Bunch of Mango recipe

Bunch of Mango recipes:

This is the season to celebrate, plenty of mangoes can be seen in the market. The variety of recipes to enjoy the taste of Mango .Traditional recipes are really trustworthy. It is clever to utilise the seasonal vegetables and to preserve it till next season.

Mango Rice:


Raw Mango Rice


Cooked rice-1 cup

Raw mango -1 medium size

Cumin seeds-1tsp

Curry leaves 2 twig

Pepper 1/2-tsp (optional)

Red chilli-3nos

For Seasoning:

Oil-2 tbsp

Mustard seeds-1 tsp

Channa dal-1 tsp

Cashew or Peanut -2 tsp

Method to prepare:

1. Peel the skin of raw mango and cut into pieces, grind along with cumin seeds, dry red chillies peppercorns and Salt. (coarse grind)

2. Heat 2 tbsp of oil in a wide pan season with the above-mentioned ingredients” For seasoning” add curry leaves and 1 split green chilli.

3. Add coarse ground paste and salt 1 tsp, saute well in medium flame until raw smell changes.

4. Add cooked rice and mix well garnish with chopped coriander leaves .

Serve with chips or Papad

Mango Thokku / Pickle:



Mango Thokku
Mango Thokku


Mango Thokku or pickle has a heavenly taste with curd rice, nothing can be compared is the well-known fact. Mouth watering is the suitable word to describe the taste of this mango thokku. During mango season, we make pickles is our traditional practice. Mango pickles loved by all age people moreover, children will eat food by themselves without feeding.

Ingredients to prepare:

Mango-2 or 250 gms

Chilli- powder-2 tbsp

Methi powder-1 1/2 tsp

(brown roast 1 tsp of  methi seeds in a hot dry pan and powder it)

Salt-1 tbsp

Grated Jaggery-1 1 /2 tsp (to balance the taste)

Turmeric powder-1/4 tsp

Mustard seeds-1 1/2 tsp

Curry leaves-1 twig

Assafoetida-1/2 tsp

Sesame Oil-50 ml or 4 tbsp

Method to prepare:

1.Wash and wipe mangoes with a clean towel.

2.Peel skin and grate it.

3.Heat oil in a pan, splutter mustard seeds, add asafoetida and curry leaves .

4.Now add grated mangoes saute for 3 minutes.

5.Add turmeric powder, methi powder, and chilli powder and cook for few minutes until it leaves oil on its sides.

6. Add grated jaggery and mix well, allow it to cool and store it in a clean container.

Mango Dal:


Mango Dal
Mango Dal

Finger licking taste of this mango dal is very simple and easy to prepare. Excellent combination with plain cooked rice or roti, No wonder tastes heavenly with these two simple dishes.

Ingredients to prepare: Serves 4 people

Mango-1 small

Toor dal cooked-1 cup

Onion-1 medium

Tomato-1 small

Green chillies-5 to 8

Curry leaves-1 twig

Turmeric powder-1/4 tsp

Salt 1 tsp

To temper:

Oil- 2 tsp

Mustard seeds-1/2 tsp

Hing assafoetida-1/4 tsp

Cumin seeds-1/4 tsp

Method to prepare:

Cook fist full of dal for 3 whistles.

Wash and cut the mango into small cubes.

Cut onion green chillies and tomato.

Heat pan with oil and temper it with above-mentioned ingredients.

Saute onion, green chillies and the mango, saute till the mango gets soft cooked.

Add tomato, saute for a while, mix salt and turmeric powder and sprinkle some water, now add cooked dal and allow it to boil for 3 more minutes.


Boil all the above ingredients add cooked dal and season it.

Garnish with chopped coriander leaves.

Serve this aromatic flavourful mango dal with plain cooked rice or roti.


Boil dal separately and other vegetables, and season it.

Peanut Salad:




Mango-1 small

Peanut boiled- 1 cup

Onion 1 chopped

Cucumber-1 long


Green chillies or sauce few drops

Salt-1/4 tsp

Healthy salad with firm mango, fresh tomato, boiled peanuts, and cucumber, onion is optional, preparation method is very simple. Boil ground nut or corn  as you prefer, wash and cube cut all vegetables, sprinkle some salt and add few drops of  green chilli sauce, garnish with finely chopped coriander leaves.

Mouth-watering salad can be eaten as snack time munch.

Mango Pachadi:



Manga pachadi prepare:Method to prepare:

Raw mango-2

Jaggery-1/2 cup powdered

Salt a pinch

Neem flower- few

To Temper:

Oil or Ghee-1 tsp

Mustard seed-1/2 tsp

Dry red chilli-1

Curry leaves-1 twig

Method to prepare:

Wash and cube cut mango with the skin and the inner part.

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Boil 1/2 cup of water and cook cut mango cubes, once it is done ( it takes very less time to get cooked) add salt and jaggery powder.

Allow it to boil for 3  more minutes, now add neem leaf.

It is time to season it, temper it with above-mentioned ingredients, add curry leaves drop into the mixture, mix well and serve.

Mavathal kuzhambu:


Ma (Mango)vathal, Kathiri( Brinjal) Vathal, Avarai Vathal, Cluster beans (Kothavarai )Vathal and many more…Vathal Kuzhambu is an authentic South Indian speciality.Many varieties are made with these vathals, Mandi with( Rice drained water)Puli Kuzhambu hot and spicy ,Thanni Kuzhambu mild and diluted, paruppu Kuzhambu.Vathals are nothing but sun dried vegetables prepared during the season and stored for year-long usage.

Maa Vathal may also be used in combination with Pasippayaru (whole green moong ) or Thattapayiru (cow peas)to make Kuzhambu.

Mango vathal-7 nos washed and soaked for 20 minutes

Toor dal 2 tbsp boiled

Tomato-1 no chopped

Onion chopped-1

Turmeric powder-1/4 tsp

Sambar masala powder-1 tsp

Salt-1 tsp

For seasoning:


Mustard seeds-1/2 tsp

cumin seeds-1/4 tsp

Asafoetida-2 pinch

Curry leaves-1 twig

Method to prepare:

Add soaked Mango Vathal, Onion, and chopped tomatoes cook for a whistle along with cooked Toor dal.

After the steam released add Turmeric powder,Sambar masala powder, hing and Salt to it allow it to boil for 3 minutes’

Season it with the above-mentioned ingredients add finely chopped the onion and curry leaves .

Mango Vathal:



Ingredients to prepare:

Raw mango -5

Rock salt-2 tbsp powdered

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Step-1: Wash Mangoes wipe with the clean cloth.

Step-2: Cut mangoes into lengthwise along with the seeds or (seeds separately and flesh as you prefer )

Step-3: Powder the rock salt and mix it well with the cut mangoes, leave it for a night.

Step-4:Next day spread a clean cloth in direct sunlight, spread salted mangoes leaving some space around, do the same for 3 to 4 days.

step-5: On the fourth-day transfer from cloth to a wide plate or solagu, let it bone dry for 3 more days,store it in a clean jar.

This can be used for a year, without refrigeration.

Vathal Mandi:




Mixed vegetable and Vendaikkai,Kathirikkai(ladies finger,Brinjal) Mandi:

The main difference in this dish to the other dishes is that, Instead of water we use ‘Arisi Mandi’ the water we get while washing rice for making the gravy is the special ingredient. It is this water which gives so much taste to the gravy. If we prepare this dish on days when we soak rice for idly we can get thick mandi. we use green chillies instead of chilli powder for the hot taste.Here I prepare with Vendakkai and Brinjal in this picture. This same recipe can be followed to make vathal Mandi but should reduce the amount of tamarind.DSC08759

For taking the water, just wash rice once, pour out the water and soak the rice in two cups of water for 5 minutes then drain the water filter it and keep aside.(I used just the water taken from 4 cups of rice)

Brinjal-1/4 Kilo
Potato-2 nos
Avaraikkai (Broad beans or Hyacinth) -100 gms

Raw Banana-1Drumstick -1 Small onion-100gms

Drumstick -1 Small onion-100gms
Garlic flakes-5 Green Chillies-10
Chenna boiled 1/2 cup ( if preferred)
Mango small or Mango Vathal ( few pieces dried)
1/4 Cup tamarind paste (lemon sized tamarind to make paste)
1 1/2 Cup raw rice water (Rice rinsed water filtered )

Green Curry leaves
1/2 tsp Mustard seeds 1/2 Cup water
Salt to taste
Oil for frying

vegetable for mandi

Note: You can use only Ladies finger and channa also instead of collecting all vegetables.
Add 1/2 cup water to the tamarind paste.
• Wash all the vegetables and cut it into small pieces.
• Chop the onions and garlic.
• Slit green chillies.
• Heat the oil.
• Fry all the cut vegetable pieces.
• Mix chopped onions, garlic and green chillies and tomato.
• Add rice water, tamarind paste , water, salt.
• Boil till the mixture turns thick.
• Finally, Heat the oil again and add mustard seeds and curry
• Mix it well.
Can eat with curd rice, Rasam and good with Idlies too.
• Vegetable Mandi is ready.

Green Mango Chutney:

Wonderful and lip smacking taste with the combination of idli Dosa and plain cooked rice.


Method to Prepare:

Wonderful combination with idli Dosa and plain cooked rice.


Mango 1 small

Ginger-1 inch

Green chilli-5 nos

Salt-1 /2 tsp

Coconut grated-2 to 3 tbsp

Urad dal-1 tbsp

Mustard-1/2 tsp

Curry leaves-2 to 3 twigs herbs can be curry leaves or Coriander leaves and Pudina as you prefer.


Wash and peel Mango and Ginger, cut into small pieces.

Heat pan with 2 tsp of oil-temper with mustard and urad dal.

Add Ginger, Green chillies and cut mango pieces.

Saute until the mango cooks soft now add salt and herbs of your choice, saute for a while and switch off.

Allow it to cool and grind to a coarse paste by adding a little water.


Pacha Milagai (Green chilli)Thokku

Pacha Milagai (green chilli) Thokku:

Extremely mouthwatering and tongue tickling green chilli thokku , wonderful combination with plain cooked rice or with any rice based main dishes.Green chilli thokku is a spicy and tangy side dish, can be stored in air tight container for 6 months.We have seen farmers used to eat green chillies with cooked rice and shallots,this helps in many ways, it has natural source of iron and vitamin C.This traditional method of thokku is very easy to prepare, Green chillies are common in Indian kitchen. No specific ingredients are necessary to procure. In olden days our ancestors used to pound the measured ingredients which gives the original taste of green chilli, now we can course grind in mixi to get the related taste of out ancestral method.


Pacha Milagai Thokku
Pacha Milagai Thokku

Know the fact on Green chillies:

Most average Indians are into the habit of eating green chillies. The health benefits of chilli peppers are present even in these common chillies that you have with your food. There are many health benefits of Indian green chillies that we are not aware of it. That is why it is said that eating green chillies is always better than adding red chilli powder to the food.

Indian green chillies are rich sources of Vitamin C. You might have noticed that having chillies helps you open up your blocked nostrils. The Vitamin C in green chillies strengthens your natural immunity to diseases.

Green chilli peppers are also rich in Vitamin E that is essential for producing certain natural skin oils. So, having spicy food can actually give you good skin.

Men should eat chillies because they are prone to prostate cancer. Scientific research suggests that eating green chillies can keep prostate problems at bay.

Diabetic can benefit from having these common Indian spices. Green chillies can balance the blood sugar levels. That does not mean you gorge on sweets and then have chillies.

Green chillies have plenty of dietary fibres. Contrary to common conceptions, eating chillies actually help you digest your food faster.

Chillies release endorphins into the brain that helps to keep your mood upbeat. So if you feel happy and joyous after having spicy food, then it is not a coincidence.

Green chillies have anti-bacterial properties. These anti-bacterial properties help to keep infections at bay. This is especially true for skin infections.

Green chillies are healthy for Indian women as well as for those who are prone to iron deficiency. Green chillies are a natural source of iron.

All the good things that you get from the chillies come at the cost of no calories. Chillies have zero calories and thus you can have them even when you are on a diet to lose weight.

Ingredients to prepare:

Green chilli-50 grms

Coriander leaves-2 stalks

Lemon juice-2 tsp optional, Note: Increase tamarind juice in case not using lemon juice.

Tamarind extract-1 tbsp

Jaggery-1 1/2 tsp

Salt-1 heap tsp

Oil-2 tbsp

Mustard seeds-1 tsp

Cumin seeds-1/4 tsp


Method to follow:

1. Heat 1 tsp of oil and saute green chillies for a minute, add coriander leaves turn and switch off flame.



2. Coarse grind or pound sauted green chilli,salt,jaggery,tamarind extract and coriander leaves.


3.In a wide pan heat remaining oil and season with mustard seeds and cumin seeds, add ground paste to it.


4. Saute until the moisture evaporates, add lemon juice and switch off flame.


5. Allow it to cool and store it in a air tight container.


It will be spicy on the first day you prepared, do not worry,the next day it will absorb and blend with other added ingredients to give balanced taste.

Above method step 1 can be skipped and follow step-2, grind without sautéing and cook finally.

Malli thokku

Malli Thokku:

Coriander leaves thokku is an aromatic, pleasurable dish, good combination with many dishes like idli, dosa, and plain cooked rice, etc…This can be stored fresh for 3 to 5 days without spoilage.

Supporting dish for all main course and to pack for a picnic.

Malli thokku
Malli thokku

Health benefits of coriander:

Coriander has multiple health benefits,

Coriander has multiple health benefits. Coriander or cilantro is a wonderful source of dietary fiber, manganese, iron, and magnesium as well. In addition, coriander leaves are rich in Vitamin C, Vitamin K, and protein. They also contain small amounts of calcium, phosphorous, potassium, thiamin, niacin and carotene.

2. Very good food for the digestive system, coriander promotes liver functions and bowel movements.

3. Coriander is good for diabetes patients. It can stimulate insulin secretion and lower blood sugar levels.

4. Vitamin K in it is good for the treatment of Alzheimer’s disease.

5. The fat-soluble vitamin and antioxidant- Vitamin A, protects from lung and cavity cancers.

6. Coriander contains anti-inflammatory properties. This is why it is good against inflammatory diseases such as arthritis.

7. Coriander’s antiseptic properties help to cure mouth ulcer.

8. Coriander is good for the eyes. Antioxidants in coriander prevent eye diseases. It’s a good remedy in the treatment of conjunctivitis.

9. Coriander seeds are especially good for the menstrual flow.

10. It’s a very good herb to promote the nervous system. It can stimulate the memory.

11. Coriander helps those suffering from anemia, it contains high amounts of iron, which is essential for curing anemia.

Source: http://timesofindia.indiatimes.com


Coriander leaves(cilantro)-2 bunch

Oil-2 tsp

Mustard seeds-1 tsp

Red chilli-3 to 4 nos

Channa dal-1 tbsp

Urad dal-1 tbsp

Salt-1/2 tsp

Tamarind-small amount

Fresh garlic-3 pods

Method to prepare:

Heat pan with 2 tsp of oil season with all above ingredients.

wash and clean coriander, add to the seasoned ingredients saute for a while.

Add Salt and tamarind stir well allow it to cool.


Grind the sauteed ingredients without adding water finally, add skin peeled garlic and grind a second or 2.

Season it with mustard and curry leaves if you prefer.




Lemon pickle

Lemon pickle : diet lemon pickle

Lemon pickle
Lemon pickle

Traditional lemon pickle is very special in every house, in olden days our ancestors preserve lemon for about 6 months to one year, without oil or spices in it.This is  used not only as a pickle and as medicine for vomiting sensation and indigestion,a bit of this pickle with  kanji is suppose to give as a mild food for fever and easy digestion.  This lemon pickle with neeraharam( rice preserved water) and diluted butter milk with little mashed lemon pickle is best during this summer season.They work beautifully preserved this way.It has wonderful aroma which makes our intake more.

I learnt this method of making lemon pickle from my mother- in- law,she always prefer this pickle with curd rice, excellent combination. Whenever you feel to have it spicy, take a portion from it and mix with some chilli powder,roasted methi or mustard powder and season it with sesame oil mustard seeds,hing and curry leaves.

Follow this simple method of making lemon pickle and utilize the benefits through out the year.


Lemon pickle
Lemon pickle 

Ingredients to prepare:

Lemon 1/2 kg or 6 to 8 numbers

Kosher salt (crystal salt)-1/2 cup

Method to prepare:

1.Powder the crystal salt measured.

2.Put 2 tablespoons of kosher salt at the bottom of your canning jar.

3.Rinse and scrub clean the lemons. With each lemon, cut off any stems. Cut off 1/2-inch from the tip of the lemons. Cut the lemons lengthwise in half, but keep the lemon attached at the base, do not cut all the way through. Then make another cut the same way, as if you were cutting the lemons into quarters, but not all the way through.As shown in the picture.

4.Stuff the powdered salt in to it as much as you can,carefully.

5.keep it in the direct sunlight for 3 to 4 days by covering the mouth of the jar by thin white cloth.

6.Juice from the lemon will coagulates with the salt added, to get soaked perfectly.

7.It becomes soft in due coarse time.

Ready to serve in 25 to 30 days.



Red Chilli Thokku

Red Chilli Thokku (Milagai Thokku):Spicy treat my grandmothers recipe,I learnt from my mother to share with you.

Red Chilli Thokku
Red Chilli Thokku

Red chilli Thokku is my grand mothers favourite recipe, My father likes strong and fiery taste of this thokku with the combination of hot Idly and gingelly oil or ghee.

Are you bored with  regular Idly Podi!!!! Alternatively try this tongue tickling taste of Red chilli Thokku with the above combination. Flavour of Garlic enhances the desire of eating more.I used to make this fresh,whenever I feel to have this piquant taste of it,of course!!!!! it can be prepared in 2 to 3 minutes.

Ingredients :This measurement is sufficient to serve,10 to 15 idlies.


Red chilli-15 nos

Garlic cloves-5 to 6 medium size pods

Salt1/2 tsp

Method to follow:

In a pan,add 1/2 tsp of oil,add red chilli and fry golden red.

Grind coarsely with the garlic and salt that’s it……

Serve with hot Idly or Dosa with Oil or ghee.

This can be stored in a clean dry container for 10 to 15 days.

Note:If you don’t like the raw smell of Garlic you can fry slightly before you switch off the flame.


Instant Green apple Pickle

Instant Green Apple Pickle:

Variety of Pickles has become necessary nowadays, takes its own place in our dining table ,which calm down our angry while hungry,matches with rice and roti.I tried this recipe It came out well,same as we do for Instant mango pickle.


Green Apple Pickle
Google Image



Green Apple sour variety-2 nos

Salt 1/2 tsp

Methi powder-1/2 tsp

Chilli powder-1 tsp

To Temper:

Oil seasame oil-2 tbsp

Mustard-1/2 tsp

Curry leaves-1 twig

Asafoetida-1/4 tsp

Method to prepare:

Wash and wipe with clean cloth cut into small pieces as we do for Mango pickle.

Heat pan with oil temper with above “to Temper Ingredients”.

In low flame Add asafoetida ,Curry leaves,Roasted methi seeds powder,Salt,Chilli powder stir a second and switch off stove.

Add chopped Apple stir well,do not cook apple.

Green Apple pickle is ready to serve with rice and Roti.

Store in refrigerator for 4 to 5 days.