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.
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| 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.
