Chinna Mamidi Pandla Pulusu

Hi

To day I am coming with you, an unforgotable summer fare delicacy prepared from ripe mangoes. More often then usual we used to prepare seasonal food as as we can't found them in un season. This a summer season..I am absessed with mangoes.


This dish is different from other not only in taste but also in preparation. Easy
preparation and is a non spicy dish.  This is a seasonal dish. We generally prepare it at least 4-5 times during the Mango season. It is my son Praveen's favorite dish. I learn this dish from my mother in law.

Let us go to prepare this yummy yummy mango pulusu.

Ingredients

Batch 1

• Mangos                           6 (small benisha or chakkeragutlu)
• Green chillies                   3
• Red mirchi powder          1 tbsp
• Curry leaves                    10
• Tamarind                         lemon size (make it into juice)
• Turmeric powder             pinch
• Sugar                              2 tbsps
• Salt to taste

Batch 2

• Mustard seeds   ½ soopn
• Menthi seeds    l/8 spoon
• Jeera    ¼ spoon
• Dry red chilli   1 teared
• Hing            

How I did it

1. Heat the oil in a wide pan
2. Add mustard seeds, methi seeds, jeera, hing and turmeric powder and let it pop
3. Add tamarind  juice to popu
4. Then add salt, sugar, green chillies, red chilli powder and curry leaves to above gravy
5. Add a cup of water to it and let it boil for 5 minutes
6. Meanwhile wash the mangoes and separate them with small knife left and right not fully with joint at the bottom of the mangoes.
7. Keep all the mangoes one by one in the above in the pan let it boil for 10 more minutes till the mangoes have cooked and turned soft and tamarind juice becomes little thick

1.  
   

 See the taste with a combination mango, tamrind, jaggery. Really mouth watering dish.

           
         Serve this garama garam rice and mudda pappu.

Generally we use CHAKKERA GUTLU verity to this pulusu as these are very small.

You can use big mangoes also. Cut them into little big pieces.