శశి రేఖ వంటిల్లు
.
  • Home
  • Recipes
    • Beverages/Smoothies
    • Breads / Roti
    • Breakfast
    • Chutneys
    • Curries
    • Diabetic recipes
    • Dals / Lentils
    • Garden
    • Gluten Free
    • Festival Special
    • Homemade /Natural/DIY
    • Home Remedies
    • Misselaneous
    • Rasam /Pulusu
    • Raitas/Yogurt Recipes
    • Raw Food
    • Rice Varieties
    • Salads /Soups
    • Snacks
    • Sweets
    • Vegan
    • Weight loss
  • About
    • Disclaimer
    • Hippocrates
    • Recipes List
    • Three Factors to Sickness
    • Anatomy of Breast Cancer
  • Health Knowledge
  • Foundations to Health
    • Toxins-Digestion-Disease >
      • Ten Contaminants
      • Digestion
      • Healthy Food Profile
      • Unhealthy Food Profile
      • Healthy Digestion
      • Unhealthy Food Digestion
      • Undigested Food Digestion
      • Toxins Digestion
      • Compromized Digestion
  • Sasi Rekha's Kitchen and more Telugu
  • Blog
  • Contact
  • Curries
  • Majjiga Pulusu with Purslane/Gangavalli
  • Contact
  • Toxins-Digestion-Disease

Menthi Baddalu-Instant Mango Pickle

6/14/2015

0 Comments

 
Menthi Baddalu is an instant mango pickle with a few ingredients. Fenugreek seeds, mustard seeds and hing/asafoetida bring a wonderful taste and flavor to this pickle.
Ingredients
1 small mango-It is ok if the mango turned little color as long as it is sour.
about 1/4 cup of fenugreek seeds
about 1/4 cup of mustard seeds
about 20 red chilies
1/8 tsp or 2 big pinches of hing/asafoetida
5-6 tbsp of sesame oil
Preparation
Wash and wipe off the mango. Cut into small pieces and keep aside.

Procedure
Take 2-3 tbsp of oil in a pan and heat it on medium flame. When the oil is hot add fenugreek seeds and mustard seeds. Keep stirring. Add red chillies also and fry them all until fenugreek seeds turn light red. Turn off the stove.
Let them cool down.
You may dry roast fenugreek seeds and mustard seeds. And just fry red chillies in oil.

When they are cold, grind them into a powder. Take the powder in a bowl and add the mango pieces. Mix them well. Now in the same pan that you fried spices, take 2-3 tbsp of oil and heat it up on medium. When the oil is hot add hing/asafoetida and turn off the stove. Pour this oil on the mango pickle and mix it well. Store it in a clean, dry bottle. You can eat with rice after 2-3 hours. If you wait for 2-3 days, the bitterness from fenugreek seeds will go away and tastes really great.
0 Comments

    Author

    Write something about yourself. No need to be fancy, just an overview.

    Recipe categories 
    Beverages
    Breads
    Breakfast
    Chutney/Pickle
    Curries
    Dals/Lentils
    Diabetic
    Festival
    Garden
    Gluten free
    Homemade
    Miscellaneous
    Natural/ DIY
    Raitas
    Rasam/Pulusu
    Raw food
    Rice varieties
    Snacks & Chats
    Soups & Salads
    Sweets
    Vegan
    Weight loss

    Categories

    All

    RSS Feed

                                                                      सर्वे  जनाःसुखिनोभवन्तु | May all people be healthy and   happy.
                                          "Disease is  a   consequence of environmental factors, diet and  living habits"