ADA MANGAI is a spicy dried mango pieces stored for years together i.e. a year or two. My grand mother is from Palakkad and we had a house there the village called Pallanchathanur.
During Mango season, my grand mother makes this ada mangai and we used to go to the back yard to put them for drying. We used to make ada mangai kootan or curry which is served with hot rice and roasted papad.
You can either cut the mangoes in pieces or cut both the sides of the mangoes and apply salt and chilli powder and dry them. This year shall try to make with the whole mango and upload photo.
You must select the mangoes which are sour in taste. Wash and cut the same into pieces.
Add salt and little turmeric powder, red chilli powder. keep for a day. Next day you can see that little water has oozed out in it. Take out the mango pieces and dry it in the hot sun.
Evening bring back from the terrace and put it back in the salt water. Again remove it in the morning and keep for drying. Repeat the process till the salt water gets over.
Once it is dried fully, store it in the airtight container and whenever you want you can use it. remember, the more it becomes old, the more tastier the curry.
Hope you will enjoy this forgotten recipe.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE WELCOME.
During Mango season, my grand mother makes this ada mangai and we used to go to the back yard to put them for drying. We used to make ada mangai kootan or curry which is served with hot rice and roasted papad.
You can either cut the mangoes in pieces or cut both the sides of the mangoes and apply salt and chilli powder and dry them. This year shall try to make with the whole mango and upload photo.
You must select the mangoes which are sour in taste. Wash and cut the same into pieces.
Add salt and little turmeric powder, red chilli powder. keep for a day. Next day you can see that little water has oozed out in it. Take out the mango pieces and dry it in the hot sun.
Evening bring back from the terrace and put it back in the salt water. Again remove it in the morning and keep for drying. Repeat the process till the salt water gets over.
Once it is dried fully, store it in the airtight container and whenever you want you can use it. remember, the more it becomes old, the more tastier the curry.
Hope you will enjoy this forgotten recipe.
THANKS FOR VISITING THE BLOG. YOUR SUGGESTIONS ARE WELCOME.