Methi Leaves & Mango Chutney / Chutney Recipe - 24 / #100chutneys

After posting an interesting cabbage & Mango chutney recipe using 3 ingredients, here comes another healthy chutney using methi leaves and mango. After starting chutney series, I am really happy that my family started including more veggies and green leafy veggies which was not liked by them earlier. And absolutely they love the taste too that the regular curries. This tangy and spicy chutney pairs perfectly with hot plain rice and curd rice. The addition of chopped onion and mango to the chutney gives an extra punch but its optional.

Ingredients :

1 Tsp Oil + 2 Tbsp Oil ( I have used Gingelly oil ) 

1/4 Cup Methi leaves 

1/2 Cup Raw Mango pieces

3 - 4 Dry red chillies ( Adjust according to taste bud ) 

2 Tbsp Coconut, grated 

1 Tsp Urad dal 

A pinch of Hing powder 

Few finely chopped onion and raw mango for garnishing

Method :

Heat 1 Tsp oil in a pan and add dry red chillies. 

Fry and remove from the flame. 

Now add methi leaves and grated coconut to the same pan and saute till the raw smell of methi leaves goes off. 

Once done, remove from the flame and cool the sautéed ingredients. 

Add chopped mango in a blender along with red chillis, methi leaves and coconut. 

Grind into fine paste by adding the required amount of salt and water. 

Heat 2 tbsp oil in a pan and add urad dal followed by hing powder. 

Fry until the dal turns light brown colour and add the ground chutney. 

Cook for couple of minutes in a low flame and transfer it to a bowl.

Garnish with chopped onions and mango before serving. 

Serving Options :

Serve with hot plain rice or Curd rice. 

Mango - Cabbage Chutney / 3 Ingredients Chutney / Chutney Recipe - 22 / #100chutneys

The happiness of seeing fresh raw mangoes in the market is priceless. I am sure, mango lovers could relate my happiness. Being mango is one of my favourites, how can I leave it without using it in my chutney series :) So, here comes a tangy and tasty chutney using just 3 ingredients and absolutely healthy too as cabbage is included. Cabbage and green chillies are sautéed and grind into a fine paste by adding fresh raw mango pieces. This yummy chutney pairs perfectly with Idly and Dosa. Adjust the quantity of green chilli according to taste bud and the sourness of mango.

Sharing a few Raw mango recipe which I have posted earlier. Click the below recipe to view the detailed recipe.

Mango Dal Dosa 

Mango Chutney 

Spinach - Mango Dal 

Minty Mango Lemonade 

Ambyachi Dal 

Ingredients :

2 Tsp Oil 
1/2 Cup Cabbage, Finely chopped 
1 Cup Mango pieces, Finely chopped 
2 - 3 Green chillies, chopped ( Adjust according to taste bud ) 
Salt to taste 
Few Coriander leaves for garnishing 

For Thalimpu / Tadka :

1 Tsp Oil 
1/2 Tsp Mustard seeds
A pinch of Hing powder 

Method :

Heat oil in a pan and add green chillies followed by chopped cabbage.

Saute until the raw smell of cabbage goes off.

Once done, remove from the flame and cool the sautéed ingredients.

Now add chopped mango pieces in a blender along with cabbage and green chillies.

Grind into fine paste by adding the required quantity of salt and water.

Transfer the prepared chutney to a bowl and keep aside.

For Tadka, heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add hing powder and remove from the flame.

Add tadka to the prepared chutney and garnish with coriander leaves.

Serve.

Serving Options :

Serve with Idly or Dosa.

Mango - Dates Syrup Milkshake / Summer Specials

Mango milkshake is one of our common breakfast drink during summer season. To make it more healthy and yummy, I have included dates syrup instead of regular sugar. The addition of dates syrup not only gives a beautiful colour, it also enhances the taste of the drink. The preparation is quite easy as the ingredients are just blended together to get a creamy and smooth texture milkshake.

Check out my Co-bloggers page to view more summer special recipes..

Click HERE to view Sujitha Ruban's Blog page.

Click HERE to Shobana Vijay's Blog page.

Ingredients :

1 1/2 Cups Mango Pulp
3 - 4 Tbsp Dates Syrup ( Adjust the quantity according to brand. I have used Ambrosia Date Syrup ) 
1 Cup Milk
Mango Pieces, Chopped for garnishing 

Method :

Add mango pulp in a blender along with dates syrup and milk.

Blend it till the milkshake turns smooth and creamy.

Once done, transfer it to a jug and refrigerate for an hour.

Pour dates syrup in the sides of a serving glass and pour the refrigerated mango milkshake.

Garnish with mango slices and serve chill.

Notes : 

Ice cubes can also be added while preparing the juice.

To make it more creamier and rich, add vanilla or mango flavoured ice-cream while blending.

Mango Pachadi / Ugadi Wishes !

                                                 Ugadi Subhakankshalu to all my friends :)

Mango pachadi is a very famous dish during Ugadi celebration and everyone has their own way of doing it. Even my mom does it in a couple of ways and my mother in law in a different way. Today for pooja, prepared one of my mom's style and as this is a mango season, I will try the remaining methods for sure and post it soon in my blog. This recipe is an easy pachadi with mixed flavors in it.

Ingredients :

2 Raw Mangoes, Medium size 
1/2 Cup Jaggery, grated
1/2 Tsp Salt 
Few Neem flowers

Method :

Peel the skin of mangoes and finely chop them.
 
Add the chopped ones to a pan along with half cup of water and let it cook in a low flame.

Once the mangoes gets cooked, add the grated jaggery along with 1/2 cup of water and neem flowers.

Cook it for another 5 minutes in a low flame till the pachadi gets thick consistency.

Once done, remove from the flame and serve.

Ambyachi Dal

Ambyachi Dal is a Maharastrain recipe, which is prepared using soaked chana dal and raw mango. The dal in this recipe is not cooked, so the soaking time has to be more to avoid digestion problem. Being a Good Food magazine lover, I had bookmarked this recipe long back to try during summer season when mangoes are abundant. This dish is served as a snack during the haldi - kumkum ceremony in the month of chaitra. As there is no cooking involved in this recipe, refrigerate it if not consumed immediately. Grated coconut can also be added in this recipe while including the grated mango. Personally, I loved it with curd rice. The mixture of sour and sweet taste was delicious with curd rice.

Recipe Source : Good Food Magazine

Ingredients :

1 Cup Chana dal / Kadalai parupu 
2 Green chillies, chopped 
1 Tbsp Sugar 
Salt to taste
1 Raw mango, grated
Coriander leaves and Curry leaves for garnishing
1 Tbsp Oil 
1/2 Tsp Mustard seeds
A pinch of Hing powder 
A pinch of Turmeric powder

Method :

Wash and soak the chana dal for 5 - 6 hours.

Drain the soaked dal and blend it with green chillies, sugar and salt to form a coarse paste.

Add the grated mango followed by coriander leaves and curry leaves.

Mix well and keep aside.

Heat oil in a small pan and add mustard seeds.

Once it starts spluttering, add hing and turmeric powder.

Add the seasoning to the ground dal and mix well.

Serve as an accompaniment.

Serving Options :

Serve with rice or roti.

Mango Dal Dosa & Mango Chutney

During childhood days, Tasting Raw mango with Red chilli powder and salt is the only fun during summer holidays. Markets used to be completely filled with varieties of mangoes and gives lovely fresh aroma while stepping in. I never knew that people in AP celebrate Mango festival every year. I was recently invited for a special Mango pooja, where mangoes are kept for pooja along with few recipes like mango rice, mango raas etc... And only after pooja ,distribution of mangoes and Thambulam to all guests, people eat mangoes but nowadays this custom was followed by only few families.  I felt very happy to attend and know about this interesting pooja and ofcourse, enjoyed my mango meal alot :)
Coming to my Today's post....
I love adding twist in my regular food and being its mango season, thought of trying out healthy dal dosa with a twist of adding grated raw mangoes to give a mild tangy taste. Mango chutney is also an easy to prepare recipe which can be served with dosa and personally I loved my leftover chutneys with curd rice.

Are you a Mango Lover?? Then, Try and share your feedback....


Mango Dal Dosa :

• 1/2 Cup Toor Dal
• 1/2 Cup Moong Dal
• 1/2 Cup Chana Dal
• 2 Tbsp Rice
• 1 Cup Raw Mango, grated
• 3 Green chiilies, chopped
• 1 inch Ginger piece
• 3 Tbsp Coconut, Grated
• 1 Onion, Finely Chopped
• 1 Tsp Jeera / Cumin seeds
• A pinch of Hing
• Water, as needed

Mango Chutney :

• 3/4 Cup Coconut, grated
• 1/4 Cup Raw Mango, grated
• 3 Fresh red chillies, chopped
• 1/2 inch Ginger, chopped
• 4 Garlic pods
• 1 Tbsp Oil
• 2 Tbsp Chana Dal
• Salt to taste
• water as needed

Talimpu :

• 1 Tbsp Oil
• 1 Tsp Mustard Seeds
• 1 tsp Urad dal
• Few curry leaves

Method For MANGO DAL DOSA :

• Soak Moong dal, Toor dal, Chana dal and Rice for couple of hours.

• Wash and grind into batter consistency by adding water.

• Grind green chillies and ginger, keep aside.

• Heat oil in a pan and add Jeera followed by chopped onions, hing and curry leaves.

• Saute it for couple of minutes in a low flame and add it to the dal batter.

• Now add green chilli - ginger paste followed by grated mango and grated coconut to the batter.

• Add salt and required amount of water, Mix well.

• Batter should not be too watery or too thick.

• Heat Dosa pan, take batter using ladle and pour it in a tawa and prepare like a small dosa.

• Smear oil and cook it on both sides.

• Once done, Remove and repeat the process for remaining batter.

• Serve hot with chutney.

Mango Chutney :

• Heat 1 tbsp Oil in a pan and add chopped chillies followed by ginger and garlic.

• Fry it for a minute and remove from the flame.

• Add chana dal to the same pan and fry it till the color change.

• Remove and keep aside.

• Add coconut, grated mango, chillies, ginger,garlic, chana dal and salt in a mixer jar.

• Add water and grind to a fine paste.

• Meanwhile, heat 1 tbsp oil in a pan and add mustard seeds.

• Once it starts spluttering, add urad dal followed by curry leaves.

• Add thalimpu to the ground chutney and serve with Dosa.