Tuesday, December 4, 2012

Surnu-Ambuli Adgai( yam - raw mango pickle)

yam-raw mango pickle

 This pickle is not very long lasting but can be stored for a week if refrigerated. Adgai is typical konkani pickle with the combination of steamed or boiled mangoes and jackfuits are used.as well,like mango and yam or unripe mangoes.This goes well with our konkani style string hoppers/shevai/idiappam or with any types of dosa.This pickle is quite famous in our GSB wedding receptions with the combination of unripe mango and jackfruit during the summer season.
Prep time: 40 mins
Cook time: 20 mins
  • 1 cup Yam ( cut into long 1 inch pieces)
  • 1/2 cup Unripe mango ( cut into cubes)
  • 15 Dried red chillies
  • 1/4 tsp Turmeric powder
  • 1tsp Coriander seeds
  • 1tsp Mustard
  • 10 Pepper corns
  • 5-6 Methi/Fenugreek seeds
  • 1/2tsp Asafoetida
  • 1/2tsp Mustard
  • 1spring Curry leaves/kari bevu/kadi patta
  • 2tsp coconut oil
Cooking Directions

  1. Apply salt to yam pieces and keep aside for 30 mins.
  2. After 30 mins squeeze the water from the yam and deep fry till golden brown.
  3. Dry roast red chilles,coriander seeds,pepper,mustard,methi,asafoetida and turmeric on low flame and powder together .
  4. Dissolve the 3-4tsp of salt into 1/2 cup of water and bring to boil.Let it cool completely before using.
  5. Now grind the powdered ingredients with a portion of the salt water to a smooth paste.Recover adhering paste with the remaining salt water from the mixer jar and mix it with original paste.
  6. Now add mango pieces to this paste and mix it well.
  7. Lastly add the fried yam pieces and mix it again
  8. Now prepare tempering.Heat oil in a pan,add mustard and curry leaveas and pour this over the hot pickle and it is ready .
  9. Do not keep this for more than couple of days unless refrigerated.
Shevai/string hoppers and Adgai pickle


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