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Spicy Mango Carrot Salad

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MangoCarrotSalad-4A perfect South Indian Style salad ready in 10 minutes for summer!

It’s mid of April, I can see the summer approaching 🙂 And I totally love it! And when I was in India last month, it was hot too. So, my dad makes me salad Indian way almost daily as a side for my meal. I realized how healthy I ate my food there only after I came back here. He always gives a big cup of fruits in the evening, I keep complaining but I eat them. 🙂 I am still a kid to my parents and I still complain to them for giving me fruits or veggies many times 😉 Deep inside I know that is the best healthy meal 😀 But I just complain! That is the original Me who does not fight, complain to others but I do to my dad and Mom: D may be because I love them more 😀 Or maybe they are the only ones who know the true me. Or May be 😉 I know that they are the only ones who won’t fight with me back 😀

I was never a salad person before 🙂 these days I just make them out of my own love for salad 😀 weird! Raw mangoes are a good source of Vitamin B and Vitamin C, it helps in throwing away waste products from the body :). It also helps a lot not to get a heat stroke, And carrot as you all know it improves vision, helps prevent cancer, slows down gaining and promotes healthier skin!

You can have these as side dish to rice and dal or any curry as well!

Other Raw Mango recipes : Mango Instant pickle, Mango Spicy pickle

Other Carrot recipes:  Carrot cucumber raita, Carrot stir fry spicy,carrot ginger raita, carrot truffles/carrot ladoo


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Spicy Mango Carrot Salad
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1.5 cups
 
Ingredients
  • Raw Mango – 1
  • Carrots – 2 medium
  • Green chillies – 3
  • Asafoetida – ¼ tsp
  • Mustard seeds - 1 tsp
  • Oil – 1
  • Lime/Lemon juice- 1 tbsp
Instructions
  1. Chop the mangoes and carrots into small cubes.
  2. Take some oil in a small pan, temper it with mustard seeds and when it crackles, add the green chillies to it. Switch off and add the asafetida.
  3. Add the tempering to the chopped mangoes and carrots. Add required amount of salt and squeeze some lime juice. Mix well and serve !
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I like to have them with rice and rasam, potato roast!

MangoCarrotSalad-2

Pavakkai Thokku/ BitterGourd Pickle

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PavakkaiThokku-10Tangy & Spicy bitter gourd chutney with Indian spices. And it is an excellent side for many recipes. Store and enjoy it for 2- 3 weeks!

Whenever I leave from India, my mother used to make some homemade recipes that I can preserve for a month or two.  She used to make some coriander thokku, curry leaves thokku, tomato thokku, pulikachal, pickles and so on. So I thought of preparing some now. I tasted this thokku in Grand sweets and I totally fell in love with the taste. You can just mix with plain rice. Or have it with rotis, curd rice. You can also use them as a dip for bajjis or vada or other appetizers.

I really love using my freezer to preserve food. I love these homemade chutney or sauce and they are always a great savior when it comes to weekdays. I am alright cooking on weekends, but on a weekday I get so tired that most of the days I tend to make recipes under 30 minutes, finish and sleep. You can also use these for travel as it will not get spoiled easily for a long travel.  And adding sugar or jaggery enhances the flavor and helps in balancing out the acidity.

Bitter gourd is one of the healthy veggie that most kids fend off because of it bitterness. But by the method I prepare, you will not taste the bitterness at all. It is really good for health and has natural power to kill worms and germs present in the stomach and intestine. It is very good for diabetic patient’s .People having a low sugar level should try to avoid this veggie.

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Other favorite Thokku recipe: Spicy tomato onion thokku

Other Favorite Pavakkai recipe: Pavakkai Chips/ Bitter gourd chips, Pavakkai stir fry/Bitter Gourd fry.

5.0 from 2 reviews
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Pavakkai Thokku/ BitterGourd Pickle
Author: 
Recipe type: Main
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 1 cup
 
Ingredients
  • Bitter Gourd – 2
  • Yogurt – 1 tbsp
  • Sesame Oil – 2 – 3 tbsp
  • Mustard seeds – 1 tsp
  • Fenugreek Seeds – ½ tsp
  • Whole Red Chillies - 2
  • Curry leaves – 1 Sprig
  • Sambar powder – 1 tbsp
  • Chilli powder – 2 tsp
  • Turmeric powder – 1 tsp
  • Tamarind – 1 lemon Size
  • Salt – to taste
  • Grated Jaggery – 1 tbsp
  • Hing – a pinch
Instructions
  1. Wash bitter gourd and thinly slice them into circles. Discard any seeds. Soak the bitter gourd in curd, turmeric and 1 tbsp of salt for 20 minutes.
  2. Soak the tamarind in 1.5 cups of water and extract the juice.
  3. Dry roast the mustard seeds with fenugreek seeds for 30 seconds in medium-low flame. Blend or use a mortar pestle to grind them into powder.

  4. Now take a pan with 2 tbsp of oil in medium flame, add the red chillies,curry leaves and hing. When red chillies changes color, now squeeze out the juice from the marination of bitter gourd with your hands and add them into the pan. Saute for 20 seconds.

  5. Then add sambar powder, chilli powder, slat and the sauté them in oil keeping the flame in medium.
  6. When the bittergourd stir fried with the spices, add the tamarind extract and fenugreek mustard seeds powder. Mix well and close it with the lid. Keep the flame low and allow the whole mixture to get thicken and become like a thick thokku. It might take 20-25 minutes. It will be only ¼ th of the whole quantity you saw before 20 minutes. t will start to ooze out oil in the sides at a stage and will become a thick paste.

  7. Add grated jaggery and mix well. Switch off the flame.
  8. Cool it completely, store it in air tight container by topping 1 tbsp of oil at the end. The oil is added for the shelf life. Store it in an air tight container for 2- 3 weeks in the refrigerator.
Notes
Sour curd and turmeric takes out the bitterness.
Oil topped at the end is for shelf life. If you are going to finish it in 2 days, you need not add the oil.
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