Mango Poriyal Recipe - Raw mango tempered with spices.

This recipe is contributed by Member Saranya Madhesan.

Main Ingredients : Mangoes ( आम ) , Oil ( ऑइल )

Cuisine : TamilNadu

Course : Pickle Jams Chutneys

Mango Poriyal

Tangy pickles, sweet jams and tantalizing chutneys can make even the dullest of dull meals full of fun. Preserving helps strengthen the flavours and aromas of the ingredients so you get the most of it in each spoonful and each bite. Pickles, jams and chutneys are the secret to a good well rounded meal.

For more recipes related to Mango Poriyal checkout Kairi Ki Launjee , Andhra Avakkai , Instant Mango Pickle , Chhunda . You can also find more Pickle Jams Chutneys recipes like Low Calorie Carrot Pickle, Green Salsa, Mix Vegetable Pickle, Carrot Pickle. Or try out these recipes from TamilNadu Cuisine like Vazhai Thandu Kosumalli, Thakkali Gotsu, Lemon Rasam, Kuzhi Paniyaram.

Mango Poriyal Recipe Card

Mango Poriyal
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Prep Time : 11-15 minutes

Cook time : 11-15 minutes

Serve : 4

Level Of Cooking : Medium

Ingredients for Mango Poriyal

  • Mangoes peeled 2

  • Oil 2 tablespoon

  • Mustard seeds 1 tablespoon

  • Cumin seeds 1 tablespoon

  • Curry leaves 4-5

  • Red chilli powder 2 tablespoon

  • coriander leaves 2 tablespoon

  • Salt to taste

  • coriander leaves chopped 2 tablespoon

Method

Step 1

Heat oil in a non stick pan add mustard seeds and cumin seeds.

Step 2

When it starts spluttering add curry leaves and mangoes ,red chilli powder, salt and saute for two minutes.

Step 3

Add two tablespoons water and cover with a lid and let it simmer for five minutes. Sprinkle with chopped coriander leaves and serve hot with rice and rotis.

How to make Mango Poriyal

Step 1

Heat oil in a non stick pan add mustard seeds and cumin seeds.

Step 2

When it starts spluttering add curry leaves and mangoes ,red chilli powder, salt and saute for two minutes.

Step 3

Add two tablespoons water and cover with a lid and let it simmer for five minutes. Sprinkle with chopped coriander leaves and serve hot with rice and rotis.

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