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Gojjavalakki / Tamarind Poha

  Tamarind Poha: A Tangy Twist on a Classic Breakfast Poha, a beloved breakfast dish in India, typically features flattened rice sautéed with spices, vegetables, and sometimes nuts. One delightful variation is Tamarind Poha from Karnataka , which adds a tangy twist that elevates the traditional flavors. It is no onion no garlic breakfast recipe.This dish is not only quick to prepare but also a fantastic way to kickstart your day. Here’s how to make this delicious Tamarind Poha at home. Ingredients Flattened rice (poha) : 2 cups (thick variety) Tamarind pulp : 2 tablespoons Oil 2 tbsp Red chilies : 1-2,  (adjust to taste) Mustard seeds : 1 teaspoon Curry leaves : 8-10 Hing 1/2 tsp Turmeric powder : ½ teaspoon Salt : to taste Peanuts : ¼ cup (optional) Jaggery 1-2 tbsp Methi powder 1/2 tsp Sarina pudi / Rasam Powder 1 tsp Fresh coriander leaves : for garnishing Oil : 2 tablespoons Instructions Prepare the Poha : Rinse the flattened rice in cold water until it so...
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Spicy and sweet Mango chutney

   

 
  Indian food is never complete without chutneys and there is a wide variety of them. Spicy and sweet mango chutney recipe is one of the easiest chutneys that you can make in Summer! It is a delicious and simple condiment made with unripe /partly ripe mangoes that are packed with flavor and goes well with almost anything!!

This is my Mom's recipe which I have always loved eating since childhood. I love to pair it with any type of dosas, Idlis, Chapatis, and Rice. It can be used as a dip, spread, or in cooking.

Once you buy Raw mangoes...You must keep them submerged in water till you make chutney out of it. This will make sure the mango is crisp and fresh.

This is a no-cook recipe, easy to whip up and can be stored in Refrigerator. Requires minimal ingredients that are always in our pantry. It is totally customizable in terms of spices and sweetness. You must definitely try making this since it is 
+Oil free
+Sugar free
+Gluten free
+Vegan


So without wasting much time... let's check the recipe.

INGREDIENTS:
Large Unripe /partially ripe Mango 1
Fenugreek seeds powder 1/4 tsp
Jaggery 1/4 cup ( depending on the sourness of the mango)
Asafoetida 1/2 tsp
Dried Red chilies 2/Red chilli powder 2 tsp
Salt to taste

INSTRUCTION:
1. As I said earlier, raw mangoes have to be kept submerged in a vessel containing water. Once you plan to make it...take out the mango and wipe it thoroughly with a clean cloth to make it completely dry. Make sure there is no moisture on the mango and also the blender and utensils that you will use to make this chutney.

2. Now grate the mango and keep aside.

3. In a Blender Jar, add grated mango, jaggery powder, cumin powder, salt, Fenugreek powder, Asafoetida, Red chilies/Red chili powder, and blend well.

4. Now transfer to a clean container and store in the Refridgerator. You can add Mustard Jeera oil Seasoning /Tadka to a small portion of the Chutney while serving.
This chutney stays good for 7 to 10 days when refrigerated properly and a dry spoon used every time to scoop it out. Hope you will love this easy chutney.

Do subscribe, follow for more delicious recipes. Comment your feedback in the comments section below. Also, tag #archanasvegfoodchronicals on Instagram and post if you tried this recipe.😊


you can also try these related recipes:


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Comments

  1. justveganmeJanuary 27, 2021 at 11:26 PM

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