Menaskai -A Sweet, spicy and tangy mango curry.. All in one..
I am a kind of person who cannot generally eat the same dish again and again. I need change. But there are a couple of dishes that I would not mind eating repeatedly. One such dish is MENASKAI(thats what we say in Kannada) or in simple words a mango curry. This curry is always served in a traditional meal in the functions. But the only problem is the quantity they serve. The quantity is usually too little ..atleast for me..:(
At home whenever my mother used to make this curry, she would make some extra rice. With this curry as an accompaniment to rice you can easily overeat. This curry also goes well along with Phulkas as well as with pooris.
Ingredients:Semi Ripe Mangoes 2 Nos. (the mangoes that i use are the green Kent mangoes that you will find in any grocery store. You need the mangoes to be slightly ripe as well as slightly sour.)Sesame seeds (black or white) 2 tspsFenugreek seeds (Methi) 1/4 tspurad dal 2 tspChanna dal 1 tspRed chillies (Long dried variety called as Badige chillies) 6 nosGrated coconut 1/2 cupJaggery powder 1 1/2 cup ( you may vary it depend upon the sweetness you like)Tamarind - 1 small lemon size (this quantity depends on the sourness of the mangoes. The Kent mangoes that i use are not very sour , hence i need to use this quantity of tamarind)Turmeric powder or haldi - 1 pinchSalt as per taste.
MenaskaiChop the mangoes( do not remove the skin) in to small cubes. Do not make the pieces too small.Heat about a cup of water and cook these mangoes in this water . You can add in the mango seed too. Now add the tamarind pulp ( Soak the tamarind in some hot water for 15 minutes. Then mash it and strain the pulp.) and the jaggery powder. Once it comes to a boil, cook for about 10 minutes .In the mean time fry sesame seeds, urad dal, channa dal, red chillies and the fenugreek seeds with a little oil until the color slightly changes. Remove from heat and let it cool.Grind this mixture with coconut by adding little water to make a fine paste. Keep it aside.When the mangoes have cooked and the jaggery -tamarind syrup has boiled properly , add in turmeric, salt and the ground paste.Adjust the consistency by adding little water. The gravy should have a thick consistency.Boil for 5 minutes and turn of the heat.For the tadka: heat some oil. When the oil is hot , add mustard seeds, urad dal and red chillies. When the mustard seeds start to crackle add the curry leaves. turn off the heat and add the tadka to the gravy.ENJOY!!!
At home whenever my mother used to make this curry, she would make some extra rice. With this curry as an accompaniment to rice you can easily overeat. This curry also goes well along with Phulkas as well as with pooris.
Ingredients:Semi Ripe Mangoes 2 Nos. (the mangoes that i use are the green Kent mangoes that you will find in any grocery store. You need the mangoes to be slightly ripe as well as slightly sour.)Sesame seeds (black or white) 2 tspsFenugreek seeds (Methi) 1/4 tspurad dal 2 tspChanna dal 1 tspRed chillies (Long dried variety called as Badige chillies) 6 nosGrated coconut 1/2 cupJaggery powder 1 1/2 cup ( you may vary it depend upon the sweetness you like)Tamarind - 1 small lemon size (this quantity depends on the sourness of the mangoes. The Kent mangoes that i use are not very sour , hence i need to use this quantity of tamarind)Turmeric powder or haldi - 1 pinchSalt as per taste.
For tadka:
Oil - 3tspmustard seeds 1/2 tspRed chillies 1 (broken into pieces)Curry leaves 3-4urad dal 1/2 tsp
Method:
MenaskaiChop the mangoes( do not remove the skin) in to small cubes. Do not make the pieces too small.Heat about a cup of water and cook these mangoes in this water . You can add in the mango seed too. Now add the tamarind pulp ( Soak the tamarind in some hot water for 15 minutes. Then mash it and strain the pulp.) and the jaggery powder. Once it comes to a boil, cook for about 10 minutes .In the mean time fry sesame seeds, urad dal, channa dal, red chillies and the fenugreek seeds with a little oil until the color slightly changes. Remove from heat and let it cool.Grind this mixture with coconut by adding little water to make a fine paste. Keep it aside.When the mangoes have cooked and the jaggery -tamarind syrup has boiled properly , add in turmeric, salt and the ground paste.Adjust the consistency by adding little water. The gravy should have a thick consistency.Boil for 5 minutes and turn of the heat.For the tadka: heat some oil. When the oil is hot , add mustard seeds, urad dal and red chillies. When the mustard seeds start to crackle add the curry leaves. turn off the heat and add the tadka to the gravy.ENJOY!!!
KUCHMEREDILNEKAHA
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