MAAVINAKAYI TAMBLI

MAAVINAKAYI TAMBLI

Raw Mangoes or unripe mangoes (Maavinakayi in Kannada and Kachchi Keri in Hindi) are freely available in the summer months in India. They are consumed in large numbers as they are known to  to have a cooling effect on our bodies apart from having other numerous health benefits.

Elsewhere in this blog, you will find recipes using Raw Mangoes such as:-

• Aam ka Panna, a refreshing drink from North India
• Maavinkayi Chitranna, raw mango rice from Karnataka
• Mamidkaya Pappu  raw mango dal from Andhra Pradesh

Today's recipe Maavinakayi Tambli is for a side dish from my home State of Karnataka. Tambli ( also called "Tambuli") is like a raita that is served with rice. This makes it eminently suitable for the hot summer months as it has curds as well as raw mangoes.  I have adapted this from Mavinakayi Tambli from Aharam Online.

 I have used the Totapuri variety of raw mango today so there was no need to peel the skin. If you are using any other variety of raw mango, it it better to peel the skin.
The paste made of coconut ground with mustard and chillies gives this dish its distinctive taste.
Please do try it out and I am sure you will enjoy it as much as we did.

Ingredients:-

• Raw Mango, cut into pieces, 1/2 cup 
• Fresh Curds, 1 cup
• Coconut Gratings, 1/2 cup
• Green Chillies, 4
• Mustard Seeds, 1 tsp
• Turmeric Powder, 1/4 tsp 
• Salt, to taste

For Seasoning:-

• Mustard Seeds, 1/2 tsp
• Asafoetida, 1/8 tsp 
• Byadgi Red Chillies, 2, broken into halves
• Curry Leaves, a sprig
• Coconut Oil, 1 tsp

Method:-

Wash and chop the raw mango ( no need to peel the skin) 

In a mixer jar, grind together the raw mango pieces along with the fresh coconut gratings, green chillies, mustard seeds and turmeric powder to a smooth paste adding just the required amount of water. Keep aside
Whisk the fresh curds in a vessel
To this add the ground raw mango- coconut-chilli-mustard paste and salt to taste and mix well
Add water as required to adjust the consistency of the tambli
The tambli should not be too thick or too thin
Check for salt and add only if required
In a small pan, heat oil and on medium heat add the mustard seeds
When they splutter add the asafoetida, broken red chillies and curry leaves and sauté for a few seconds
Add this seasoning to the tambli
Transfer Maavinkayi Tambli to serving bowl and serve with hot steamed rice

RAW MANGO CHUTNEY SOUTH CANARA STYLE

RAW MANGO CHUTNEY SOUTH CANARA STYLE

Since childhood, we have always associated the summer months with mangoes which are available in plenty. While we enjoy the ripe mangoes, we also use the raw/green mangoes, which we call Ambuli in my mother tongue Konkani, to make many dishes.

Elsewhere in this blog, you will find recipes for Thenga, Manga, Pattani Sundal; Green Mango Chutney; and Maavinkayi Chitranna.

Today's recipe is for a raw mango chutney/Ambuli Chutney  made in the South Canara District ( now called Dakshina Kannada District) of my home state of  Karnataka. Traditionally we use coconut oil for most of our cooking in these parts and therefore in this chutney too, the use of coconut oil is recommended.

This recipe has been adapted from South Canara Style Mavinakayi Chutney by Pavithra M. Adiga in the popular website Archana's Kitchen.

We enjoyed this chutney with dosas.

Ingredients:-

• Raw Mangoes, 2
• Byadgi Red Chillies, 5 
• Mustard Seeds, 1/2 tsp
• Cumin Seeds,( Jeera), 1/4 tsp
• Fenugreek (Methi) Seeds, 1/2 tsp
• Asafoetida (Hing),  1/8 tsp
• Coconut Oil, 1 tbsp
• Salt, to taste

Method:-

Wash the raw mangoes and chop them after discarding the central seed

Heat oil in a pan and on medium heat add the mustard seeds

When they splutter add the fenugreek seeds, cumin seeds, and asafoetida

and saute for half a minute

To this, add the Byadgi red chillies and saute for a minute till they become crisp

In a mixer jar, grind together the above roasted ingredients along with the chopped raw mangoes and salt to form a paste without adding any water 

The raw mango chutney is ready to be served