Posts Tagged ‘mango’

Am mad about Am….

April 15, 2014

Mangifera Indica-Summer in India

When you’re facing the summer sun
When your skin burns and it’s no fun
To walk in the sunshine, it’s too bright
The summer glare hurts your head and sight…
You’ve got mangoes on your mind….

You pick up the fruit, scattered all round
Or in the market they can be found.
Small and raw, or with golden ripe sheen
Or any of the stages that happen in between,
You’ve got mangoes on your mind….

Made into pickle or eaten with salt
Made into milkshakes or a thick juicy malt
Any of the numerous varieties you get
To crunch, or down your throat the smooth fruit you let
You’ve got mangoes on your mind….

Other times of the year, you may not really see
The beautiful leaves, the bark of this tree
But when the fruit in bunches is hung
About the mangoes paeans are sung!
You’ve got mangoes on your mind….

DSC02188

Summer is awful, hot and sticky,
About many fruits you’re choosy and picky:
But when it comes to the King, mango…
Into transports of delight you go…
You’ve got mangoes on your mind!

here

are pickles

and

here

is the fruit

Oh, this wonderful delectation…I am an Am aurat, and I am certainly an “Am Admi Paati”!

Advertisements

The pleasures of summer…Mango Pickles!

April 19, 2011

One of the pleasures of the summer is certainly….mangoes! From the most unripe to the most ripe, we can enjoy mangoes in a variety of ways…and with unripe mangoes, we can make a variety of pickles.

It suddenly occurred to me that right now, I’ve got three different mango pickles in my kitchen…all home-made!

When the mangoes are tiny, they are called (in Tamizh)…mA vadu. This particular pickle is made by a process where the juices of the tiny mangoes flow out with the salt in which they are soaked. With proper preparation and storage (and frequent “shaking up”), this pickle can last for a year or so. I no longer have the ceramic “jAdi” in which pickles are traditionally stored, but here’s my photo of “mAvadu”:

mAvadu 190411

When they are slightly larger, but yet without hard stones, mangoes can be chopped small, and made into “menthiya mAngAi”. This pickle also uses roasted and ground fenugreek seeds, as well as asafoetida. This pickle does not have a long life, but will keep in the fridge for a few days (the mango pieces lose their crunchiness after this.) Here’s menthiya mAngAi:

menthiya mAngAi 190411

Larger mangoes, with hard stones, cannot be cut at home, usually; the shopkeeper cuts them into largish pieces, and they are made into “AvakkAi”…a pickle that originates in the Andhra region. This, too, can keep for a year or so. Here’s AvakkAi:

Avakkai 190411

I also wanted to photograph the ripe Alphonso mangoes that KM had bought (the first and, alas, the most expensive, of the season!) but I realized that they were already eaten, too! Will wait for the next lot.

To

March 20, 2007

Come along soon shortindiangirl.

It’s summer, and This wonderful part of summer

Mangifera Indica-Summer in India

is waiting for you….a vegetable, a pickle, a fruit, a dessert, a delectation, a delight, a delicacy….

Mango is short for “Mangocrazyforthisfruit”.