Here's the summarized recipe for Raw Mango Pongal (Manga Pongal):
Ingredients for Mango Base:
Oil: 2 tbsp
Curry leaves (Karuveppilai): 1 strand
Dry chili: 1
Green chilies: 1-2 (adjust to taste)
Grated raw mango: 1 large raw mango
Jaggery: 200 gm
Water: Small amount (to dissolve jaggery)
Asafoetida: 1/2 tbsp
Turmeric powder: 1 tbsp
Chili powder: 1 tbsp
Salt: As required
Steps for Mango Base:
Heat oil in a pan, add curry leaves, dry chili, and green chilies to make the tadka.
Add grated raw mango and sauté briefly.
Add jaggery and a small amount of water to dissolve it.
Mix in asafoetida, turmeric powder, chili powder, and salt.
Cook the mixture until it thickens to a paste-like consistency.
Ingredients for Pongal:
Rice: 1/2 cup
Moong dal: 1/4 cup
Ghee: As needed
Sliced raw mango: Few pieces
Steps for Pongal:
Pressure cook rice, moong dal, and sliced raw mango with sufficient water until soft.
Add ghee for flavor and mix well.
Incorporate the prepared mango base into the cooked pongal.
Stir until well combined and serve.
Enjoy your Mango Pongal!
It's a delightful combination of sweet, tangy, and spicy flavors.

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