- Raw Mangoes 2 big ones, thinly sliced into 2 inch long pieces - 3 cups (approx)
- Jaggery/ Bellam, powdered or grated 1/2 kg or 1 lb
- Salt 1/4 cup (or as needed - depends on the sourness of mangoes)
- Turmeric 1 tsp
- Methi Seeds/ Fenugreek seeds, Roasted 1 Tbsp
- Mustard Seeds, Roasted 1 Tbsp
- Red Chilli Powder 2 Tbsp (or more as needed)
- Oil 3 Tbsp (Sesame oil is preferred but I used olive oil)
- Hing 1 tsp (or as needed - depends on the variety of hing used)
- Seasoning (Oil 1/4 cup, Mustard seeds 1 Tbsp, Dry Red Chillies few, Hing 1 tsp)
Method Of Preparation -
- In a big bowl, add the mango slices, salt, turmeric and grated jaggery. Mix them well and keep the bowl covered for 48 hrs. Keep it in a dark corner away from sun light.
- After 48 hrs, there would be lot of liquid in the bowl.
- Squeeze out the liquid into a separate container and spread the squeezed out mango slices onto a plate/ plastic sheet
- Strain the liquid to remove any impurties.
- Sun dry the mango slices and the liquid obtained separately approximately for 2-3 days. The duration depends on the amount of sun exposure. The mango slices need not dry out completely. It is enough if they just wilt.
- Powder the roasted methi seeds and mustard seeds and set aside.
- In a wide mixing bowl, add the sun dried mango slices, the sun dried liquid, mirchi powder, methi seed powder, mustard powder.
- Heat the oil and add hing and mix it in the prepared bellam maagaya mixture.
- Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable.
Please take the time to let us know what you think about this recipe. Your comments will help us to rate those recipes that most people find enjoyable.