3 Delicious And Easy Mango Recipes To Try At Home

Mango Recipes To Try At Home

Here are some mouthwatering mango recipes to try at home:

Mambazha Pulissery

Ingredients:

• 300 gms ripe mangoes
• 200 gms yoghurt
• 100 gms of coconut milk
• 5 gms cumin seeds
• 5 gms mustard seeds
• 2 gms of fenugreek seeds
• 2 gms dry red chilli
• 3 gms turmeric powder
• 10 gms of curry leaves
• 10 gms of coconut oil
• 50 gms fresh coconut paste

Recipe:

1. Heat oil in a thick-bottomed pan or earthenware pot over medium heat.
2. Add mustard seeds, cumin, dry red chilli, fenugreek, and curry leaves to create a tempering.
3. Mix the diced mangoes with this and sauté till the mangoes are soft.
4. Lower the heat and add the remaining ingredients, and adjust the consistency by adding hot water.
5. Season with salt and bring to a boil first, and then simmer until the gravy is thick and the mangoes are completely soft and tender.
6. Serve hot, garnished with curry leaves, with steamed rice or roti.

Raw Mango Sabzi

Ingredients:

• 1 Ripe Mango
• 1/2 tsp Kalonji
• 1/2 tsp Methi Daana
• 1/2 A pinch of Hing
• 1/2 tsp Jeera
• 1/2 tsp Red Chilli Powder
• 1/2 tsp Haldi Powder
• Salt

Recipe:

1. Cut a ripe mango into small pieces. Heat a pan and add oil, kalonji, methi daana, jeera. Let this splutter.
2. Add mango pieces to the pan and add the spices, including salt, red chilli powder, haldi powder, and some chaat masala.
3. Mix and let it cook for a minute. Add a little bit of sugar before serving.

Pidiyum Kozhiyum

Ingredients:

• 500 gms rice flour
• 5 gms jeera
• 50 gms shallots
• 10 ml of Ghee
• 6 gms whole cinnamon, cardamom, clove mix
• 100 gms ginger garlic paste
• 250 gms onion, sliced
• 100 gms of tomato sliced
• 50 gms chilli powder
• 75 gms coriander powder
• 7 gms turmeric
• 5 gms dry ginger powder
• 150 gms of coconut paste
• 5 gms black pepper powder
• 10 gms of curry leaves
• 5 gms green chilli
• 150 gms coconut oil
• 1000 gms chicken curry cut
• 20 gms coriander leaves

Recipe:

1. Add 150 ml hot water to 500 g rice flour and add the jeera, salt and crushed shallots and mix to make a dough and later shape into balls. Place in an idli steamer and cook for 15 minutes.
2. For the curry, heat coconut oil, add cinnamon, cardamom and clove whole spices, and the sliced onion, green chilli, and curry leaves together and saute until golden brown.
3. Add ginger and garlic paste and tomato, and dry masalas.
4. Cook until tomatoes are cooked through.
5. Add the chicken pieces and fold in the coconut paste. Cover and cook for 20 mins, stirring occasionally.
6. Add salt to taste and finish with coriander leaves.

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