NO PHOTO
Ingredients
Servings
- mango, raw (unripe); peeled and cut into 1-inch cubes1
- mustard seeds2 tsp
- vegetable oil or extra virgin olive oil3 tbsp
- asafoetida, called Heengh in Hindi and Perungayum in Tamil1/2 tsp
- dried red chillies3–4
- green chilli, add more for extra heat2–3
- lime juice, if mango is not sour enough1 tsp
- turmeric powder1 tsp
- salt, adjust to taste3/4 tbsp
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 3 steps
Heat the oil in a frying pan.
Add mustard seeds, asafoetida, green chillies, and red chillies. Wait until the mustard seeds splutter, then remove pan from stove.
Grind the above mixture with mango, lime juice (if needed), turmeric, and salt
Region evidence: no stated origin (basic dish)
