Hello friends , how are u all ? As i had mentioned in my previous post , here comes a delicious ,mouthwatering pickle from my MIL’s kitchen. When we think about summer , one of the most important things tat comes in our mind is Mango / Raw mango..We never forget to prepare and relish mango sambhar , pickle , pachadi etc in this season.Iam sure it’s a favorite fruit / veggie for all of us. Ok, let me start with a picture ..
Ingredients :
- Raw mango – 1/2 kg ( i used 1 big sized mango of 1/2 kg)
- Red chillies – 10- 12 nos ( make it a coarse powder)
- Methi seeds – 1.5 tsp
- Turmeric powder – 1 tsp
- Hing / Asafetida – 1/2 tsp
- Salt – As needed
- Sesame / Gingely oil – 4 tbsp
- Mustard seeds – to temper – 1 tsp
Method :
- Wash the raw mango and cut it into small pieces.
- Grind it in the mixie to make a coarse paste.(no need to add water while grinding) ..Remove the paste and set aside.
- Instead of grinding ,u can just grate the mangoes and saute it directly.
- In a wide mouthed kadai , Add 3 tbsp of sesame oil .Put the mango paste & required salt to it.
- Saute well till it gets cooked.
- Add the turmeric powder, red chilly powder , hing ..Mix well and saute for sometime.
- Then add the roasted methi seeds powder , mix it and switch off the flame.
- Temper with mustard seeds using a tbsp of sesame oil.
- Once the thokku cools down , store it in an air tight container ..
- Refrigerate and preserve for several months.
Enjoy with curd rice !!
KITCHEN CLINIC :
Raw mango :
Food Value
The mango is used as food in all stages of its development. Green or unripe mango contains a large portion of starch which gradually changes into glucose, sucrose and maltose as the fruit begins to ripe. It disappears completely when the fruit is fully ripe. Green mango is a rich source of pectin which gradually diminishes after the formation of the stone. Unripe mango is sour in taste because of the presence of oxalic, citric, malic and succinic acids.
The raw mango is a valuable source of vitamin C. It contains more vitamin C than half-ripe or fully ripe mangoes. It is also a good source of vitamin B1 and B2 and contains sufficient quantity of niacin. These vitamins differ in concentration in various varieties during the stages of maturity and environmental conditions.
The ripe fruit is very wholesome and nourishing. The chief food ingredient of mango is sugar. The acids contained in the fruit are tartaric acid and malic acid, besides a trace of citric acid. These acids are utilised by the body and they help to maintain the alkali reserve of the body.
Natural Benefits and Curative Properties
The mango is well-known for its medicinal properties both in unripe and ripe states. The unripe fruit is acidic, astringent and anti scorbutic. The skin of the unripe fruit is astringent and stimulant tonic. The bark is also astringent and has a marked action on mucous membranes. Mango pickles preserved in oil and salted solution is used throughout India. However, these pickles, if extremely sour, spicy and oily, are not good for health and should be specially avoided by those suffering from arthritis, rheumatism, sinusitis, sore throat and hyperacidity.
The ripe mango is anti scorbutic, diuretic, laxative, invigorating, fattening and astringent. It tones up the heart muscle, improves complexion and stimulates appetite. It increases the seven body nutrients, food juice, blood, flesh, fat, bone marrow and semen. The fruit is beneficial in liver disorders, loss of weight and other physical disturbances.
Unripe Mango
Heat Stroke
The unripe mango protects men from the adverse effects of hot, scorching winds. A drink, prepared from the unripe mango by cooking it in hot ashes and mixing the pith with sugar and water is an effective remedy for heat exhaustion and heat stroke. Eating raw mango with salt quenches thirst and prevents the excessive loss of sodium chloride and iron during summer due to excessive sweating.
Gastro-Intestinal Disorders:
Unripe green mangoes are beneficial in the treatment of gastro-intestinal disorders. Eating one or two small tender mangoes in which the seed is not fully formed with salt and honey is found to be very effective medicine for summer diarrhoea, dysentery, piles, morning sickness, chronic dyspepsia, indigestion and constipation.
Bilious Disorders
Unripe mangoes are an excellent fruit remedy for bilious disorders. The acids contained in the green mango increase the secretion of bile and act as intestinal antiseptic. Therefore, eating green mango daily with honey and pepper cures biliousness, food putrefaction i.e. when proteins are decomposed by bacteria; urticaria and jaundice. It tones up the liver and keeps it healthy.
Blood Disorders
The green mango is valuable in blood disorders because of its high vitamin C content. It increases the elasticity of the blood vessels and helps the formation of new blood cells. It aids the absorption of food-iron and prevents bleeding tendencies. It increases body resistance against tuberculosis, anemia, cholera and dysentery.
Scurvy
The amchur, a popular article of diet in Indian houses, consists of green mangoes skinned, stoned, cut into pieces and dried in the sun. 15 gm. of it is believed to be equivalent to 30 gm. of good lime on account of its citric content. It is valuable in the treatment of scruvy.
Ripe Mango
Eye Disorders
Ripe mangoes are highly beneficial in the treatment of night blindness in which one cannot see properly in dim light. This disease is caused by vitamin A deficiency. It will also prevent many other eye diseases which may ultimately cause total blindness. Eating mangoes liberally will also prevent development of refractive errors, dryness of the eyes, softening of the cornea, itching and burning in the eyes.
Infections
All bacterial invasions are due to poor epithelium the tissue that covers the external surface for the body. Liberal use of mangoes during the season contributes towards formation of healthy epithelium, thereby preventing frequent attacks of common infections such as colds rhinitis and sinusitis. This is attributable to high concentration of vitamin A in mangoes.
Loss of Weight
The mango-milk cure is an ideal treatment for loss of weight. For this mode of treatment, ripe and sweet mangoes should always be selected. They should be taken thrice a day - morning, noon and evening. The mangoes should be taken first and then followed by milk. The mango is rich in sugar but deficient in protein. On the other hand, milk is rich in protein but deficient in sugar. The deficiency of the one is made up by the other. Exclusive mango-milk diet taken for at least one month, will lead to improvement in health, vigor and gain in weight. For rapid gain in weight, about 4 to 5 liters of milk should be consumed with 3 to 4 kg. of mangoes.
Diabetes
The tender leaves of the mango tree are considered useful in diabetes. An infusion is prepared from fresh leaves by soaking them overnight in water and squeezing them well in water before filtering it in the morning. This infused water should be taken every morning to control early diabetes. As an alternative to infusion, leaves can be dried in the shade, powdered and preserved. Half a teaspoonful of this powder should be taken twice a day, in the morning and evening.
Diarrhoea
The mango seeds are valuable in diarrhea. The seeds should be collected during the mango season, dried in the shade and powdered and stored for use as medicine. It should be given in doses of about one and a half gram to two grams with or without honey. Juice of fresh flowers when taken with one or two teaspoonful of curds, is also valuable in diarrhea.
Throat Disorders
The mango bark is very efficacious in the treatment of diphtheria and other throat diseases. Its fluid is locally applied and also used as a gargle. The gargle is prepared by mixing 10 ml. of the fluid extract with 125 ml. of water.
Scorpion Bites
The juice which oozes out at the time of plucking the fruit from the tree gives immediate relief to pain when applied to a scorpion bite or the sting of a bee. The juice an be collected and kept in a bottle.
Precautions
Unripe mangoes should not be eaten in excess. Their excessive intake may cause throat irritation, indigestion, dysentery and abdominal colic. One should not consume more than one or two green mangoes daily. Water should not be drunk immediately after eating the green mango because it coagulates the sap and makes it more irritant. Sap or milky juice which comes out on breaking the stalk of the green mango is irritant and astringent. Eating green mangoes without draining the sap may cause mouth, throat and gastro intestinal irritations. The sap should be fully squeezed out or the skin should be peeled before using raw mango.
Excessive use of mangoes produce ailments like constipation, eye infections, blood impurities and seasonal fever.
Health Benefits of Mango :
- Mangoes contain phenols, this phenolic compound have powerful antioxidant and anticancer abilities.
- Mango is high in iron, pregnant women and people with anemia are advised to eat this fruit regularly.
- Mango is effective in relieving clogged pores of the skin.
- It is also valuable to combat acidity and poor digestion.
- Mango is high in antioxidant and low in carbohydrates.
- Mango is a rich source of vitamin A(beta-carotene), E and Selenium which help to protect against heart disease and other ailments.
|
