Thursday, June 22, 2017



All good things, as the old saying goes, have to end. One such is the season for mangoes. We wait for them with renewed interest next year! Elsewhere in this blog you will find recipes for Raw Mango Thokku, Instant Mango Pickle, and Green Mango Chutney.

The recipe for Raw Mango Pulu was shared by my friend Vinanti Gouri and many of us who tried it out swore that it was wonderful. Please do try this out before the mango season ends.  I am told that this dish is originally from North Karnataka.

I am sharing the recipe that I used to make this delicious hot and sweet pickle. I have used Everest Tikhalal Hot Chilli Powder as it gives a nice colour and is hot too but you can use any chilli powder of your choice.

It goes well with rotis as also with rice. Ideally raw mangoes should be used but it doesn't matter if the mangoes are slightly ripe.

  • Medium-sized Raw Mangoes, 2 ( approx 600 gms)
  • Methi Seeds, 3 tsp
  • Mustard Seeds, 5 tsp + 1 tsp for seasoning
  • Curry Leaves, 1 sprig
  • Hing (Asafoetida)  Powder, 1/2 tsp
  • Haldi,(Turmeric Powder)  a pinch
  • Everest Tikhalal Chilli Powder, 3 -4 tsp or to taste
  • Jaggery, grated, 1/2 cup or to taste
  • Salt, to taste
  • Oil, 1 to 1 and 1/2 tbsp

Wash the raw mangoes, de-seed them and cut them into cubes
Dry roast the methi seeds and the mustard seeds separately and allow them to cool 
In a small mixer jar. grind together the roasted methi seeds and the roasted mustard seeds to a fine powder. Keep aside..
Heat oil in a pan and when it gets hot add 1 tsp of mustard seeds
When the mustard splutters add the curry leaves followed by hing powder and haldi. Stir for a few seconds.
Add the raw mango cubes and 1 cup of water. Add salt and mix well.
Cook till the raw mangoes become slightly soft but see that they don't get over cooked
Add red chilli powder and the roasted methi-mustard powder prepared earlier. Mix well
Next add grated jaggery, mix well and cook on low flame for about 10 minutes
Remove from flame and allow it to cool
Transfer to dry bottle or jar. Remember to use a dry spoon whenever you serve this palu.

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