ADA MANGAI KOOTAN (DRY MANGO CURRY)

Ada mangai kootan or curry is  made with dried mango, tamarind pulp and sambar powder or roasted masala mentioned in the recipe.  It is  served as a main dish like sambar along with rice.

Ada manga means spiced mango dried in hot sun.    We can make pickle also out of this but the taste will be different. My grandmother used to make this and keep in the bharani.  During the rainy season, she used to make this curry and serve along with hot rice, roasted papad.  We really used to enjoy this.   The ada mangai will remain for about year or two.  So during off season also, you can enjoy.

now the mango season is still on, and the scorching heat, it is time to make this dry mangoes and keep stored for the use in the next year.  the more it becomes old, the more tastier it is. It tastes awesome.



Let us look at the recipe now:


Ingredients:

1.  Handful of dried mango (ada mangai)

Ada Mangai (dried mango)

2.  2-3 red chilli (adjust spice according to your requirement)
3.  2 tbsp raw rice
4.  1 tbsp chana dal
5.  1/4 tsp fenugreek seeds
6.  a small piece of tamarind.
7.  1/4 tsp turmeric powder
8.  1/4 cup tur dal boiled  (optional)  since we are using raw rice and chana dal (thickening agent)
9.  salt (check and add as the mangoes are having salt already)

tempering

1.  1 tsp oil
2.  1tsp mustard seeds
3.  little fenugreek seeds
4.  a pinch of asafoetida
5.  curry leaves

Method:

1.  Soak the dried mango pieces, tamarind  in hot water  separately for half an hour.
2.  Cook the mangoes with turmeric powder till soft
3.  Switch off gas and cool it.
4.  Smash the mango pieces with your hand so that the gravy becomes pulpy little bit.
5.  Extract the pulp of tamarind keep aside.
6.  Mix the sambhar powder or the masala given below in little water and keep aside.
7.  Cook the tamarind pulp, mango pulp till the raw smell of tamarind goes off.
8.  Add the  sambhar powder mix or the masala and bring to a boil.
9.  If you are adding dal, add and boil. The consistency of the gravy should be like sambhar.adjust water accordingly.
10.  Switch off gas.
11.  Temper with the ingredients mentioned under tempering.


Masala:

1.  Dry roast the rice, fenugreek seeds, chana dal  and red chilli, grind to a fine powder.
2.  OR 1 tsp sambhar powder.

How to serve:

serve hot with rice and roasted papad,.

Method: 2

instead of the roasted powder as mentioned above, you can use sambar powder.