Azeem-O-Shaan Shahenshah
Furwa rawa hamesha hamesha salamat rahe
Tere ho kya bayain
Tu shaan-e-Keralistan
Keralistan teri jaan
Tu Jaan-e-Keralistan
Marhaba Hooo oo Marhaba........................................
Are you like this?? Just chill,chill just chill...Well,you remember the above Bollywood song from Jodha-Akbar right ?? That song from the movie was all about welcoming and praising the King Akbar,one of the greatest Mughal emperor of India once upon a time. However,here I am dedicating this beautiful song to the king of kings of pickles from God's own country,Kerala ,royally not necessarily but loyally to the natives of Kerala famously called , "Kadumanga Achar".
The biggest feast of Kerala,"Sadya" which comprises of 11-25 vegetarian dishes,is considered incomplete without this very pickle . Almost every house in Kerala gets ready to celebrate the main festivals like Onam,Vishu etc which comprises of Sadya by making this pickle ahead of time . But the good thing about this pickle is that it can be prepared instantly and savored but just like wine,more days or months it is stored in advance,more it becomes flavorful and then it imparts the exact kick and spiciness required to make the Sadya more delectable and eventually aids in complete digestion there by. Call it one of the fave kid of the Sadya and all you need is a simple touch and lick with the finger tip ...that will even take care of the over sweetness of the dessert served at the end of the Sadya ,thereby gracing with the perfect finishing touch to the big feast....but it is not just Sadya,it can be prepared anytime and one of the most favorite pickle of any Keralite...and the best thing about it is it's simplicity....simple and quick to make and quick to finish as well.....It is best enjoyed with steamed rice and curry or side dishes or with Kanji/rice gruel...but then that is completely as YOU wish....you won't regret it whatsoever....
Whenever I go to India,mom would pack me a big packet of this pickle and though I am not a big pickle lover , this one I like a lot but my hubby he simply loves a lot ..so ,it is gone within no time and
.But who is gonna listen to this crazy blah blah gal ?:-\So,when it was over I had no choice but to learn it from my dear mother ...though initially it didn't work out ,third time it was indeed a charm..Yayyyy...
Kadumanga Achaar
Unripe Mango,unpeeled and small cubed pieces - 4 cups
Red Chilly powder - 4-5 tablespoons
Turmeric powder - 1/4 teaspoon
Salt - As needed
Fenugreek powder - 3/4 teaspoon
Asafoetida powder - 1/4 teaspoon
Gingely Oil/Sesame oil - 4-5 tablespoons
Vinegar- 5-10 tablespoons (optional)
Curry leaves - a bunch (Optional)
Mustard seeds - 1-2 teaspoons
Method:
- Add 1-2 tablespoons of salt to the small cubed mango pieces,mix well and keep it over night in a bowl or bottle.
- Next day,heat oil in a pan.Splutter mustard seeds.
- Add curry leaves.Saute a second.
- Now add chilli powder,turmeric powder.Saute a minute without burning it on low flame.
- Add the mango pieces to it.Saute and mix everything well.
- To this add the vinegar,on high flame let it boil.
- Once it reaches the boiling point,switch off the flame.
- Now add the fenugreek powder and asafoetida powder to it and mix well.
- Taste test the salt.
- Let it cool and then transfer it into a clean and dry bottle and store it ari tight.
- Use mangoes that are sour in taste and then omit or add vinegar accordingly.
- Gingely oil is the recommended oil for best flavor otherwise use any.
- Can be served instantly but it will taste better after two days or more and then once opened,keep it refrigerated and always use dry spoons otherwise it'll get fungus and get spoiled soon.
- If you want to add more oil after you pickled it already,then boil the oil,cool and then pour. It will even keep it fungus free thereafter.
- Adjust the chilli as per your spice preference taste wise.
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| Taste it and let me know if the salt is ok ?:P..hehe... |
Eat,Love,Live well,
