This is the second of the Raw Mango Thokku. The first was a sun basked one, where the spices were added after it had had been sun basked for a week. This one is without addition of sugar or jaggery. Needs refrigeration as it is usually made of the Totapuri variety of Mango when it is slightly ripe.
500 gms Totapuri Mango
2 tbsps Chilly powder
1 tsp Methi /Fenugreek seeds powdered
1/2 tsp Turmeric powder
A kidney bean piece of Hing/asafoetida
5 tbsps oil
3 sprigs Curry leaves
1 tsp mustard seeds
Wash and wipe the tender Mango. Deskin and grate or chop it fine. Dry roast the Methi seeds till they give their aroma and turn to a rich golden brown. Powder them and keep aside. Powder the Hing. Heat oil. Add the mustard seeds and after they splutter add the curry leaves. Toss. Drop in the Chilly, Turmeric, Asafoetida and Fenugreek powders. Immediately add the grated Mango. Add salt and cook the mixture till it turns semi solid. Switch off and store when cool.
This preparation is a take off on the Mango curry. It is made as the mango season ends and the tiny mangoes which are used for the curry are not available. Today I have used the huge Rajapuri variety of mango to make this dish.
1 Kg Rajapuri Mango
100 gms jaggery
6 tsps sugar
1 tbsp tamarind paste
7 green chillies
2 dry red chillies
5 tbsps Coconut oil
1 tbsp mustard
1 heaped tsp urad dal/ black gram dal
1/4 tsp Methi/ Fenugreek
A kidney bean sized piece of Hing/asafoetida
7 sprigs curry leaves.
Wash and deskin the mangoes. Keep the peel aside. Cut the mangoes into bite sized pieces. Place the peel in a bowl and pour a glass of water into it. Rub the peel to extract the mango pulp adhering to it. Repeat it twice or thrice. Drop in the jaggery salt, green chillies and sugar into the extract and boil well. Drop the chopped mango bits into it and boil for a minute. Heat oil in a pan. Drop in the mustard. After it splutters add the urad dal and methi seeds. When the urad dal turns golden brown tip in the hing, dry red chilly and curry leaves. Toss and drop in the seasoning into the boiling curry. Switch off and keep aside for about half an hour for the flavours to infuse before serving.
Mango Icecream is an all time favourite and made at home, it is simply divine!! This one melted a bit in the heat, as it is sweltering here! I was about to take another picture, then It looked kind of dainty. A blob of icecream among the melted icecream and Mango Puree!!
1 litre milk
2 tbsps Brown and Polson mango flavoured custard powder
250 ml mango puree.
Boil the milk till it reduces to three fourth of the original quantity.
Dissolve the custard powder in some cold milk and add it to the boiling milk. Boil for a few minutes and then allow the milk to cool. Add the mango puree, mix well and freeze. After a couple of hours remove, beat and freeze till done.
Serve the mango icecream drizzled with with Aamras or mango puree.
Aamras Poori is yet another delicacy in Western India. Sweetened Mango pulp is enjoyed with Poori. Any ocassion is incomplete without serving Poori Aamras during the Mango season. The recipe of Aamras/Mango Puree as well as that of Poori can be found in this website.
Aamras or Mango Puree is a favourite with Indians. The best Aamras is from the Ratnagiri Alphonso Mango. Fragrant and sweet, it is a class apart! Here Mango is deskinned, chopped and run through a sieve to get thick pulp. Powdered sugar is added as per requirement. A mix of two varieties of mangoes is also preferred by some. Aamras is enjoyed with Poori or used in milkshakes and smoothies.
12 Alphonso Mangoes
Sugar as per taste
Deskin the mangoes. Chop them and place them in a sieve. Keep rubbing them with your fingers or with the back of a spoon. The smooth pulp runs through the sieve. Collect it in a vessel and add required amount of powdered sugar. Mix thoroughly and refrigerate.
Note: Never use the mixer or blender to puree the mangoes. The heat of the gadget ruins the taste of the mango puree.
Mango Gozzu is a tangy, sweet and spicy side dish which is made in every Konkani household in Dakshin Kannada during the mango season. It tastes best when made with the sweet and sour variety of mangoes. An accompaniment with dal and rice, it goes well with rotis too.
2 ripe mangoes( the sweet and sour variety)
4 green chillies minced
Sugar as per taste
2tsps ghee/clarified butter
1 tsp mustard
2 dry red chillies
2 sprigs curry leaves
Deskin the mango and extract the pulp adhering to the peel by rubbing the peel in water. Repeat this process three times. Chop the mango and crush it using a masher or your fingers. Do NOT use the mixer to mash it. Crush the chillies with salt. Add the sugar, crushed chilly and salt and mix well. Heat 2 tsps ghee. Add a tsp of mustard and after it splutters add a couple of dry red chillies. Toss and add 2 sprigs curry leaves. Drop the seasoning into the mango gozzu. Mix well.
Ambya upkari / Mango curry is a delicacy made during the summer months when mangoes are available in plenty. It is a must in every Konkani household and weddings in Dakshin Kannada. Absolute delight!!!
2kgs small variety mangoes( specially meant for making ambya upkari) 18 mangoes made up the 2 kgs that I had bought.
300gms jaggery or more crushed as per taste
18 green chillies slit
5 tbsps oil
2tsps urad dal
2dry red chillies broken
5sprigs curry leaves
Wash and deskin mangoes. Add water to the peel and rub thoroughly changing the water three times till all the pulp from the peel is removed. Puree two of the mangoes into this water and add it to the de skinned mangoes. Add the jaggery, green chillies and salt and boil well. Heat 5 tbsps oil. Add 2 tsps mustard. After it crackles add 2 tsps urad dal. After it turns a golden brown add the red chillies. Toss. Add the curry leaves. Drop the seasoning into the mango curry and keep aside for half an hour for the flavours to infuse.