Pacchi Mamidikaya Gujju

Ingredients:

Raw Mango 1
Turmeric Powder a pinch

Method of preparation:

Chop the raw mango into thick slices.
Remove all the flesh and discard the seed.

Bring to boil 4 - 5 cups of water and add turmeric powder to it.
Drop the raw mango slices and close the lid.
Let the mango cook on medium flame until soft from inside.
Once cooled to room temperature, extract all the soft flesh discarding the peel.
Mash the mango extract if needed and store tight and refrigerate for further use.

Notes: Used for making rasam, pickle, juices…

Gongura Pachadi

Ingredients:

Sorrel Leaves 8 cups packed
Urad Dal 1 tbsp
Whole Dried Red Chiles 6 - 10
Garlic 6 pods
White Sesame Seeds 1 tbsp
Salt to taste
Oil as required

Method of preparation:

Pluck sorrel leaves from the hard stem, wash and pat them dry.
Remove stems and seeds from the dried red chiles.
Peel, remove hard ends of garlic pods.

Heat a tbsp of oil in a pan, add sorrel leaves and fry them on medium flame until soft.
Heat half a tsp of oil in an empty pan, add urad dal and dried red chiles.
Fry them on medium flame until the dal turns light brown and red chiles look crisp.

Once cooled, grind the fried sorrel leaves, urad dal and red chile mixture and salt into smooth paste without adding any water.
Heat a tbsp of oil in a non stick pan, add garlic cloves.
When they start to change color, add ground sorrel leaves mixture and sesame seeds.
Fry the whole pickle for a minute adding more oil if required.
Store tight in a clean jar and this pickle stays for a year if taken pickling precautions.
Serve with steamed rice and a thick slice of onion.

Notes: Add sliced onion in oil along with garlic cloves if you wish but this reduces the pickle life.