The very name of raw mango is enough to salivate our taste buds and make us drool . Such is the power of the tanginess and unique taste that a raw mango exuberates .
Today , I shall be sharing a quick and instant recipe of a tasty mango pickle which doesn't need any elaborate ingredients or pre and post processing .
Known by various names ; Maanga pisaral , Maangai thundam , Maanga Keeru , Maamidikaya pachadi , kalyana Manga oorga etc etc .. this pickle doesn't have a very long shelf life but tastes very heavenly and is served in almost all South indian weddings during summer. Usually the thothapuri /kilimooku mango variety is used to prepare this instant mango pickle
Offlate most of us are shying away from eating pickles for various health reasons. As much as I agree on the health part of it , at times I love to take a bite of some spicy and tangy mango pickle and enjoy it with some chilled curd rice on a hot sunny afternoon.
For a South Indian, no meal is complete without the creamy curd rice and specially in summers curd rice is soothing and divine when served with some fresh manga pisaral.
Maanga pisaral is totally vegan and you can make it even Gluten free by skipping the asafoetida used for tempering.
Mangai thundam tastes heavenly and very flavorful when prepared using gingelly oil for the tempering, but you can use any other edible cooking oil too. I would highly recommend using only Gingelly/Sesame/Til oil to get the authentic flavor and taste.
Cooking Time - nil
Serves - 2 to 3
Complexity - easy
Ingredients
1.5 tsp red chilli powder
1/2 tsp turmeric/haldi
Salt as needed
1tbsp sesame oil/til oil
Pinch of asafoetida (skip for GF)
Method
- Wash and peel the mango . Chop into small cubes and transfer into a dry mixing bowl .
- Add the chilli powder, salt, turmeric to the chopped mango and mix it well.
- Heat the gingelly oil in a pan , splutter the mustard seeds ,turn off the stove and add the asafoetida if using and the gently pour it over the mango mix.
- Gently mix it such that the tempered oil coats the mango mixture evenly . Rest it for 20 mins for the flavors to steep in and then serve .
- Store it in the fridge and consume within 2 days as this is an instant version and has a low shelf life unlike the processed pickles .
Some other lipsmacking recipes using Raw Mango which you can try this summer !!
Pin it for later
I for one should not even look st this mango pickle. But this delicious pickle is enough to make me enjoy any dish you place before me. Rice and dal, curd rice, roti n pickle. The best is hot rice, ghee and pickle. Priya I am going to hallucinate now. :D
ReplyDeleteThis is a lovely instant pickle to enjoy fresh. I would love it with curd rice. Since itis mango season time to make and enjoy these goodies.
ReplyDeleteWe love this instant mango pickle. However getting mangoes is the only drawback here.
ReplyDeleteI too make this instant mango pickle, it makes a good side dish with rice. The only difference is I usually do not peel the mangoes.
ReplyDeleteI love pickles that don't take days to make. And if it is mango based then it even better. So easy to make maangai pisaral, with just a few ingredients. Would to try it out when I get some raw mangoes.
ReplyDeletethat's a new name for this pickle - pisaral (for me). I call it dhideer urga or kalyana mangai urgai... make it very similarly except adding fenugreek - mustard powder too
ReplyDeleteI am a sucker for pickles. Instant mango pickle is so flavorful and delish. My meal is incomplete without pickles. Beautifully presented Priya.
ReplyDelete