Methamba
Methamba is a sweet sour and tangy accompaniment,
something like a pickle, made of raw mango with the distinctive flavouring of
fenugreek seeds, hence, the name MethaAmba (Fenugreek seeds+Raw Mango/Kairi/Aamba).
This dish was always made by my mother quite often during the mango season and
I just loved it. It is a quick to make simple recipe and serves as a delicious accompaniment
to any meal.
Ingredients
Raw Mango – 1 medium sized
Jaggery – 2 tablespoons
Salt – As per atste
Red Chillies – 2-3 nos
Fenugreek Seeds – ¼ teaspoon
Coriander seeds – ¼ teaspoon
Mustard Seeds – ¼ teaspoon
Oil – 2 tablespoons
Asafoetida – A small pinch
Water – ¾ cup
Method
Peel the raw mango and cut in small pieces. Break
jaggery in small pieces and dissolve in water. Heat oil, add asafoetida and fenugreek
seeds, then add pieces of red chillies, mustard seeds and coriander seeds. Add
mango pieces, salt and jaggery water. Cook for about 10 minutes, add more water
if required. Remove from fire, cool and
serve as accompaniment with meals. This will stay for 2 days without
refrigeration, and for about a week if refrigerated.
Note –
I am giving recipes in smaller quantities as families are more or less nuclear
nowadays. You may increase the quantity as per your requirements.
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