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Sunday, May 31, 2009

UPPUMANGA/PACHAMANGA (PICKLE)


THIS PICKLE IS A DIFFERENT ONE AS THE NAME SUGGESTS IT IS “UPPU MANGA “BECAUSE IT HAS NO MIRCHI POWDER IN THE MAKING. MAY BE BECAUSE IT LOOKS GREENISH, IT IS ALSO CALLED PACHA MANGA.
USUALLY THIS VARIETY IS PREPARED IN LESS QUANTITY WHEN COMPARED TO OTHER VARIETIES.
IT GOES VERY WELL WITH CURD RICE AS AN ACCOMPANIMENT. AND BEST TASTES EVEN WHEN HAD WITH HOT RICE AND GHEE LIKE ANY OTHER PICKLE. THE MAIN INGREDIENT IT HAS FOR ITS TASTE IS THILL/ELLU/SEASAME SEEDS WHICH IS GOOD IN IRON  CALCIUM CONTENT.ALSO GIVES THE TANGY TASTE TO THE PICKLE ALONG WITH THE MUSTARD POWDER.
ALL THE PREPARATION FOR THE PICKLE SHOULD ALSO BE FOLLOWED  FOR THIS.
THE BELOW MENTIONED INGREDIENTS SHOULD BE KEPT READY.
WHITE THILL SHOULD BE CLEANED AND ROASTED IN HOT KADAI TILL THEY SPLUTTER AND GOOD AROMA COMES. COOL AND POWDER THE THILL. ALSO MUSTARD SEEDS SHOULD BE POWDERED ALONG WITH SALT AND KEPT READY. METHI POWDER,LG POWDER SHOULD BE MADE AND KEPT READY. WIPE THE CUT MANGOES AND KEEP READY.















THE MEASURES GIVEN BELOW ARE FOR 5 (FIVE)  MEDIUM SIZE MANGOES.

MANGOES           5 NOS

MUSTARD POWDER     125 GRMS

SALT         150 GRMS

THILL      200 GRMS

METHI POWDER    2 TSP

LG POWDER   1 TSP

THIL OIL    200 ML

IN A BOWL COMBINE MUSTARD AND SALT POWDER, THIL POWDER,METHI POWDER, LG POWDER AND MIX WELL. ADD 3/4 OF OIL AND MIX. ADD THE MANGO PIECES HANDFUL AT A TIME MIX WELL COATING ALL THE PIECES AND THEN PUT THEM IN JADI AFTER POURING LITTLE OIL IN BOTTOM OF THE JADI. REPEAT THE PROCESS TILL ALL THE PIECES ARE FINISHED. POUR THE REMAINING OIL ON THE TOP AND CLOSE WITH LID . TIE A CLOTH AND PLACE THE JADI IN DRY PLACE. ON THIRD DAY GIVE A STIR TO THE PICKLE USING WOODEN LADDLE THEN CLOSE AND TIE CLOTH AND  KEEP THE JADI BACK. TWO MORE TIMES THE PICKLE CAN BE MIXED WITH WOODEN LADDLE AND CAN BE USED AFTER THAT.

NOTE: The measure given for salt can be reduced since this pickle do not contain chili powder. The size of the mango and also its sourness has to be considered while adding salt. Initially the pickle tastes salty and as the mango gets soft the taste changes. It is best prefered as accompaniment for curd rice.

2 comments:

  1. Hi Subha,
    Hope you are enjoying vella manga (oorugai)
    Thanks for the comments.Try this dondakai
    instant pickle. We call it kovakai in tamil.
    Hope you also remember the thuvail which I
    used to make the way they do in my in-law's
    place in Nellore.That has udith dal,methi seeds
    red chillies and also green chillies and tamarind paste in it.Prepared like any other
    thuvail after frying pieces of dondakai too.
    Try this and let me know.

    ReplyDelete