. - - Enjoy Kaduku Manga with Rice, Curd rice.
During my last visit to Little India (Singapore), I got that particular type of mangoes and thought I should cook and share the "Kadukku Manga Pickle" recipe for Vishu. Chop the mango into small pieces. Combine the chopped mango pieces with chilly powder, fenugreek powder, hing / asafoetida and salt in a bowl. Keep it aside for a few hours. See recipes for Kaduku Manga, Kaduku mango achar/ kerala mango pickle too.
So that is going to wrap this up with this exceptional food kaduku manga recipe. Thanks so much for your time. I’m confident that you will make this at home. There is gonna be more interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!
