Ma Inji Pachai Milagai oorugai
Pickled ginger green chilies
One of my favourite pickle if you can call it that is this yummy combination of the mango ginger tender roots with green chillies or green pepper and lime juice.This is my easiest and ready to eat pickle when I have no other pickle. This goes well with curd rice and I also like to have it with paratha!Called Maa inji or manga inji pacha milagai oorugai in Tamil , it is always prepared fore festivals for the traditional leaf lunch. A. Ingredients
1 cup tender mango ginger ( so called as the tender ginger has a strong raw mango aroma ) so use only this variety and no other will do.1/2 cup finely chopped a little de seeded green chillies or less than 1/2 cup3 limes fully juiced removing seeds.Pinch of rock salt.
B. 1 tsp mustard seeds for tempering.
2 tsp sesame oil for tempering.
Pinch of turmeric powder.
C. 2 tsp mustard seeds
1 tsp fenugreek seeds ( menthiyam )
Directions.Method
Peel and chop the mango ginger to small pieces. Chop the green chillies removing some seeds.
In a bowl mix all ingredients given in ingredients list A.. Mix with a spatula till everything is well combined.
Prepare the tempering and keep aside. List B.
Roast and grind to powder ingredients mentioned. Add to the mixture of the raw tender mango ginger and green chillies lime mixture. Shake well.
Pour tempering over it, mix well.
Keep aside and it is ready to eat immediately though it will taste better next day when the pickle oozes water after adding salt.
Have with curd rice this summer!
Ma inji pachai milagai oorugai
mango ginger green chilies pickles
Check these pickle varieties from my blog click on the red link .
The collaboration of oranges and tutti frutti creates a delightful alliance, resulting in scrumptious cakes that I frequently whip up, especially during the season when we are blessed with an abundance of juicy oranges. This cake boasts a delightful orange flavor, generously studded with tutti frutti, offering a moist texture without being overly sweet