Mamidi thurumu bellam pachadi, mango pickle , Mamidi thurumu bellam pachadi
◆ Raw mango grated -2 cups
◆ Jaggery - 1 / 2 cup
◆ Ground nut oil - 1 cup
◆ Salt
◆ Turmeric powder
◆ Red chilli powder - 1 cup
◆ Asofoetida
◆ Mustard powder - 1 teaspoon
◆ Jeera powder - 1 teaspoon
◆ Fenugreek seeds powder - 1 teaspoon
◆ Place a pan on flame and add 1cup of ground nut oil, now add 2 cups of grated raw mango and let it cook for 10 minutes.
◆ Now add 1/ 2 cup of jaggery, cook till it dissolves completely and becomes thicker.
◆ Now add 1cup of red chilli powder, enough salt, 1/2 teaspoon of asofoetida and turmeric powder, 1 teaspoon of mustard powder, 1 teaspoon of jeera powder and 1 / 2 teaspoon of fenugreek seeds powder and mix well.
◆ Now cook for 5 minutes and put off the flame.
◆ Mamidi thurumu bellam pachadi is ready.
Best combination with dosa or idli.
NOTE
◆ This pickle remains fresh for 1 month only.
◆ This pickle has to be stored in a completely dry, good quality plastic container or glass jars to avoid spoilage.
◆ Asofoetida which is added to the above pickle can be avoided if you are not used to it.
◆ Salt should be added a little bit more as it acts as a preservative and avoids spoilage.
◆ The serving spoons used to serve pickles should also be dry or else leads to spoilage.
Ingredients
◆ Jaggery - 1 / 2 cup
◆ Ground nut oil - 1 cup
◆ Salt
◆ Turmeric powder
◆ Red chilli powder - 1 cup
◆ Asofoetida
◆ Mustard powder - 1 teaspoon
◆ Jeera powder - 1 teaspoon
◆ Fenugreek seeds powder - 1 teaspoon
Procedure
◆ Place a pan on flame and add 1cup of ground nut oil, now add 2 cups of grated raw mango and let it cook for 10 minutes.
◆ Now add 1/ 2 cup of jaggery, cook till it dissolves completely and becomes thicker.
◆ Now add 1cup of red chilli powder, enough salt, 1/2 teaspoon of asofoetida and turmeric powder, 1 teaspoon of mustard powder, 1 teaspoon of jeera powder and 1 / 2 teaspoon of fenugreek seeds powder and mix well.
◆ Now cook for 5 minutes and put off the flame.
◆ Mamidi thurumu bellam pachadi is ready.
Best combination with dosa or idli.
NOTE
◆ This pickle remains fresh for 1 month only.
◆ This pickle has to be stored in a completely dry, good quality plastic container or glass jars to avoid spoilage.
◆ Asofoetida which is added to the above pickle can be avoided if you are not used to it.
◆ Salt should be added a little bit more as it acts as a preservative and avoids spoilage.
◆ The serving spoons used to serve pickles should also be dry or else leads to spoilage.
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