Menaskai is a sweet, tangy and spicy mangalorean style ripe mango curry that can be prepared with any tangy vegetable or fruit, based on the seasonal availability... mango, hog plum and pineapple are the most popular ones. Even bittergourd is used many a times. In Udupi this dish is a must in all weddings, upanayana or any function where food is served on plantain leaf and in an order....usually served after the rasam. But the only problem is the quantity they serve is too little ..atleast for me. So at functions its compulsory for me to have a second helping...as I am a big fan of this dish. At home it goes to the extent that after the meal I would stand wondering if I should just maybe lick the bowl clean. Though it is a very simple dish with just a few ingredients … taste wise its an absolute finger licking /lip smacking curry. It is a side dish made from small juicy fibery wild mangoes which are sour with slight sweetness and an unique flavour. Make this dish for your loved ones ...I bet they will surely ask for an extra serving.
Ingredients :
4-5 small ripe wild mangoes
4-5 dry bedagi chillies
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp mustard seeds
1 tsp urad dal
1/4 tsp fenugreek seeds
1 tsp tamarind
2 tblsp grated coconut
small piece jaggery
salt to taste
For seasoning :
1 tblsp coconut oil
1/2 tsp mustard seeds
1 dry red chilli broken
pinch of asafoetida
1 sprig curry leaves
Method :
1. Wash the mangoes well. Peel off the skin and immerse it in a cup of water and nicely squeeze the peels in the water to extract the pulp sticking to the peels. Later discard the peel.
2. Put the squeezed mangoes and the watery pulp together in a vessel. Add 1 more cup of water to it and let cook on a medium flame.
3. In a pan roast red chillies and other whole spices with a little oil on slow flame and keep aside.
4. Roast the grated coconut too.
5. Transfer spices to a blender and grind to a fine powder.
6. To it add the roasted coconut and tamarind with little water and grind to a smooth paste.
7. Add the ground masala paste, jaggery & salt to the boiling mangoes and mix well. Cook for more 5-7 minutes.
8. Adjust the salt & jaggery to your taste.
9. Bring to boil and switch off the flame.
10.For the tempering .. heat coconut oil in a pan, add mustard seeds. When they splutter add asafoetida, red chilli, curry leaves. Saute and immediately pour over the hot mango curry.
11.Remember not to discard the mango seeds ... as it can be dipped again and again into the curry and licked to ones hearts content.
12.Enjoy this succulent dish with friends & family ... the next time you plan for a traditional meal.
Ingredients :
4-5 small ripe wild mangoes
4-5 dry bedagi chillies
1 tsp coriander seeds
1/2 tsp cumin seeds
1 tsp mustard seeds
1 tsp urad dal
1/4 tsp fenugreek seeds
1 tsp tamarind
2 tblsp grated coconut
small piece jaggery
salt to taste
For seasoning :
1 tblsp coconut oil
1/2 tsp mustard seeds
1 dry red chilli broken
pinch of asafoetida
1 sprig curry leaves
Method :
1. Wash the mangoes well. Peel off the skin and immerse it in a cup of water and nicely squeeze the peels in the water to extract the pulp sticking to the peels. Later discard the peel.
2. Put the squeezed mangoes and the watery pulp together in a vessel. Add 1 more cup of water to it and let cook on a medium flame.
3. In a pan roast red chillies and other whole spices with a little oil on slow flame and keep aside.
4. Roast the grated coconut too.
5. Transfer spices to a blender and grind to a fine powder.
6. To it add the roasted coconut and tamarind with little water and grind to a smooth paste.
7. Add the ground masala paste, jaggery & salt to the boiling mangoes and mix well. Cook for more 5-7 minutes.
8. Adjust the salt & jaggery to your taste.
9. Bring to boil and switch off the flame.
10.For the tempering .. heat coconut oil in a pan, add mustard seeds. When they splutter add asafoetida, red chilli, curry leaves. Saute and immediately pour over the hot mango curry.
11.Remember not to discard the mango seeds ... as it can be dipped again and again into the curry and licked to ones hearts content.
12.Enjoy this succulent dish with friends & family ... the next time you plan for a traditional meal.
Comments
Post a Comment