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Main Course

Uppumanga Aviyal

Tasty aviyal made from raw mangoes kept in brine (in jars) for long time.

Ingredientsfor 4 servings

3 nos Raw mangoes in brine big
1 cup Coconut — grated
1 nos Small onion Kunjull
Cumin seeds A pinch of 2 or 3 (Jeerakam)
1/2 tsp Red chilly powder
1/2 tsp Turmeric powder
1 - Coconut oil
Curry leaves A, a few
Water, to taste

Preparation

Step 1
Get the mangoes from the jar and wash them well with water.
Step 2
Cut them into small pieces (like cutting for aviyal).
Step 3
Grind together coconut, small onions, cumin seeds, chilly powder and turmeric powder into a coarse form.
Step 4
Put the cut mangoes into the ground mixture in a boiling vessel.
Step 5
Add curry leaves and mix it well with little water as needed for boiling only.
Step 6
Keep it for sometime on a medium flame until the mangoes get cooked well and keep it there until all the water gets evaporated.
Step 7
Give it a stir now and then and care should be taken not to get the mixture stick into the bottom of the vessel when the water starts evaporating.
Step 8
Turn off the heat and add coconut oil into the aviayal mixture and mix it well.
Step 9
Transfer it into a bowl.
Step 10
Goes well with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.

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Main Course

Uppumanga Aviyal

Tasty aviyal made from raw mangoes kept in brine (in jars) for long time.

Ingredientsfor 4 servings

3 nos Raw mangoes in brine big
1 cup Coconut — grated
1 nos Small onion Kunjull
Cumin seeds A pinch of 2 or 3 (Jeerakam)
1/2 tsp Red chilly powder
1/2 tsp Turmeric powder
1 - Coconut oil
Curry leaves A, a few
Water, to taste

Preparation

Step 1
Get the mangoes from the jar and wash them well with water.
Step 2
Cut them into small pieces (like cutting for aviyal).
Step 3
Grind together coconut, small onions, cumin seeds, chilly powder and turmeric powder into a coarse form.
Step 4
Put the cut mangoes into the ground mixture in a boiling vessel.
Step 5
Add curry leaves and mix it well with little water as needed for boiling only.
Step 6
Keep it for sometime on a medium flame until the mangoes get cooked well and keep it there until all the water gets evaporated.
Step 7
Give it a stir now and then and care should be taken not to get the mixture stick into the bottom of the vessel when the water starts evaporating.
Step 8
Turn off the heat and add coconut oil into the aviayal mixture and mix it well.
Step 9
Transfer it into a bowl.
Step 10
Goes well with rice.

Tip

Do not rush the onion and shallot frying. The difference between pale onions and properly browned onions is the difference between a flat dish and a flavourful one.