This is one recipe that is surely going to bring nostalgic memories to at least a few malayalees. Most of the homes in Kerala used to prepare adamanga during the mango season so that it could be relished upon even when the season was over. Once the best mangoes are pickled, the next thing that people did was drying of raw mango slices, which is fondly called adamanga. Raw mangoes are sliced with their peels on, mixed with salt, chilly powder(optional) and dried in the sun for about 10 -12 days. They can be preserved for at least 2 years or so. You can make pickle with them whenever you want. It’s taste is completely different from the regular mango pickles and it goes best with steamed rice and curd.
- Adamanga / dried mango slices – 1 handful or around 20 – 25 slices
- Garlic – 12 – 15 (Slice the garlic flakes if they are large)
- Curry leaves – 1 sprig (optional)
- Chilly powder – 1 tbsp (Adjust it according to your spice tolerance)
- Fenugreek powder / uluva podi – 1/4 tsp
- Hing / asafoetida – 1-2 pinches
- Gingelly oil / nallenna – 1 tbsp
- Dry red chilly – 1 – 2
- Mustard seeds – 1/4 tsp
- Salt – To taste (If required)
1. Wash the adamanga pieces and drain well. In a pan heat 1 tbsp gingely oil. Splutter mustards and fry dry red chilly. Add the garlic and curry leaves, if you are using them. Brown the garlic flakes.
2. Add chilly powder, fenugreek powder and hing. Add about 2 cups of water immediately. Bring it to a boil and add the adamanga pieces. Cook the adamanga pieces in the gravy for around 30 – 45 minutes until they become really soft. The spice powders should really coat the adamanga pieces (pirandirikkanam). Check for salt and add if required. Switch off the stove. Cool down and transfer to a pickle jar. Enjoy it with curd rice or plain steamed rice. Remember to use a clean and dry spoon every time you take out pickle from the jar.