Most of my friends love my mom made instant manga oorkai. It is so simple and seasonal one. When it is prepared in right ratio, we can store it for months. I just made this recipe for Aval kitchen May month magazine. I goes well with sambar rice, curd rice. Most of the days my lunch box recipe is curd rice with instant mangai oorkai, Simple and tasty :)
Ingredients:
Kilimooku mangai - 4
Kashmiri red chilli powder - 3 tablespoon
Salt - to taste
Gingelly oil - 1/3 cup
Mustard - 1 tablespoon
Asafoetida - 2 teaspoon
Fenugreek powder - 2 tablespoon
Method:
1. Choose unripe mango, wash and dry it thoroughly using kitchen towel.
2. Finely chop the mango as shown below. Make sure most of the cut pieces has green outer covering.
3. Add sufficient salt, mix and allow them to set for 2 hours in a broad bowl.
4. Dry roast fenugreek seeds and blend it in a mixer to a fine powder.
5. To the salted mango add fenugreek powder and asafoetida on the top.
6. Heat oil in a kadai and mustard, when mustard splutter, switch off the flame. To the hot oil add chilli powder mix well and immediately add the mixture to the cut mango. It gives nice aroma.
7. Mix well and store it in a airtight container.
Most yummy, tangy and spicy mango oorkai is ready.
Tips:
1. While powdering fenugreek, dry roast minimum 50 gm of fenugreek and powder it. If we powder less quantity of fenugreek it won't blend well.
2. Chilli powder should be added to the hot oil, but make sure flame is switched off before adding it. If not chilli powder will get burnt easily in oil.
3. Use only dry laddle or spoon for mixing oorkai.
Kilimooku mangai - 4
Kashmiri red chilli powder - 3 tablespoon
Salt - to taste
Gingelly oil - 1/3 cup
Mustard - 1 tablespoon
Asafoetida - 2 teaspoon
Fenugreek powder - 2 tablespoon
Method:
1. Choose unripe mango, wash and dry it thoroughly using kitchen towel.
2. Finely chop the mango as shown below. Make sure most of the cut pieces has green outer covering.
3. Add sufficient salt, mix and allow them to set for 2 hours in a broad bowl.
4. Dry roast fenugreek seeds and blend it in a mixer to a fine powder.
5. To the salted mango add fenugreek powder and asafoetida on the top.
6. Heat oil in a kadai and mustard, when mustard splutter, switch off the flame. To the hot oil add chilli powder mix well and immediately add the mixture to the cut mango. It gives nice aroma.
7. Mix well and store it in a airtight container.
Most yummy, tangy and spicy mango oorkai is ready.
Tips:
1. While powdering fenugreek, dry roast minimum 50 gm of fenugreek and powder it. If we powder less quantity of fenugreek it won't blend well.
2. Chilli powder should be added to the hot oil, but make sure flame is switched off before adding it. If not chilli powder will get burnt easily in oil.
3. Use only dry laddle or spoon for mixing oorkai.
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