How to Tips Perfect Mango Podi Annam

How to Tips Perfect Mango Podi Annam Delicious, fresh and tasty.

Mango Podi Annam. Dry mango gives a slight sour taste and the addition of the powders is an add-on to the Annam. Mango Podi Annam can be served as a lunch - box recipe. Infact the famous mango pickle of Andhra "aavakai" is prepared with gingilly oil.

Raw Mango rice or Mamidikaya Gojju Annam is a quick Mixed Rice Dish that you can make for an easy lunch if you have the Mango Chutney prepared ahead.

This is a typical summer dish.

While Mamidikaya Annam is frequently prepared during the season, this is the time I am making this chutney to make a rice dish.

You can cook Mango Podi Annam using 13 ingredients and 6 steps. Here is how you achieve that.

Ingredients of Mango Podi Annam

1. Prepare 1 tablespoon of Dry Mango Powder (based on the sourness of raw mango used).

2. You need 2 cups of Boiled Rice.

3. You need 1 tablespoon of Groundnuts.

4. Prepare 1 tablespoon of Bengal gram.

5. It’s 1/2 tablespoon of Black gram.

6. It’s 1 tablespoon of Coriander fruits.

7. It’s 1 tablespoon of Cumin seeds.

8. You need 1-2 pinch of Asafoetida.

9. Prepare 1 of Red chilli (optional).

10. It’s 2 tablespoon of Oil.

11. It’s of Salt to taste,.

12. You need 2 pinches of Turmeric powder.

13. It’s 2 of Curry leaf sprigs.

Mamidikaya means raw mango and annam means rice, together mamidikaya annam is one of my favorite rice recipe, its tangy and sour to taste and goes well with any pachadi, fritters or pickle.

We make it when the raw mangoes are in season in India, during Ugadi (festival) in the month of March - April.

One of the mouth watering items is this Annam Podi combined with Rasam Rice.

It used to be a typical combo for dinner.

Mango Podi Annam instructions

1. Heat one tablespoon of oil in a pan. Add all the above mentioned ingredients (except salt) and saute them until they turn golden brown in colour..

2. Turn off the flame. Allow it to cool to attain room temperature..

3. Take a dry mixie jar. Grind all the sauted ingredients into a coarse powder..

4. Now take a shallow vessel. Transfer the already boiled rice into it and sprinkle 1 tablespoon of oil. Add salt to taste..

5. Then add the grounded powder to the boiled rice and mix it thoroughly in all the directions so that the morsel absorbs the powder, oil and salt mixture well..

6. Garnish with curry leaves and serve hot..

It looks like I was forever postponing to make this at home because I was skeptical to get horse gram :).

I got this recipe from amma almost a decade back and it finds a place here only now.

Mango Kesari is a seasonal recipe that can be made only during the Mango season.

Mango Kesari recipe is easy to make by just adding the mango pulp or juice equal to rava in the final stage.

As Mango is sweet smelling naturally it does not require any artificial flavors.