Vendhaya Mango

Mango Pickle
Raw Mango – 1, finely chopped
Fenugreek (Vendhayam) – 1 tsp
Turmeric – 1 piece
Dry Red Chillies – 4
Asafoetida – a small piece
Mustard Seeds – 1 tsp
Curry Leaves – few
Oil – 2 tsp
Salt as per taste

1. Heat 1 tsp oil in a pan.
2. Fry the red chillies, fenugreek, turmeric and asafoetida for a minute.
3. Remove and grind to a powder.
4. Add salt and ground powder to the mango pieces.
5. Heat the remaining 1 tsp oil in a pan.
6. Fry the mustard seeds and pour it over the mango pieces.
7. Sprinkle chopped curry leaves and keep aside for 5 to 10 minutes.
8. Serve with curd rice.

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