Monday, November 28, 2011

HomeMade Mangodi......

Mangodi refers to a savory Rajashthani condiment consisting of sun-dried chunks of the dal. It is a solution to preserve and avail vegetables and lentils by dehydrating in the arid desert region of Rajasthan where it is an uphill task to rear vegetables all through the year even when there is no season. Mangodis are particularly popular in the city of Jodhpur in Rajasthan. They are used as condiments and mixed with other vegetables and prepared. Mangodis are incorporated in a plenty of recipes including curries, gravies and stews. It is not exactly known how and by whom mangodi was invented although it has been prepared in the households of Rajasthan since centuries.

This is how Moong Dal Paste is dropped with a spoon or a cone (Just like Mehendi/Heena Cone) in a Greased plate.

This is How it looks After Drying for two days......

1 cup Dhuli moong ki dal (Split and skinned Green gram dal )
¼ tsp Salt
¼ tsp Corriander Powder
A pinch of Asafoetida

1)   Soak Moong Dal Overnight
2)   Next morning Drain it (remove all water) and then grind it by adding salt, coriander powder and asafoetida,  to fine paste without adding any water
3)   Grease a plate..(steel one)…or a polythene sheet…(I prefer a steel plate)
4)   Now put small drops of this paste on the plate  …(Please refer to the image)
5)   Sun dry for two days (until hard)and then store in airtight containers, ( I like to refrigerate…stays well for 2-3 months)
6)   Mangodi used in various recipes is popularly eaten with chappatis or rotis in Rajasthan,
7)   Aloo Mangodi, Palak Mangodi, Methi Mangodi, Mangodi Pulao etc are all preparations of Mangodi,

1 comment:

  1. Hi Poonam
    First time here ,loved your blog..
    your pics of mangodi remind me of my mom making mangodi the same way ,we also use mangodi in many dishes.
    Happy to follow you :)


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