Raw Mango Curry

Pacchi Mamidimkaya Kura

Ingredients :

Raw Mango 1 (medium)
Onion 3 cups (chopped)
Red chilly powder 1/2 tsp
Coriander powder 1/4 tsp
Green chilly 3 (slit)
Urad dal  1 tsp
Dried red chilly 2
Mustard seeds 1/4 tsp
Cumin seeds  1/4 tsp
Curry leaves 7
Garlic pods 4 (crushed)
Turmeric powder 1/4 tsp
Oil   1/2 - 1 tbsp
Salt as per Taste
Cilantro few sprigs

Preparation :

Peel mango and cut into 2 inch size cubical pieces.
chop onion and keep it aside.

Heat oil in a pan, add urad dal, dried red chilly, wait for few secs until changes its colour,
add cumin seeds,mustard seeds, let them splutter and add curry leaves, crushed garlic,
slit green chilly,chopped onion and turmeric powder, stir and let the onion half cooked.

Now add mango pieces, red chilly powder,coriander powder and salt, stir well and
close with lid, let it cook for 15-20  Min's, until mango tenders on low flame.

Switch off the flame and garnish with cilantro.

Serve it with hot rice, roti....etc
Makes 2-3 servings.
It takes 30-35 Min's to prepare.

Kalimikaya Chutney

Ingredients :

Kalimikaya  2 cups
Green chilly 15
Garlic pods  8
Salt as per taste

For Seasoning :

Oil 2 tsp
Dried red chilly 3 (broken)
Urad dal  1 tsp
Cumin seeds 1/4 tsp
Mustard seeds 1/4 tsp
Curry leaves 6
Turmeric powder 2 pinches

Preparation :

Wash  kalimikayalu, green chilly and keep them aside.
 Heat a pan, add few drops of oil and fry green chilly for a couple of Min's, remove and
add kalimikayalu and garlic pods, let them fry for 3-4 Min's and let them cool.

Now grind kalimikayalu, green chilly, garlic pods and salt in to coarse paste and take in to
a bowl .

Seasoning :

Heat oil in a wok, add dried red chilly, let it change the colour then add cumin seeds, mustard seeds,
let them splutter, now add curry leaves and let it done for a min, then add turmeric powder, stir it well
and take on to kalimikaya paste.

Now kalimikaya chutney is done.
Serve it with hot rice and ghee...etc
It takes 15 Min's to prepare.

Note : Kalimikaya chutney is a very rare dish, you will find them in rainy season in India.
           It tastes like raw tamarind, and it is little sticky and spicy (ghatu) after grinding .