Wild Mango Spicy Curry /ಕಾಟು ಮಾವಿನಹಣ್ಣಿನ ಮೆಣಸುಕಾಯಿ

Ready to serve Wild Mango Spicy Curry/ಕಾಟು ಮಾವಿನ ಹಣ್ಣಿನ ಮೇಣಸುಕಾಯಿ

Wild mangoes are sweet and tangy. We have a this mango tree in our Birthimane near Udupi. We do love to eat this fruit, though it is bit tangy. Whenever I visit our home here during mango season I make a point to bring these mango fruits to prepare dishes like mango curry, jam, gojju, saasive etc.
This time I just wanted to try one of Udupi Special - Mango Menasukai/Mango curry.
Normally Menasukaayi is prepared using fresh coconut. It is full of spice and taste savoury, sweet and hot. Lots of spices are used  and the long procedure too.
I have used fresh roasted spices, mango pulp, jaggery and salt. Coconut is not added so that Mango curry can be kept for many days.
Wild Mango Spicy goes well with dosas, idli, kadubu, rotti, chapati, roti and plain rice. It is good to have with curd rice.
Let us see the recipe Now:

Ingredients :

Wild Mango Fruits : 10 to 15 ( Wild mangoes are normally small in size ).
Jaggery : 1/4 Kg.
Salt : As required.

Spices to roast :
Dry chilly /Byadagi : 10 to 15
Channa Dal / Kadale bele : 1 Tablespoon
Urid dal/Uddina bele : 1 Tablespoon
Methi seeds : 1/2 Teaspoon
Coriander seeds : 3 to 4 Tablespoons. (One handful)
Jeera/Cumin seeds : 1 Teaspoon
Sesame seeds : 2 Tablespoons
Ingh/Asafoetida : 1/4 Teaspoon
Curry Leaves : One handful

Seasoning:
Coconut oil : 2 to 3 Tablespoons
Mustard seeds : 1 Tablespoon
Ingh/Asafoetida : A little
Curry Leaves : 8 to 10

Method : 

1. Wash and wipe out the moisture of mango fruits. Let it be aside for 10 minutes. ( Wipe out the complete moisture).

2. Now cut mangoes and squeeze out pulp. Put the mango peel in a glass of water and squeeze out the pulp from peels and seeds.
3. Put all the mango pulp in a big bowl and keep it on the fire. Add jaggery and mix it nicely and let it boil. Let it get thick. Add salt.

4. Dry roast methi seeds, sesame seeds, channa dal, urid dal, red chilly/byadagi chilly, coriander seeds ,jeera and  curry leaves one by one. ( Dry roast on low flame till they turn golden brown). Let it cool.
5. Powder all the ingredients once it get cooled.

6. Add little turmeric powder and let the pulp turn bit thick.
7. Add ground spice powder and stir it well. Let it cook and turn thick consistency.

8. Keep a small pan on the fire and put coconut oil and mustard seeds. Let it splutter.
9. Add curry leaves and ingh /Asafoetida and put this seasoning to the cooked mango spicy curry.

10. Shift it to the serving dish and let it cool. Put it in a airtight bottle or any other container and use it whenever you want.

Note :

It should be cooked to thick consistency. No need to add coconut to it. If coconut is added it might get spoiled. Keep the Wild mango fruit spicy curry in a fridge. ( Shelf life at least 2 months). Adding any cooking oil is optional.  Adding garlic is optional. This is one of the traditional dish of Udupi/Malenaadu. Fresh roasted spices adds to the taste.
Time : 40 Minutes
Serves : 1 Big or 2  Small bottles. 
Shelf life : At least 2 months if kept in the fridge. 

Navane /Foxtail Millet Crispy Dosa

Dosa/Dose is one of the good breakfast dish that most of us love to have it. It is healthy and loaded with urid dal and it is full of protein and energetic pulse. This time I have added  toor dal and channa dal to the batter while grinding. Dosa has tuned crispy and got golden colour.

The other secret is that you should keep the dough in the fridge at least 10 minutes before you prepare dosa. (After fermentation).
Fox tail millet is full of fiber, energetic and it is one of the siri dhanya/Millet. Millets help us to control blood pressure and is good for people who are suffering from diabetic problem.
Let us see the recipe Now :

Ingredients : 

Navane/Foxtail millet : 4 Cups
Urid dal : 1 Cup
Methi : 1 Teaspoon
Channa dal : 1 Tablespoon
Toor dal : 1 Tablespoon
Avalakki /Aval/Flattened rice : 2 to 3 Handful /3/4 Cup
Salt : As required
Oil /Ghee : 3 to 4 Tablespoons

Method :

1. Clean and wash Navane /Fox tail millet, methi seeds, avalakki, toor dal, channa dal and  urid dal.
2. Grind all the ingredients nicely till paste.( I have used the grinder to prepare the batter).
3. Remove it from the grinder and add salt. Mix it well and let it ferment well. (Over night).

4. Next day morning keep this fermented the fridge for 20 minutes.
5. Take the batter out from fridge and mix it well.

6. Keep tava/dosa pan on the fire. Let it get hot.
7. Reduce the flame. Sprinkle little water on the hot tava and clean it well.
8. Mix dosa batter well and take a ladle of batter and put it on the tava.
9. Spread the batter around the pan and put a teaspoon of oil on the dosa. (Sprinkle oil on the top).

10.Cover and cook dosa for a minute. Turn the other side and cook for a minute. (Optional).

11. Dosa is ready to serve. Serve with your choice of side dish. Repeat the same and prepare the rest of the dosas. (Remaining batter).

12. Add a spoon of fresh ghee just before serving hot dosa.

Note : 

Do not try to spread dosa batter on very hot tava. It might stick to the pan and the ladle and it will be messy. Decrease the heat by sprinkling some normal water on tava and reduce the flame to low. Clean the tava completely with a kitchen tissue or clean towel. Adjust the batter consistency and pour the batter and spread it slowly
  Add little water if the batter is so thick. It should be into running consistency. ( Not very watery). Keep the flame very low while pouring the batter to the pan. Do not add oil first. Spread the dosa batter around and then sprinkle oil. This helps the dosa to be crispy.
Adding little channa dal and toor dal helps the dosa to be crispy. Keeping the ferment batter in the fridge helps in turning dosa very crispy and adds the golden colour.
cooking dosa on one side is optional. ( It gets cooked nicely once you cover the lid while cooking).

Time : Soaking Navane and urid dal 3 hours + grinding 20 minutes + fermentation Over night/5 to 6 hours and dosa preparation 30 Minutes.
Serves : 20 to 25 Dosa.