UPPU MANGAI ARACHUKALAKI ( AZHUGU MANGAI,SALTED MANGO) /CHUTNEY)

Uppu mangai,salted mango or azhugu mangai means raw tender mangoes are preserved in salt water.  When the mango becomes very soft and changed its colour to a light yellowish brown colour and able to smash it with hands, at that time it is removed from the Bharani (jar).  This is the old practice my mother used to follow which I am also following. 

Arachukalakki is a side dish served with molagootal, dal rice etc.  It means with little coconut and green chilli, this uppu mangai or raw mango or yam etc. are used to grind to a fine paste or coarse paste,in case of raw mango.

UPPU MANGAI, SALTED MANGO, AZHUGU MANGAI

To be frank with you, I am tracing  all the old  grandma recipes forgotten for the past 40 years of my life in Mumbai.  Whenever iIsee some age  old recipes,  (old is gold) I never miss the chance of tasting it, wherever it may be.

Today when I made mix sprouts dosa (you can make adai also), I was wondering what to make as accompaniment.  Since we are strictly on diet, consuming coconut is restricted hence I cannot make coconut chutney. 

I saw the bottle of mangoes lying in front of me, I said, why not make this today.  Here i am sharing with you this age old recipe with you so that you will also enjoy the same.

Preparation time:10-15 minutes

serves: 3-4

Ingredients:

2 mangoes (uppu mangai)

2 green chilly
2 tbsp grated coconut (optional)

2 tbsp fresh curd.

½ cup grated coconut (optional) here i have not used.

Salt to check and add as we are using salted mango.

Tempering:

1 tsp oil

½ tsp mustard seeds

2-3 broken red chilli pcs

Curry leaves

A pinch of asafoetida.

Method:

1.  If the mangoes are not soft enough to crush with your fingers, chop them.

2.  Add in the mixer the mangoes, green chilli, coconut if your are using, grind to a smooth paste.
3.  Add the curd and pulse it for a minute.

4.  Check the salt and add if necessary.  Since the mango has absorbed salt, you may have to use very little or may not required also.

Temper with the ingredients mentioned above.

How to serve:

Serve with dosa, Upma kozhukkattai or with rice as accompaniment for molagootal.

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see the link:   mix-sprouts-dosaadai.html

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uppu-mangai-arachukalaki-azhugu.html
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for chaats

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