Friday, October 4, 2019

Ukde Seeth in a pool of Mulangi /Radish Sambar topped with Raw Mango Pickle drizzled with Home made Curds .

Ukde Seeth in a pool of Mulangi /Radish Sambar topped with Raw Mango Pickle drizzled with Home made Curds . 

Mulangi /Radish Sambar
  • Mulangi /Raddish  ...1/4 th kg 
  • Thur Dhal- 1/2 cup
  •  Onion -1 
  • Tomato-1  
  • MTR Sambar Powder- 2 or 3  tsp
  • Tamarind - Marble size
  • Hing /Asafoetida- 2 pinch 
  • Salt  to taste 


  • Oil-1 tsp
  • Mustard seeds - 1/2 tsp
  • Curry leaves-  1 sprig
  • Coriander leaves

Wash n chop the Radish  to 2 inch pieces . 

Chop onion n  tomato .

Soak Thur dhal for 10 mts n then pressure cook it n churn it well . 

Soak tamarind in water for 20 mts n extract juice n to it add sambar powder n mix well .

Soak the hing in little water for sometime n mix well .

Cook  chopped radish  ,  onion  and tomato in enough water till soft . 

In a vessel add the cooked stuffs , tamarind sambar powder mix , hing water  n salt . cook well , give the seasoning , then garnish .

Ambuli Nonche ( Raw Mango Pickle Amchi style )

  • Raw Mango- 2 Medium

To Grind
  • Dry red chilles - 1 fist
  • Rock salt - 1 fist
  • Mustard seeds- little less than 1 fist
  • Hing /Asafoetida - 2 generous pinch ( i use solid hing )

Wipe the raw mango with a clean dry cotton cloth ... chop it into 2 inch pieces with dry hand n dry knife ( absolute no trace of moisture )  ... In a Porcelain jar ( Bharni ) add the chopped raw mango n rock salt ... tie a dry cloth to bharni n keep tightly covered . set this aside for nearly 4 to 5 days ... everyday just shuffle it once ...

Under direct sun keep the dry red chillies n Mustard separately in a dry plate ( spread it out ) for about 4 days ...

After about 4 days , keep even the mixie jar under direct sun for about an hour , so that no moisture retains ...

Now carefully drain the salt water , 4m bharni n boil it ..allow it to cool

Grind dry red chilly to a fine powder along with hing , can add the boiled cooled salt water while grinding ... remove it

Then add the mustard seeds and grind to a coarse powder ..

Now mix the ground paste n the salted raw mango n mix well ... place in a porcelain jar .

Note : This pickle can be stored for about an year ..provided done carefully . 

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