Hai friends...
Today.... the Great day of KUMBHA BHARANI celebration of Chettikulangara Devi Temple. Wishing you all a Happy Kumbha Bharani.
On this day, there is a special item made in all houses of Onattukara for sadya. I am presenting this tasty and traditional Konchum manga proudly, because my native place is at Onattukara (Mavelikara).
We can prepare Konchum Manga with dried prawns and mango. On the day of Kumbha Bharani, in all houses near Chettikulangara, it is an essential dish for Sadya. See the recipe of delicious and authentic Konchum Manga
INGREDIENTS
Dried Prawns (Unakka chemmeen, Unakka konju) - 250 g
Mango - 2 ( cut it into lenthwise pieces)
Coconut - (grated) 1 1/2 cup
Shallots - 5
Chilly powder - 2 teaspoon
Coriander Powder - 1teaspoon
Turmeric powder - 1/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Coconut oil - 1/2 teaspoon
Curry leaves - 2 springs
Salt - to taste
PREPARATION
Dry fry dried Prawns in a pan. Remove from flame. Allow it to cool. When it get cool, crush the prawns by pressing it with the backside of a ladle. Thus remove its head and legs. ( we can crush the prawns in a mixie. But don't powder the prawns. If using this method, remember one thing that wash prawns before frying. Because we can't wash prawns after crushing it in blender.) Wash prawns well. Grind coconut, chilly powder, coriander powder, fenugreek powder, shallots and turmeric powder together. Don't make a smooth paste. Add this to the prawns. Add mango pieces,salt,curry leaves and some water and put it in a Manchatty (clay pan) and cook. Cover the Chatty with a lid. Cook in low flame when it get boiled. Turn off the flame when Konchum manga get cooked. Pour some coconut oil over it and mix well. The flavorful smell will spread around the house.
The traditional Konchum manga is ready. It is a delicious side dish for hot rice. Enjoy the Onattukara taste...
BINDU JAYESH
bindurohinipillai@gmail.com
Today.... the Great day of KUMBHA BHARANI celebration of Chettikulangara Devi Temple. Wishing you all a Happy Kumbha Bharani.
On this day, there is a special item made in all houses of Onattukara for sadya. I am presenting this tasty and traditional Konchum manga proudly, because my native place is at Onattukara (Mavelikara).
We can prepare Konchum Manga with dried prawns and mango. On the day of Kumbha Bharani, in all houses near Chettikulangara, it is an essential dish for Sadya. See the recipe of delicious and authentic Konchum Manga
INGREDIENTS
Dried Prawns (Unakka chemmeen, Unakka konju) - 250 g
Mango - 2 ( cut it into lenthwise pieces)
Coconut - (grated) 1 1/2 cup
Shallots - 5
Chilly powder - 2 teaspoon
Coriander Powder - 1teaspoon
Turmeric powder - 1/4 teaspoon
Fenugreek powder - 1/4 teaspoon
Coconut oil - 1/2 teaspoon
Curry leaves - 2 springs
Salt - to taste
PREPARATION
Dry fry dried Prawns in a pan. Remove from flame. Allow it to cool. When it get cool, crush the prawns by pressing it with the backside of a ladle. Thus remove its head and legs. ( we can crush the prawns in a mixie. But don't powder the prawns. If using this method, remember one thing that wash prawns before frying. Because we can't wash prawns after crushing it in blender.) Wash prawns well. Grind coconut, chilly powder, coriander powder, fenugreek powder, shallots and turmeric powder together. Don't make a smooth paste. Add this to the prawns. Add mango pieces,salt,curry leaves and some water and put it in a Manchatty (clay pan) and cook. Cover the Chatty with a lid. Cook in low flame when it get boiled. Turn off the flame when Konchum manga get cooked. Pour some coconut oil over it and mix well. The flavorful smell will spread around the house.
The traditional Konchum manga is ready. It is a delicious side dish for hot rice. Enjoy the Onattukara taste...
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Thank You All
bindurohinipillai@gmail.com
Wow I tried it its really yummy its my dads fav he is from MVK also, Thanks Mam for the Recipe ...
ReplyDeleteThanks dear.I am very happy to know that you tried this recipe and like this and also glad to know your father is from MVK.
DeleteWowwww...Super
ReplyDeleteThanks a lot dear.
Delete