Happy Mother's Day to all the Mom's
MangoGinger/Mamidiallam/Maa Inji is a very healthy and delicious rhizome.MangoGinger is a plant of the ginger family Zingiberaceae and is closely related to turmeric. These rhizomes smell like raw mango and look like ginger,they have a unique taste.We can make a variety of pickles and chutneys with this MangoGinger(mamidallam).
The recipe I am sharing with you today is similar to Mamidikaya Menthibaddalu.Instead of Mango we are using MangoGinger.We call this as "Mamidallam Menthibaddalu or MangoGinger Pickle".We use roasted mustard and fenugreek powder in this recipe which gives a nice flavor to this pickle.
Let us get into the details of the recipe-------------
Main Ingredients :
-------------------
Mamidallam/MangoGinger..............1cup
Paprika Chilli Powder.....................1/2 cup
Canola Oil......................................1/2cup
Mustard Powder............................2tsp
Methi Powder................................1tsp
Asafoetida/Hing..............................1/2 tsp
Lemon Juice..................................2tbsp/as needed
Salt................................................to taste
Preparation :
--------------
Peel the skin off the mango-ginger and cut it into small pieces.This goes to the CWS-Mustard Seeds Event being guest hosted by me and started by Priya.
Now take a pan and pour the oil in it and place the pan on the stove and heat the oil till it reaches smoking point . Now add the asafoetida/hing to the hot oil and switch off the stove.
When the oil temperature comes down a bit(it should still be little hot) add the chilli powder to the hing oil.
Meanwhile get the Methi/Mustard powder ready.Add 1tsp of methi seeds and 2tsp of mustard seeds to a pan and dry roast them on medium heat till they are done.Let the seeds cool down and then grind it into a fine powder.Methi/Mustard powder is ready.
Now the oil with hing and chilli powder is cooled down.Add the mango-ginger pieces,and methi/mustard powder to the oil and mix it.
Now add the required amount of salt, 2tbsp of lemon juice to the mango-ginger , spice, oil blend and mix it well.The pickle is all done.
This pickle tastes good when served as a side dish with daal rice or can be served with parathas.It can be eaten with hot rice and also as a condiment for yogurt rice.
Note :
--------
1) As the mango-ginger is not sour we have to add lemon juice to the pickle.Leave the pickle out for a day,and next day taste for salt and lemon juice and adjust if needed.
2)Transfer the pickle to a clean bottle and store in the refrigerator as it might spoil if it is kept out(It should be fine when kept out for 2 or 3 days ).
3)I used paprika chilli powder here so it's not spicy.If you are using a spicy/hot chilli powder adjust the amount of chilli powder accordingly.
4)I used less oil in the recipe as by next day salt with the spice in the pickle will leave out some liquid and it will rise the level of oil.
5)This pickle will taste very delicious if you let it rest for 2 days and then use it.
Let us get into the details of the recipe-------------
Main Ingredients :
-------------------
Mamidallam/MangoGinger..............1cup
Paprika Chilli Powder.....................1/2 cup
Canola Oil......................................1/2cup
Mustard Powder............................2tsp
Methi Powder................................1tsp
Asafoetida/Hing..............................1/2 tsp
Lemon Juice..................................2tbsp/as needed
Salt................................................to taste
Preparation :
--------------
Peel the skin off the mango-ginger and cut it into small pieces.This goes to the CWS-Mustard Seeds Event being guest hosted by me and started by Priya.
Now take a pan and pour the oil in it and place the pan on the stove and heat the oil till it reaches smoking point . Now add the asafoetida/hing to the hot oil and switch off the stove.
When the oil temperature comes down a bit(it should still be little hot) add the chilli powder to the hing oil.
Meanwhile get the Methi/Mustard powder ready.Add 1tsp of methi seeds and 2tsp of mustard seeds to a pan and dry roast them on medium heat till they are done.Let the seeds cool down and then grind it into a fine powder.Methi/Mustard powder is ready.
Now the oil with hing and chilli powder is cooled down.Add the mango-ginger pieces,and methi/mustard powder to the oil and mix it.
Now add the required amount of salt, 2tbsp of lemon juice to the mango-ginger , spice, oil blend and mix it well.The pickle is all done.
This pickle tastes good when served as a side dish with daal rice or can be served with parathas.It can be eaten with hot rice and also as a condiment for yogurt rice.
Note :
--------
1) As the mango-ginger is not sour we have to add lemon juice to the pickle.Leave the pickle out for a day,and next day taste for salt and lemon juice and adjust if needed.
2)Transfer the pickle to a clean bottle and store in the refrigerator as it might spoil if it is kept out(It should be fine when kept out for 2 or 3 days ).
3)I used paprika chilli powder here so it's not spicy.If you are using a spicy/hot chilli powder adjust the amount of chilli powder accordingly.
4)I used less oil in the recipe as by next day salt with the spice in the pickle will leave out some liquid and it will rise the level of oil.
5)This pickle will taste very delicious if you let it rest for 2 days and then use it.
This recipe goes to the CWS-Mustard Seeds Event guest hosted by me and started by Priya.
